Recipe courtesy of TWO urban licks
Lamb Lollipops
- Level: Advanced
- Yield: about 8 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 565
- Total Fat
- 45
- Saturated Fat
- 16
- Carbohydrates
- 12
- Dietary Fiber
- 7
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 116
- Sodium
- 448
- Total: 12 hr 45 min
- Prep: 30 min
- Inactive: 12 hr
- Cook: 15 min
Ingredients
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
Directions
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.