Steps to Make Perfect Lamb Lollipop

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lamb lollipop. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Lamb Lollipop is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Lamb Lollipop is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have lamb lollipop using 34 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lamb Lollipop:

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

Instructions to make Lamb Lollipop:

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.

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