Lamb Lollipops

Name: Lamb Lollipops
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; Special Equipment: ice pop sticks

14 ingredients

11 steps

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
Special Equipment: ice pop sticks

Directions

1

Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant.
2

Place the toasted seeds in a spice grinder and grind to a powder.
3

Place lamb, pork, and bacon in a large bowl.
4

Add all herbs and seasonings and toss to combine well.
5

Grind the meat in a meat grinder with a medium die and then chill overnight.
6

Wrap 1 tablespoon of ground meat around the end of an ice pop stick.
7

Repeat until all meat is used.
8

Refrigerate for 2 hours.
9

Heat olive oil in a large saute pan over medium heat.
10

Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side.
11

Serve hot.