Lamb Lollipop

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!
Cooking 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.
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