Lamb Lollipop.

You can have Lamb Lollipop using 34 ingredients and 11 steps. Here is how you cook it.

Ingredients of Lamb Lollipop

  1. Prepare of Nigel’s Spice Mix.
  2. You need 200 g of Zaatar spice.
  3. You need 15 g of Pimenton de la vera Mix together and reserve.
  4. You need of Pulled lamb shoulder.
  5. It’s 1 kg of lamb shoulder.
  6. Prepare 10 ml of Olive Oil from Spain.
  7. You need 5 of nos peppercorn.
  8. It’s 5 of nos bay leaf.
  9. You need 50 g of Onion.
  10. Prepare 50 g of Carrots.
  11. Prepare 50 g of Celery.
  12. Prepare 50 g of Leeks.
  13. Prepare 50 ml of Tomato paste.
  14. Prepare 10 g of Rosemary.
  15. Prepare 10 g of Garlic.
  16. You need 10 ml of Vinegar.
  17. You need 1 liter of lamb stock.
  18. It’s of Salt to taste.
  19. It’s rack of Lamb.
  20. Prepare 12 pieces of with clean French and 10g meat.
  21. Prepare of Salt.
  22. You need of Puff pastry.
  23. Prepare 2 of sheets.
  24. You need of Few flakes maldon salt.
  25. You need 3 of eggs for basting.
  26. It’s of Wild mushroom puree.
  27. It’s 300 g of assorted wild mushrrom.
  28. You need 2 g of fermented black garlic.
  29. Prepare 2 g of thyme.
  30. It’s 5 g of Xantana.
  31. It’s 10 ml of Extra Virgin Olive Oil from Spain.
  32. Prepare of Salt to taste.
  33. You need of To Assemble:.
  34. You need 15 pcs of grape vine leaves.

Lamb Lollipop instructions

  1. Pulled lamb shoulder: Sear the lamb..
  2. Roast the vegetables..
  3. In a pressure cooker, add olive oil from Spain. Once hot- add bay leaf, rosemary, peppercorn, garlic..
  4. Add Roasted vegetables tomato paste, stock, vinegar and bring to a boil..
  5. Add the pulled lamb shoulder. Cover and Cook for 45 minutes on medium heat..
  6. Open and pull. Season with salt and spice mix..
  7. Wild mushroom puree: Sear the Mushrooms in oil with thyme -Remove thyme, season and blend with Xantana.
  8. To Assemble: Sear the lamb rack and cover with a thin layer of pulled lamb..
  9. Cover with Grapevine leaves..
  10. Roll out and cover with short crust pastry evenly..
  11. Baste with egg and few flakes of Sea salt flakes at 200°C..

Published by Anya Gerry

Love to Cook and Food Delicious...

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