Lollipop lamb

Lollipop lamb




  • 12 frenched lamb cutlets
  • tomato sauce in a squeezy bottle


Heat a non-stick frypan to high heat.

Cook lamb for about 2 minutes on each side (ours were less than 1 cm), longer if they are thicker cuts.

Allow to rest for a couple of minutes, then transfer to individual plates and squeeze on a lollipop swirly pattern.

We had the lamb with left over Spinach and Feta pie, but it would team well with veggies or salad.


  • My kids have NEVER eaten meat that was so obviously MEAT before. It’s all in the marketing; I was shouting with joy (on the inside).
  • For the first presentation, make much fuss of the ‘lollipop’ aspect, but be prepared to cut the meat into small bits off the bone if your kids don’t want to touch the bone or they prefer smaller mouthfuls.
  • Frenched lamb cutlets are expensive, but also very tender – so adapt the amount you need to suit your family’s appetites.
  • My kids ate one each, I was happy with two, husband claims three was enough.
  • I went to a different butcher to my usual and instead of beautifully trimmed individual cutlets, this time I had to buy a lamb rack and cut through the rack myself.
  • Quite handy actually, because you can adjust the thickness to kids vs. adults chewing ability.
  • For adults, you could dress them up by marinading in lemon, garlic, olive oil and rosemary.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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