Grilled Lamb Pops

  • Prep Time20 mins
  • Total Time35 mins
Grilled Lamb Pops

Decadent lamb is a worthy dinner for special occasions and with such a quick and easy recipe as these grilled lamb pops, any occasion will do.


  • 1 300-mL jar PC Whole Sweet Red Pepper, drained

  • 1 tbsp olive oil

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 3 tbsp tomato paste

  • 1 tbsp lemon juice

  • 1 tsp PC black label Harissa Spice Blend, divided

  • 2 tbsp finely chopped parsley

  • 2 tbsp lemon zest

  • 2 600-g pkgs PC Australian Lamb Frenched Rack of Lamb


  • Pat peppers dry with paper towel. Coarsely chop and set aside.

  • Heat a medium non-stick frying pan over medium-high. Add oil, then onion and garlic. Cook, stirring occasionally, until onion is lightly browned, about 3 min. Stir in peppers, tomato paste, lemon juice and 1/2 tsp spice blend. Cook, stirring frequently, for 5 min. Scrape into a food processor or blender. Purée until smooth, scraping down sides as needed. Transfer to a medium bowl. Stir in parsley and lemon zest. Set aside.

  • Trim lamb and cut into chops. Sprinkle both sides of chops with remaining 1/2 tsp spice blend. Season with fresh pepper.

  • Heat a grill pan over medium-high. Oil pan. Grill chops, 4 to 6 min per side for medium-rare. Brush with red pepper mixture. Serve warm.

Nutrition (per serving)

Protein 11g, Carbohydrates 3g, Fat 11g, Sodium 149mg.

Try pairing your lamb with a baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved or cooked or cured sausages, sliced.