Lamb Lollipop

Olive Oils from Spain
Olive Oils from Spain @oliveoilsspain
Spain

A fun and impressive tapa made with extra virgin Olive Oil from Spain and featuring lamb and delicious flavors!

Lamb Lollipop

A fun and impressive tapa made with extra virgin Olive Oil from Spain and featuring lamb and delicious flavors!

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Ingredients

60 minutes
4 people
  1. Nigel’s Spice Mix
  2. 200 gZaatar spice
  3. 15 gPimenton de la vera Mix together and reserve
  4. Pulled lamb shoulder
  5. 1 kglamb shoulder
  6. 10 mlOlive Oil from Spain
  7. 5nos peppercorn
  8. 5nos bay leaf
  9. 50 gOnion
  10. 50 gCarrots
  11. 50 gCelery
  12. 50 gLeeks
  13. 50 mlTomato paste
  14. 10 gRosemary
  15. 10 gGarlic
  16. 10 mlVinegar
  17. 1 literlamb stock
  18. Salt to taste
  19. rackLamb
  20. 12 pieceswith clean French and 10g meat
  21. Salt
  22. Puff pastry
  23. 2sheets
  24. Few flakes maldon salt
  25. 3eggs for basting
  26. Wild mushroom puree
  27. 300 gassorted wild mushrrom
  28. 2 gfermented black garlic
  29. 2 gthyme
  30. 5 gXantana
  31. 10 mlExtra Virgin Olive Oil from Spain
  32. Salt to taste
  33. To Assemble:
  34. 15 pcsgrape vine leaves

Cooking Instructions

60 minutes
  1. 1

    Pulled lamb shoulder: Sear the lamb.

  2. 2

    Roast the vegetables.

  3. 3

    In a pressure cooker, add olive oil from Spain. Once hot- add bay leaf, rosemary, peppercorn, garlic.

  4. 4

    Add Roasted vegetables tomato paste, stock, vinegar and bring to a boil.

  5. 5

    Add the pulled lamb shoulder. Cover and Cook for 45 minutes on medium heat.

  6. 6

    Open and pull. Season with salt and spice mix.

  7. 7

    Wild mushroom puree: Sear the Mushrooms in oil with thyme -Remove thyme, season and blend with Xantana

  8. 8

    To Assemble: Sear the lamb rack and cover with a thin layer of pulled lamb.

  9. 9

    Cover with Grapevine leaves.

  10. 10

    Roll out and cover with short crust pastry evenly.

  11. 11

    Baste with egg and few flakes of Sea salt flakes at 200°C.

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