Jamie's new British classics: Sizzling lamb lollipops

By Jamie Oliver
Updated: 16:30 EST, 14 October 2011

Jamie Oliver provides a selection of his most inspiring seasonal dishes including a few from his dad

Serves 4

Marinate the lamb overnight if you can, to intensify the flavours, which are inspired by the Yemeni cooks Jamie met in the old Tiger Bay community near the docks in Cardiff

INGREDIENTS

• 1 heaped teaspoon coriander seeds
  
• 1 level teaspoon cumin seeds
  
• 2 bird’s-eye chillies, stalks removed, finely sliced
  
• 2 cloves of garlic, peeled and finely sliced
  
• Sea salt and ground pepper
  
• Olive oil
  
• 8 long lamb cutlets, not trimmed, fatty side scored

FOR THE SPICED NUTS

• 50g (1¾oz) blanched almonds
  
• 50g (1¾oz) shelled pistachios
  
• 1 tablespoon sesame seeds
  
• A pinch of ground cumin
  

FOR THE CUCUMBER DIP

• ½ a cucumber
  
• A handful of fresh mint leaves
  
• 100g (3½oz) natural yoghurt
  
• ½ a lemon
  

FOR THE SPICY TOMATO DIP

• 2 large ripe tomatoes
  
• 1 fresh red chilli
  
• A few sprigs of fresh coriander
  
• A little feta cheese, for crumbling over
  
• ½ a lemon
  

1 Pound the marinade spices, chillies and garlic to a paste using a pestle and mortar, add a good pinch of salt and pepper, then muddle in just enough oil to make the mixture nice and loose. Get a roasting tray, put in the cutlets and rub the marinade over them. Cover with clingfilm and put in the fridge, or to one side if you’re cooking right away.

2 Now get all your little dips ready. Put the nuts, sesame seeds, cumin and a pinch of salt into a dry frying pan and toast for a few minutes, tossing occasionally. Once golden, tip them into the mortar and pound until fine and crunchy, then pour them into a little bowl.

3 Coarsely grate the cucumber, then transfer to a bowl, squeezing out excess liquid. Finely chop the mint and add it to the bowl with the yoghurt, a pinch of salt and pepper, and a good squeeze of lemon juice. Stir, then put into a little bowl next to the toasted nuts.

4 Halve the tomatoes and rub each half, cut side down, on the finer side of the grater so you end up with a fresh tomato slurry. Discard the skins, then finely grate in half the chilli. Season, stir in a squeeze of lemon juice, sprinkle over some coriander leaves, and crumble over a little feta. Have a taste, adjust if needed, then put it into a little bowl next to the other dips.

5 Heat a griddle pan on high and cook the lamb cutlets for around 4 mins each side, standing them on their fatty sides for a minute or two to crisp up. Pile on a board, then get stuck in and encourage everyone to dunk the chops in the dips and some of the bashed-up nuts. Lovely with flatbreads or rice.

If there’s a recipe or tip you want to see, email jamie@dailymail.co.uk

Recipes and photographs from JAMIE’S GREAT BRITAIN by Jamie Oliver, published by Michael Joseph, £30. Recipes (c) 2011 Jamie Oliver. Photos (c) 2011 David Loftus. A six-part Channel 4 series, Jamies Great Britain, starts in October. To order a copy for £22 (inc p&p) call 0843 382 0000.

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