INGREDIENTS
Nigel’s Spice Mix
- 200g Zaatar spice
- 15g Pimenton de la vera Mix together and reserve
Pulled lamb shoulder
- Advertisement -
- 1kg lamb shoulder
- 10ml Olive Oil from Spain
- 5nos peppercorn
- 5nos bay leaf
- 50g Onion
- 50g Carrots
- 50g Celery
- 50g Leeks
- 50ml Tomato paste
- 10g Rosemary
- 10g Garlic
- 10ml Vinegar
- 1 liter lamb stock
- Salt to taste
Lamb rack
- 12 pieces with clean French and 10g meat
- Salt
Puff pastry
- 2 sheets
- Few flakes maldon salt
- 3 eggs for basting
Wild mushroom puree
- 300g assorted wild mushrrom
- 2g fermented black garlic
- 2g thyme
- 5g Xantana
- 10ml Extra Virgin Olive Oil from Spain
- Salt to taste
To Assemble:
- 15 pcs grape vine leaves
METHOD
Pulled lamb shoulder
- Sear the lamb.
- Roast the vegetables.
- In a pressure cooker, add olive oil from Spain. Once hot- add the following: 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 olive oil with thyme. Remove thyme, season and blend with Xantana
- Advertisement -
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 .
Lamb Lollipop, participant tapa in the City of Valladolid World Tapas Championship, prepared by Nigel Lobo from STARS N BARS Restaurant (Arab Emirates).