Lamb lollipop

Lamb lollipop recipe:

Pulled lamb shoulder

1. Sear the lamb.
2. Roast the vegetables.
3. In a pressure cooker, add olive oil from Spain. Once hot- add 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 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)