Spanish Recipes

Easiest Way to Make Yummy Lamb Lollipop

Lamb Lollipop.

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

Lamb Lollipop step by step

  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..

By Maggie Chung

I love to cook. Everything looks delicious!!!

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