Edamame-crusted lamb lollipops

A fun flavourful appetizer to serve

These Edamame-Crusted Lamb Lollipops are a fun, flavourful appetizer to serve. They’re especially nice when served with the accompanying Curried Cucumber Yogurt as a dip.

We have a full chef-led video tutorial to accompany the recipe on our YouTube channel at youtube.com/TheBlueFlameKitchen.


1/2 cup frozen shelled edamame, thawed and patted dry

1 cup panko

1 tbsp chopped pea shoots

1 1/2 tsp grated lemon peel

1 1/2 tsp fresh lemon juice

1 1/2 tsp basil, crumbled

1/4 tsp cayenne pepper

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp turmeric

Pinch salt

1 cup all-purpose flour

4 large eggs

2 frenched racks of lamb (8 ribs each)

Curried Cucumber Yogurt (recipe follows)

1. Preheat oven to 375°F.

2. Place edamame in a food processor; process, using an on/off motion, until finely chopped. Add panko, pea shoots, lemon peel, lemon juice, basil, cayenne pepper, coriander, cumin, turmeric and salt; process, using an on/off motion, until combined.

3. Transfer edamame mixture to a pie plate. Place flour in a second pie plate. Beat together eggs in a third pie plate. Set pie plates aside.

4. Cut racks of lamb into individual ribs. For each rib, scrape the exposed bone with a paring knife, removing and discarding any excess meat or fat.

5. Working with one rib at a time, dredge lamb in flour, shaking off excess. Dip lamb in eggs, turning to coat both sides. Place lamb in edamame mixture, pressing lightly so that edamame mixture adheres; turn to coat both sides.

6. Place ribs in a single layer in a parchment paper-lined rimmed baking sheet.

7. Bake until golden brown and a meat thermometer registers 135 – 140°F, about 15 – 20 minutes.

8. Let stand for 10 minutes before serving. The internal temperature will continue to rise several degrees during standing. The final temperature should be 140°F for rare lamb.

9. Serve with Curried Cucumber Yogurt. Makes 16.


1 cup plain yogurt

3/4 cup finely chopped seeded English cucumber

1 tbsp fresh lime juice

1 tsp grated lime peel

1 tsp chopped fresh cilantro

1/4 tsp curry powder

1/8 tsp cayenne pepper

1/8 tsp salt

1. Combine all ingredients until blended. Refrigerate until serving. Makes 1 1/2 cups.

ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Mondays in the Red Deer Advocate. For tips on energy safety, food or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atco.com or live chat with us online at atcoblueflamekitchen.com. Connect with us on Twitter at @ATCOBlueFlame, on YouTube at youtube.com/TheBlueFlameKitchen and on Pinterest at pinterest.com/ATCOBlueFlame.

Be Among The First To Know

Sign up for a free account today, and receive top headlines in your inbox Monday to Saturday.

Sign Up with google Sign Up with facebook

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Reset your password

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

A link has been emailed to you - check your inbox.

Don't have an account? Click here to sign up