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Lamb Lollipops

Recipe courtesy Two Urban Licks
Show: Rachael Ray's Tasty Travels Episode: Atlanta
TOTAL TIME: 12 hr 45 min
Prep: 30 min
Inactive Prep: 12 hr
Cook: 15 min
YIELD: about 8 appetizer servings
LEVEL: Difficult

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
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      Directions

      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.

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