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Rosemary lamb lollipops with beetroot tzatziki

Name: Sicilian-style pasta with grilled mackerel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 to 3 servings
Cuisine: Main Meals
Ingredients: olive oil 5T,Woolworths lightly smoked mackerel fillets 200–300g,fennel large bulb, halved and thinly sliced 1,onion, thinly sliced 1,raisins 50g,Saffron a pinch ,dry white wine cup 1⁄3cup,Salt and freshly ground black pepper, to taste ,spaghetti, cooked al dente 250g,toasted pine nuts or flaked almonds 2T,toasted breadcrumbs 2T

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 12 minutes

Ingredients

8 free-range lamb chops, deboned
2 rosemary sprigs, leaves picked and finely chopped
2 T olive oil
Sea salt and freshly ground black pepper, to taste

For the beetroot tzatziki, mix:

1 beetroot, finely grated
3 Israeli cucumbers, finely grated
1 lemon, juiced and zested
1 garlic clove, minced
1 cup Greek yoghurt
Sea salt and freshly ground black pepper, to taste

Method

Rub the lamb chops with the rosemary, olive oil, salt and black pepper. Roll each lamb chop to form a circle and skewer with soaked wooden kebab sticks to resemble lollipops.

Grill the chops for 6 minutes on each side or until cooked medium or to your liking.

Serve with the beetroot tzatziki.

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Rosemary lamb lollipops with beetroot tzatziki

Ingredients

Method