The Backyard Cook's lamb lollipops with carrot and apple slaw

This is one of those meals you can whip up quickly, but won’t have you compromising on flavour. The lamb lollipops are bite-sized and covered in a delicious rub, while the tasty slaw is a cinch to bring together – light, crisp and a great way to enjoy your veges.

By Marty Shanahan
  • 15 mins preparation
  • 10 mins cooking plus resting
  • Serves 4
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  • lamb racks, cut into 16 individual cutlets (4 per person)
  • olive oil
  • 1 tbsp celery salt
  • 1 tbsp dried oregano
  • 1 tbsp dried mint (sometimes called rubbed mint)
Carrot slaw
  • 3 large carrots, grated
  • 1 large apple, thinly sliced and julienned
  • 1/4 savoy cabbage, very thinly sliced
  • 2 spring onions, green parts only, thinly sliced
  • a small handful of coriander to garnish (if you like)
  • 2 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • salt and pepper to season


  • 1
    Place the lamb cutlets in a large bowl, drizzle with olive oil, grind over a few good twists of pepper and mix until well coated. Sprinkle over the celery salt, oregano and dried mint then toss to coat, making sure each cutlet gets some of the spices.
  • 2
    Preheat a barbecue or griddle pan to high. Cook the lamb for 3-4 minutes each side for medium-rare. Rest for 5 minutes.
  • 3
    To make the slaw, place all the dressing ingredients in the bottom of a large bowl, season to taste and mix until well combined. Place the carrot, apple, cabbage and spring onions on top of the dressing and toss until coated fully.
  • 4
    Garnish with some coriander for extra bite and serve alongside the lamb.


If you use a box grater for the carrot, make sure you squeeze out as much moisture from it as possible or this will make the slaw very wet and slushy.