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coriander seed lamb pork shoulder bacon fresh sage fresh oregano cayenne pepper paprika garlic freshly ground black pepper salt extra-virgin olive oil
Viewed: 70 - Published at: 10 months agoIngredients
- 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
Method
- 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.
