Recipe courtesy of TWO urban licks

Lamb Lollipops

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  • Level: Advanced
  • Total: 12 hr 45 min
  • Prep: 30 min
  • Inactive: 12 hr
  • Cook: 15 min
  • Yield: about 8 appetizer servings
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1 tablespoon coriander seed

1 tablespoon mustard seed

1 pound lamb leg, cut into 1-inch cubes

1 pound pork shoulder, cut into 1-inch cubes

1 pound smoked applewood bacon, cut into 1-inch pieces

2 ounces fresh sage, roughly chopped

2 ounces fresh oregano, roughly chopped

2 teaspoons cayenne pepper

1 teaspoon smoked paprika

2 teaspoons garlic powder

2 teaspoons freshly ground black pepper

3 tablespoons salt

Extra-virgin olive oil, for sauteing


Special equipment:
ice pop sticks
  1. Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well. 
  2. Grind the meat in a meat grinder with a medium die and then chill overnight. 
  3. Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours. 
  4. Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot.
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