Recipe of Perfect Lamb Lollipop

Lamb Lollipop.

Lamb Lollipop

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lamb lollipop. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Lamb Lollipop is one of the most well liked of current trending meals on earth. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Lamb Lollipop is something that I have loved my entire life.

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

The ingredients needed to make Lamb Lollipop:

{Get of Nigel’s Spice Mix.
{Take of Zaatar spice.
{Get of Pimenton de la vera Mix together and reserve.
{Take of Pulled lamb shoulder.
{Get of lamb shoulder.
{Take of Olive Oil from Spain.
{Prepare of nos peppercorn.
{Get of nos bay leaf.
{Get of Onion.
{Get of Carrots.
{Make ready of Celery.
{Make ready of Leeks.
{Take of Tomato paste.
{Take of Rosemary.
{Get of Garlic.
{Make ready of Vinegar.
{Prepare of lamb stock.
{Make ready of Salt to taste.
{Make ready of Lamb.
{Prepare of with clean French and 10g meat.
{Get of Salt.
{Prepare of Puff pastry.
{Prepare of sheets.
{Take of Few flakes maldon salt.
{Get of eggs for basting.
{Make ready of Wild mushroom puree.
{Take of assorted wild mushrrom.
{Take of fermented black garlic.
{Get of thyme.
{Get of Xantana.
{Make ready of Extra Virgin Olive Oil from Spain.
{Make ready of Salt to taste.
{Take of To Assemble:.
{Make ready of grape vine leaves.

Instructions to make Lamb Lollipop:

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

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