Crunchy Welsh Lamb Lollipops


  • PGI Welsh Lamb cutlets, French trimmed
  • Oil to cook
  • Seasoning

For the salsa:

  • 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
  • 1 lime, juiced and rind

For the crispy lemon crumb:

  • 150g fresh breadcrumbs
  • 30g butter
  • 2 lemons, rind


  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
  • Preparation - 30 mins
  • Cooking Time – 10 mins




Recipe provided by Hybu Cig Cymru - Meat Promotion Wales