Crunchy Welsh Lamb lollipops

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Thursday 21st December 2017


  • French trimmed Welsh Lamb cutlets
  • Oil to cook
  • seasoning


  • 1 red onion
  • 2 shallots or 1 small onion
  • ½ tsp sea salt
  • 2 tbsp capers
  • 1 red chilli – chopped
  • 8 baby plum tomatoes
  • 120ml extra virgin olive oil
  • Handful of flat leaf parsley
  • Handful of coriander
  • Handful of mint
  • Rind and juice of 1 lime
  • Pinch sugar

Crispy lemon crumb:

  • 150g fresh breadcrumbs
  • 30g butter
  • Rind of 2 lemons


  1. To make the salsa blitz all the ingredients together for a few minutes or if making by hand, chop all the ingredients finely and combine. This will keep in a sealed jar for a few days.
  2. To make the crispy crumb melt the butter in a frying pan, add the breadcrumbs and stir over medium heat until they become golden , then stir in the lemon rind. Allow to cool.
  3. To prepare the cutlets: heat up some oil in a large frying pan and add the cutlets, season and fry for 3 – 4 minutes each side.
  4. To serve, dip each cutlet into the salsa mixture and then into the crispy crumb .

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