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
- Generously season the lamb cutlets on both sides with salt and pepper.
- Sprinkle the chopped rosemary onto both sides of the lamb, pressing it on so it sticks.
- 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.
- 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