Piruleta de lechazo (Lamb lollypop)

Nigel’s Spice Mix

200g Zaatar spice

15g Pimenton de la vera

Mix together and reserve

Pulled lamb shoulder

1kg lamb shoulder

10ml Oil

5 nos peppercorn

5nos bay leaf

50g Onion

50g Carrots

50g Celery

50g Leeks

50ml Tomato paste

10g Rosemary

10g Garlic

10ml Vinegar

1 liter lamb stock

Salt to taste

-Sear the lamb

-Roast the vegetables

-In a pressure cooker, add oil. Once hot-add bay leaf, rosemary, peppercorn, garlic.

-Add Roasted vegetables tomato paste, stock, vinegar and bring to a boil.

-Add the pulled lamb shoulder. Cover and Cook for 45 minutes on medium heat.

-Open and pull. Season with salt and spice mix.

Lamb rack

12 pieces with clean French and 10g meat

Salt

Puff pastry

2 sheets

Few flakes maldon salt

3 eggs for basting

Wild mushroom puree

300g assorted wild mushrrom

2g fermented black garlic

2g thyme

5g Xantana

10ml Corn Oil

Salt to taste

-Sear the Mushrooms in oil with thyme

-Remove thyme, season and blend with Xantana

To Assemble

15 pcs grape vine leaves

-Sear the lamb rack and cover with a thin layer of pulled lamb

-Cover with Grapevine leaves.

-Roll out and cover with short crust pastry evenly.

-Baste with egg and few flakes of Sea salt flakes at 200°C