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Miguel Maestre's Lamb Lollipops

Category: food

Celebrity chef Miguel Maestre shares his own personal Lamb Lollipops recipe. These meaty gems are mouth-wateringly flavoursome and super easy to make. And who doesn’t love food on a stick? Lamb lollipops are the perfect option for a late lunch or early dinner, made complete with an accompanying tomato chutney!

1. Transfer lamb cutlets to a bowl. Lightly coat with olive oil and season with sea salt.
2. Grill the cutlets to your liking on a hot skillet or barbecue. Set aside on a plate to rest.
3. Meanwhile, combine all gremolata crust ingredients in a bowl.
4. To serve, brush the grilled cutlets generously with tomato chutney, then press into the gremolata to coat all sides, leaving the bone clean.
5. Serve immediately on a platter with lemon wedges.

Visit our hub for more Miguel Maestre recipes, news, inspiration and relish in a range of his seasonal, internationally-inspired recipes and helpful tips and make your next meal all the more memorable.

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  • Serves: 4
  • Time needed: 30 mins
  • Difficulty Medium


  • 12 frenched lamb cutlets
  • 2 tablespoons extra virgin olive oil
  • Sea salt flakes to taste
  • ½ bunch parsley, finely chopped
  • ½ bunch chives, finely chopped
  • 1 lemon, zested
  • 1 tablespoon dried oregano
  • 1 teaspoon chilli flakes
  • ½ cup pine nuts, chopped
  • 1 clove garlic, chopped
  • 1 cup panko bread crumbs
  • Tomato chutney or sauce
  • Gremolata crust