Lamb Lollipop by Emilio Martín
Ingredients
Nigel’s Spice Mix
• 200g Zaatar spice
• 15g Pimenton de la vera Mix together and reserve
Pulled lamb shoulder
• 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
Preparation
Pulled lamb shoulder
1. Sear the lamb.
2. Roast the vegetables.
3. In a pressure cooker, add olive oil from Spain. Once hot- add the following: bay leaf, rosemary, peppercorn, garlic.
4. Add roasted vegetables, tomato paste, stock, vinegar and bring to a boil.
5. Add the pulled lamb shoulder. Cover and cook for 45 minutes on medium heat.
6. 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
To Assemble
1. Sear the lamb rack and cover with a thin layer of pulled lamb.
2. Cover with Grapevine leaves.
3. Roll out and cover with short crust pastry evenly.
4. Baste with egg and few flakes of Sea salt flakes at 200°C .
Lamp Lollipop, participant tapa in the City of Valladolid World Tapas Championship, prepared by Nigel Lobo from STARS N BARS Restaurant (Arab Emirates).
Tapa prepared by Emilio Martín from Suite 22 (Valladolid).
