* Souvlaki lamb lollipops with gremolata, ´╗┐cous-cous salad & fennel puree

* Souvlaki lamb lollipops with gremolata, ´╗┐cous-cous salad & fennel puree
Recipe Date:
December 1, 2022
Serving Size:
4
Cook Time:
01:30:00
Difficulty:
Hard
Measurements:
Imperial (US)
Ingredients
  • 1 bulb fennel | thinly sliced (for garnish)
  • 2 tbsps cornstarch
  • 2 cups canola oil for frying
  • 1 cup fire roasted red bell pepper | diced (for puree)
  • 1 bulb fresh fennel | diced (for puree)
  • 1 russet potato | diced
  • 1 cup milk
  • 1 pinch of salt
  • 1/2 cup parsley leaves
  • 1/2 cup celery leaves
  • 1 tbsp lemon juice
  • 1 tsp extra virgin olive oil
  • 1 pinch of salt (for gremolata)
  • 1 cup pearled cous cous
  • 1 shallot | thinly sliced
  • 1 zucchini | diced
  • 1 yellow squash | diced
  • 1/2 eggplant | diced
  • 1/2 cup roasted red bell pepper | diced (for cous cous salad)
  • 1 lemon | zest only
  • 6 basil leaves | chiffonade
  • 1 tbsp capers
  • 1 cup sheep feta cheese | crumbled
  • 1 tsp extra virgin olive oil (for cous cous salad)
  • 2 tsps dried oregano
  • 2 tsps dried mint
  • 1 tsp dried tarragon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (for souvlaki seasoning)
  • 16 lamb lollipops | frenched | 2 in. thick at room temperature
  • 4 tbsps extra virgin olive oil (for searing lamb lollipops)
  • 4 tsps roasted pine nuts (for garnishing lamb lollipops)
  • purple peppercorn to taste (for garnishing lamb lollipops)
  • fleur du sel to taste (for garnishing lamb lollipops)
Directions

For the crispy fennel garnish:

1 bulb fennel | thinly sliced

2 tbsp cornstarch

2 cups canola oil

Using a bowl, coat sliced fennel in cornstarch. Add canola oil to a small pot and bring to 315 F. Fry fennel in small batches until golden brown. Remove with a slotter strainer spoon and set on a paper towel to absorb excess oil. Set aside

 

For the purees:

1 cup fire-roasted red bell pepper | diced

 

1 bulb fresh fennel | diced

1 russet potato | diced

1 cup milk
pinch of salt

 

Using a blender puree fire-roasted red bell pepper. Remove and set aside.

 

In a small pot combine 1 cup milk, fresh fennel and potato and cook on low heat until vegetables are tender. Remove from heat, allow to slightly cool and add mixture to a blender with a pinch of salt. Blend until smooth and set aside.

 

For the gremolata:

½ cup parsley leaves

½ cup celery leaves

1 tbsp lemon juice

1 tsp extra virgin olive oil

Pinch of salt

 

Finely chop parsley and celery leaves, add lemon juice, olive oil and salt and mix well. Set aside.

 

For the cous-cous salad:

1 cup pearled cous-cous

1 shallot | thinly sliced

1 zucchini diced

1 yellow squash | diced

½ eggplant | diced

½ cup roasted red bell pepper | diced

1 lemon | zest only

6 basil leaves | chiffonade

1 tbsp capers

1 cup sheep feta cheese | crumbled (for garnish)

1 tbsp extra virgin olive oil

 

Cook cous-cous according to package instructions. Strain, coat with ½ tbsp extra virgin olive oil and set in bowl. In a sauté pan, over medium heat, add ½ tbsp extra virgin olive oil and shallots. Sweat until translucent, then add zucchini, squash, and eggplant. Continuously stir and cook until vegetables are tender and have a slight char. Turn off heat, add diced roasted red bell peppers, cous cous, lemon zest, capers, and basil. Leave in sauté pan and set aside.

 

For the lamp lollipops:

Souvlaki Seasoning:

2 tsp dried oregano

2 tsp dried mint

1 tsp dried tarragon

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

 

16 lamb lollipops | frenched | 2 inch thick at room temperature

4 tbsp extra virgin olive oil

4 teaspoons toasted pine nuts (for garnish)

Purple peppercorn & fleur du sel to taste

In a spice grinder combine souvlaki seasoning ingredients: dried mint, oregano, tarragon, garlic powder, onion powder and salt. Process until fine.

Season both sides of the lollipops with souvlaki spice blend. In a large cast iron pan add olive oil and lollipops and sear on each side for about 5 minutes on medium-high heat. Lamb should be served at around 130 degrees F. Use a meat thermometer to ensure the correct level of doneness. Add 5 degrees F for each level between medium-rare and well done, topping at about 150 F. Remove the meat from the cooking surface at 5-10 degrees F prior to desired final temperature; heat will continue to rise as the meat rests (for 10 minutes).


To serve: (we recommend a round plate)

Warm cous-cous salad over low heat to bring it back to serving temperature.

Smear a spoonful of fennel puree (into a semicircle) onto plate and top with a smaller spoonful of roasted red bell pepper puree over. Using a 3 or 3 ½ ring mold, pack with cous-cous salad and remove the ring mold. Rest 4 lamb lollipops onto salad, bones facing up and slightly to the left. Garnish salad with feta crumbles and crispy fennel to taste. Top lamb with gremolata, pine nuts, fresh ground purple peppercorn and fleur du sel to taste.