Hamdi Saidani This Jamie Oliver 15 Minute Meal Lamb Lollipops is a bold and aromatic recipe, which includes lamb cutlets and creamy curry sauce. It’s a restaurant-style dish made simple, ready in about 15–20 minutes.
Jamie Oliver 15 Minute Meal Lamb Lollipops Ingredients
Rice & Peas:
- 1 mug (300g) 10-minute wholegrain or basmati rice
- 8 cloves
- 40g dried red split lentils
- 300g podded raw or garden peas
Lamb:
- 8 large lamb cutlets, fat trimmed
- 1 tbsp garam masala
- Olive oil
- 4 spring onions
- 1 fresh red chilli
- 1 thumb-sized piece of ginger
- 4 jarred red peppers
- 1 heaped tsp runny honey
- Balsamic vinegar
- 3 sprigs fresh coriander
Curry Sauce:
- 2 tbsp Patak’s korma paste
- 1 × 400g tin light coconut milk
- 1 lemon
Garnishes:
- 2 uncooked poppadoms
- Fat-free natural yoghurt
How To Make Jamie Oliver 15 Minute Meal Lamb Lollipops
- Start rice and peas: In a medium pan, cook rice with lentils, cloves, and boiling water. After 5 minutes, stir in peas and continue cooking until done.
- Prep and cook lamb: Rub cutlets with garam masala and olive oil. Sear in a hot pan until browned and cooked to your liking.
- Make curry sauce: In a separate pan, heat korma paste, add coconut milk, and simmer. Squeeze in lemon juice to taste.
- Make pepper salsa: Finely slice spring onions, chilli, and ginger. Chop jarred red peppers and fry with honey and a splash of balsamic. Stir and let it caramelize.
- Garnish and serve: Microwave poppadoms for 30–60 seconds until puffed. Plate rice and peas with lamb, top with pepper salsa, drizzle curry sauce, add yoghurt, coriander, and poppadoms.
Recipe Tips
- What are lamb lollipops?
French-trimmed lamb cutlets, seared until tender and juicy. - Can I make this spicier?
Add extra chilli or a spicier curry paste if desired. - What’s a quick substitute for red peppers?
Use roasted red peppers from a jar or quickly sauté fresh ones. - Can I use canned peas?
Fresh or frozen peas are preferred for best texture.
What To Serve With Lamb Lollipops
These flavorful cutlets pair perfectly with:
- Cucumber raita
- Mango chutney
- Garlic naan
- Sparkling water or a light red wine
How To Store Lamb Lollipops
Refrigerate:
Store lamb, rice, and sauce separately in airtight containers for up to 2 days.
Reheat:
Warm gently in a pan or microwave. Microwave poppadoms fresh before serving.
Lamb Lollipops Nutrition Facts
- Calories: ~632 per serving
- Fat: 28g
- Carbohydrates: 45g
- Protein: 42g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I grill the lamb instead of pan-searing?
Yes, grilling adds a smoky flavor and works well.
Is there a dairy-free version of the curry sauce?
Yes, use coconut yogurt or skip the yoghurt garnish.
Do I need to use cloves in the rice?
They add aroma but can be left out or replaced with a cinnamon stick.
Can I make this with chicken?
Yes, chicken thighs work well—adjust cooking time accordingly.
Jamie Oliver 15 Minute Meal Lamb Lollipops
Course: DinnerCuisine: Indian-InspiredDifficulty: Easy4
servings5
minutes10
632
kcalSpiced lamb cutlets served with rice and peas, creamy korma sauce, and caramelized pepper salsa for a fast, flavorful meal.
Ingredients
300g rice
8 cloves
40g red lentils
300g peas
8 lamb cutlets
1 tbsp garam masala
Olive oil
4 spring onions
1 red chilli
1 thumb ginger
4 jarred red peppers
1 tsp honey
Balsamic vinegar
3 sprigs coriander
2 tbsp korma paste
400g coconut milk
1 lemon
2 poppadoms
Fat-free yoghurt
Directions
- Cook rice with cloves and lentils. Add peas halfway through.
- Rub lamb with spices, sear until done.
- Heat curry paste and coconut milk, simmer, add lemon.
- Fry spring onions, chilli, ginger, peppers with honey and balsamic.
- Microwave poppadoms. Plate rice, lamb, sauce, salsa, and garnish.
Notes
- Lamb can be grilled for extra flavor.
- Curry sauce can be mild or spicy based on paste.
- Poppadoms cook quickly in the microwave.
- Leftovers reheat well—just keep elements separate.