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Good Morning my mother, at this time you get prepare recipe Lamb Lollipop with 34 ingredients and 11 steps. Below this is how to prepare, please read carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 34 ingredients and 11 stages of easy cooking Lamb Lollipop.
Ingredients for Lamb Lollipop
Prepare : Nigel’s Spice Mix.
Needed 200 g : Zaatar spice.
Prepare 15 g : Pimenton de la vera Mix together and reserve.
Prepare : Pulled lamb shoulder.
Prepare 1 kg : lamb shoulder.
Needed 10 ml : Olive Oil from Spain.
Needed 5 : nos peppercorn.
Needed 5 : nos bay leaf.
Prepare 50 g : Onion.
Needed 50 g : Carrots.
Prepare 50 g : Celery.
Prepare 50 g : Leeks.
Prepare 50 ml : Tomato paste.
Needed 10 g : Rosemary.
Prepare 10 g : Garlic.
Needed 10 ml : Vinegar.
Needed 1 liter : lamb stock.
Prepare : Salt to taste.
Needed rack : Lamb.
Needed 12 pieces : with clean French and 10g meat.
Needed : Salt.
Prepare : Puff pastry.
Needed 2 : sheets.
Prepare : Few flakes maldon salt.
Prepare 3 : eggs for basting.
Prepare : Wild mushroom puree.
Prepare 300 g : assorted wild mushrrom.
Prepare 2 g : fermented black garlic.
Prepare 2 g : thyme.
Needed 5 g : Xantana.
Prepare 10 ml : Extra Virgin Olive Oil from Spain.
Needed : Salt to taste.
Needed : To Assemble:.
Prepare 15 pcs : grape vine leaves.
If all raw materials Lamb Lollipop it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Stages Cooking Lamb Lollipop
Pulled lamb shoulder: Sear the lamb..
Roast the vegetables..
In a pressure cooker, add olive oil from Spain. Once hot- add bay leaf, rosemary, peppercorn, garlic..
Add Roasted vegetables tomato paste, stock, vinegar and bring to a boil..
Add the pulled lamb shoulder. Cover and Cook for 45 minutes on medium heat..
Open and pull. Season with salt and spice mix..
Wild mushroom puree: Sear the Mushrooms in oil with thyme -Remove thyme, season and blend with Xantana.
To Assemble: Sear the lamb rack and cover with a thin layer of pulled lamb..
Cover with Grapevine leaves..
Roll out and cover with short crust pastry evenly..
Baste with egg and few flakes of Sea salt flakes at 200°C..
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