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.
Preparation: 25 minutes
Cooking: 10 minutes
16 Lamb riblets
3 tbsp Parmesan
1/2 cup corn flour
1 cup panko crumbs
1/4 cup parsley & mint, finely chopped
Olive oil for shallow frying
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.
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