Makes 8

8 lamb cutlets, French trimmed (ask your butcher to do this)
Salt and black pepper
2 garlic cloves, crushed
3 tbsp cold-pressed Irish rapeseed oil
2 tbsp fresh rosemary leaves,
chopped, plus 1 sprig, whole

1. Generously season the lamb cutlets on both sides with salt and pepper.
2. Sprinkle the chopped rosemary onto both sides of the lamb, pressing it on so it sticks.
3. Heat the oil in a large, heavy-based pan over a medium-high heat. Add the garlic and sprig of rosemary and cook for 10 seconds.
4. Add the lamb and sear 4-5 minutes per side for medium. Scatter lamb with fresh rosemary if desired and serve.

Per lollipop: 231kcals, 16.5g fat (3.4g saturated), 0.1g carbs, 0g sugars, 17.8g protein, 0.1g fibre, 0.081g sodium