Recipe courtesy of TWO urban licks
Print
Total:
12 hr 45 min
Active:
30 min
Yield:
about 8 appetizer servings
Level:
Advanced

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Lamb Lollipops

Grilled Lollipop Lamb Chops

Recipe courtesy of Tia Mowry

Asian Lollipop Lamb Chops

Recipe courtesy of Sam Choy

Gilda Lollipops

Recipe courtesy of Sarah Sharratt

The Italian Lollipop

Recipe courtesy of Mangia Mangia Mobile

Pumpkin Chai Pie Lollipops

Foie Gras Lollipops

Recipe courtesy of Nadia G|Nadia G

On TV

So Much Pretty Food Here