Crunchy Welsh Lamb lollipops


  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.

Recipe Information

Serves 4
Calories kcals
Cooking Time


  • 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

Nutrition Information