Celebrate Australia Day with lamb

Devour lamb lollipops on Australia Day
Devour lamb lollipops on Australia Day

WITH Australia Day around the corner, what better way to celebrate our national day than enjoying some delicious lamb.

Australian Lamb head butcher Doug Piper has created parmesan crusted lamb perfect for dipping, dunking and devouring – bon appétit.

Serves: 4

Preparation: 25 minutes

Cooking: 10 minutes

INGREDIENTS

16 Lamb riblets

3 tbsp Parmesan

1/2 cup corn flour

3 eggs

1 cup panko crumbs

1/4 cup parsley & mint, finely chopped

Olive oil for shallow frying

METHOD

1. 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.

2. For the crumb, combine the parmesan, corn flour, panko crumbs

and parsley in a bowl. In a separate bowl lightly whisk the eggs.

3. Individually dip each lollipop into the egg and the cover in the

crumb. Set aside until all lollipops have been crumbed.

4. Pour oil into a high edged frying pan until it comes up about 0.5cm

on the edge. Gently heat to 160-180oC, ensuring no water comes

into contact with the oil.

5. Carefully place each lamb lollipop into the oil with tongs and

shallow fry, turning, until golden brown all over.

6. Serve with a simple salad or with your favourite dip as an appetiser.

TIPS

To test if the oil is hot enough, drop a piece of bread in, if golden in

15-30 seconds the oil is hot enough.

Lamb lollipops serve well with any sauce you like; chipotle aioli is

delicious!