Lamb lollipops are great for dipping in things – particularly if you’re feeding kids and want to get them to try something new. This white bean and artichoke dip is made from cupboard staples.






Skill level

Average: 5 (1 vote)

It can also be served underneath the lamb for a more formal plating, with some shaved or grilled fennel as a side dish.


  • 4 lamb cutlets, trimmed
  • salt and black pepper, to season
  • 1 lemon, halved


  • 400 g can cannellini beans, rinsed and drained
  • 250 g jar of marinated artichokes, drained, oil reserved
  • 30 g parmesan, grated
  • 1 handful flat-leaf parsley leaves
  • 1 lemon, zest finely grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat a chargrill pan to high. Season the lamb on both sides with salt and pepper, then chargrill until cooked to your liking. Place the lemon halves on the grill at the same time and cook until nicely caramelised.
  2. Meanwhile, for the dip, place all the ingredients in a blender and process until smooth, adding some of the artichoke marinating oil to help thin it to a dippable consistency.
  3. Serve the lamb chops with the dip and squeeze over the grilled lemon.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.