Australian Butchers' Guild
- Meat Lamb
- Cut Short Ribs
Looking for a simple summer winner? Transform lamb belly into tasty lamb lollipops and create a value-added product your customers will love. Add your most popular crumb or seasoning, and you've got a quick, easy-to-cook meal that's guaranteed to be a hit with the kids.
Ingredients
| Ingredients | Description | 20 Units | 40 Units | 80 Units |
| Lamb Riblets | 20 | 40 | 80 | |
| Parmesan Cheese | Grated | 3 TBS | 6 TBS | 12TBS |
| Flour | .5 cup | 1 cup | 2 cups | |
| Eggs | 3 | 6 | 12 | |
| Panko Crumbs | 1 cup | 2 cups | 4 cups | |
| Mint | Finley chopped | |||
| Oil | for shallow frying |
Preparation
Preparation:
- Cut between the rib bones on your riblet rack, then with each rib bone scrape away some of the fat nearest to the bottom of the bone. You should now be able to peel the lamb up the bone to form a little ball at the end of the rib.
- For the crumb, combine the parmesan, corn flour, panko crumbs and parsley in a bowl. In a separate bowl lightly whisk the eggs.
- Individually dip each lollipop into the egg and the cover in the crumb. Set aside until all lollipops have been crumbed.
- Pour oil into a high edged frying pan until it comes up about 0.5cm on the edge. Gently heat to 160-180°C, ensuring no water comes into contact with the oil.
- Carefully place each lamb lollipop into the oil with tongs and shallow fry, turning, until golden brown all over.
- Serve with a simple salad or with your favourite dip as an appetiser.
Customer Cooking Instructions
Pre heat oven to 160c and bake for 30 minutes
or
Shallow fry in oil for 2-3 minutes per side
Lamb lollipops serve well with any sauce you like; chipotle aioli is delicious.
Try making different flavoured crumbs like Southern Style, Hot and spicy etc.