How to cook lamb lollipops: Brisbane chef Mark Penna’s special recipe
What do chefs cook at home?
For Mark Penna, the man behind the pans at Bacchus, South Bank, it’s all about simple food, cooked well.
Penna, best known for his technical, European-style cuisine, loves nothing more than throwing some lamb on the barbie.
Here he shares his recipe for lamb lollipops that are quick, easy and guaranteed to impress your friends.
LAMB LOLLIPOPS
6 Lamb Loin Cutlets
Trimmed and bones cleaned.
Spinach & Almond Pesto
100g baby spinach
½ bunch of coriander
½ bunch of mint
1 tbsp toasted almonds
1 tsp toasted coriander seeds
1 tsp toasted cumin seeds
100ml vegetable oil
Salt and Pepper
Garlic Yoghurt
4 Tbsp Greek Yoghurt
1 Tbsp Maple Syrup
Salt and Pepper
METHOD
- Make pesto: Blanch spinach, coriander and mint in salted boiling water. Add all other ingredients and the blanched herbs and spinach into the blender and blend to puree consistency. Add more oil if needed.
- Make yoghurt: Add all ingredients into a bowl and whisk together. Drizzle with olive oil and fresh lemon.
- Preheat barbecue grill to medium. Cook lamb cutlets for 2-3 minutes each side. Let rest for 2 minutes. Serve with pesto and garlic yoghurt.
Source: The Courier-Mail, Anooska Tucker-Evans, 7th October 2015
Originally published as: How to cook lamb lollipops: Brisbane chef Mark Penna’s special recipe