Recipe courtesy of TWO urban licks
Episode: Atlanta
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12 hr 45 min
30 min
12 hr
15 min
about 8 appetizer servings



Special equipment: ice pop sticks

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. 

Grind the meat in a meat grinder with a medium die and then chill overnight. 

Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours. 

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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