Lamb Lollipops

by Barry Lewis

Prep time
10 mins
Cook time
20 mins


1 mango, peeled and stone removed
1tsp Dijon mustard
1tbsp honey (add more to taste)
Rack of lamb (4 pieces)
1tbsp rosemary
1 garlic clove
100g Couscous
1 handful fresh coriander
Juice ½ lemon
1 vegetarian stock cube
Salad to serve

Absolutely love this recipe for lamb lollipops, so simple, quick and delicious! I called them lollipops as it sounds funky but it’s really just rack of lamb portions 😉

First make the yummy mango, mustard and honey sauce. Simply chuck all the ingredients into a blender and whizz up until smooth. This will be totally up to you to tweak, add a little more honey or mustard as you prefer to taste then put in the fridge.

For the lamb chop up the rosemary and garlic clove together and scoop into a little bowl, season with salt and pepper. Rub this mixture into the pieces of lamb on both sides it should stick to it quite nicely. Warm up a frying pan with a little oil and cook the lamb for a good 8 minutes either side until golden brown and cooked through all over. Place on a chopping board to rest while you whip up the couscous.

In a bowl pour in the couscous, sprinkle on the stock cube and add just enough boiling water to cover the couscous. Add in a handful of coriander and a squeeze of lemon juice. Give it a gentle mix together then place a teatowel over the top for it to fully absorb the water for around 5 minutes, fluff it up with a fork and you are ready to serve.

Pile the couscous on a plate pushing the lamb on top into it, add some side salad then drizzle over the mango sauce – super delicious!!