By Chef William Turner
Hey guys, here’s a little twist on lamb lollipops. They are deep-fried in a cornmeal breading and served with a green chili demi-glace.
This is definitely one of my holiday favorites. Like everything I cook and share with y’all please make it your own and serve with your favorite side dishes.
- 8 lamb lollipops, sliced
- 2 cups buttermilk
- 3 cups cornmeal
- 1 cup rice flour
- 1tbsp Tony’s seasoning
- 1tbsp salt
- 1 tbsp pepper
The demi-glace can be omitted or submitted with a gravy or sauce of your desire. To make the demi-glace, start with a base of:
- 1 tbsp demi base
- 1/4 red wine
- 1 cup water
- 1/4 green chilis
- Start by making your breading and butter milk wash.
- Combine rice flour, cornmeal and half of your seasoning. Stir with fork.
- In a separate container add buttermilk and the remaining seasoning. Stir.
- I also like seasoning my lamb before placing into the buttermilk wash. From the wash to the breading, roll the lamb around to coat well. Then carefully place into the fryer heated to 350°F.
- These take between 3–5 minutes for medium well. Don’t overcrowd the fryer, but continue this process accordingly.
- Placing cooked lamb on a rack to rest until served.
- As for the demi-glace that’s really simple, too. Heat red wine, green chilis and water to a soft boil. Add Demi base and whisk. Reduce heat and simmer for 3–5 minutes or until it starts to thicken.
- Pro tip: Place lamb in buttermilk 20 minutes before breading. This will allow for the enzymes in the buttermilk to tenderize the lamb.
Remember to serve as soon as possible and enjoy!
Whether it’s a celebrity dinner, bachelorette party or corporate event, Chef William Turner has made a name for himself as the Valley’s go-to private chef. Learn more at www.chefwilliamturner.com.