Name: Crispy lamb lollipops with BBQ dipping sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Cuisine: Bake
Ingredients: 6 lamb rib chops; 6 tsp Dijon mustard; 125 ml Cornflake crumbs coating; 1 tsp paprika; 1 tsp cayenne pepper; 1 tsp salt; fresh chives chopped, to garnish; 1 tbsp lamb fat or oil; 1/2 red onion finely chopped; 155 ml tomato sauce; 125 ml apple cider vinegar; 1 tsp mustard; 60 ml brown sugar; pinch cayenne pepper; 1 tsp Worcestershire sauce or soy sauce

Recipe Disclaimer

Tap for method

Ingredients (15)

For the lamb lollipops

6	lamb rib chops
6 tsp	Dijon mustard
125 ml	Cornflake crumbs coating
1 tsp	paprika
1 tsp	cayenne pepper
1 tsp	salt
	fresh chives — chopped, to garnish

For the BBQ sauce

1 tbsp	lamb fat — or oil
1/2	red onion — finely chopped
155 ml	tomato sauce
125 ml	apple cider vinegar
1 tsp	mustard
60 ml	brown sugar
pinch	cayenne pepper
1 tsp	Worcestershire sauce — or soy sauce

Tap for ingredients

Method:

Trim the fat from the lamb chops and to scrape the bones clean. That fat can be heated in a small pot on a low heat in order to render for the lamb fat when making the BBQ sauce.

For the bbq sauce, saute the red onion in the rendered lamb fat or oil, after you have trimmed the lamb. Once caramelized, add the rest of the ingredients and let simmer on a low heat until slightly thickened and sticky.

For the lamb chops: coat each chop (only the meat part and not the bone), with a teaspoon of mustard and set aside.

Then mix the crumbs with the spices and salt. Coat the chops in the crumb mixture and then air fry for 6 minutes on each side on 200 °C until golden brown. This recipe also allows for deep frying as well as oven baking. If you want extra crispy chops, double coat them! So after the first Cornflake coating spread some more mustard on there and then dip in the coating again!

Add some salt and a sprinkle of chopped chives as soon as the chops come out of the air fryer and serve with the bbq sauce.

Serve with steamed some corn and cayenne pepper butter.

Supported by the Red Meat Industry of SA – recipe by Claudine Noppe for Lamb and Mutton SA.