3 ounces pickling salt
3 cups water
3 cups unsweetened apple cider
1 pound Granny Smith apples, cored and sliced
2 pounds Napa cabbage, cut into 2-inch squares
2 tablespoons ground Korean hot dried pepper
2 tablespoons sriracha
1 teaspoon sugar
2 ounces panko bread crumbs
2 ounces chopped herbs (cilantro, mint, rosemary, and thyme)
1 ounce olive oil
1 boneless Australian lamb loin
Maldon sea salt
Freshly ground black pepper
1 ounce rendered duck fat
1 ounce wasabi mustard
Spicy Apple Kimchee:
Combine the pickling salt, water, cider, apples, cabbage, hot pepper, sriracha, and sugar. Marinate at least 2 weeks.
In a bowl, combine panko, herbs, and olive oil.
For the Australian Lamb Lollipop:
Preheat oven to 400ºF. Season lamb with salt and pepper. Heat a skillet, add duck fat, and sear lamb until rare. Brush with wasabi mustard and coat with Herb Crust. Finish the lamb in the oven for 1 minute, until crust is browned. Rest and slice ½-inch thick portions.
To Assemble and Serve:
Push a lollipop stick into the lamb pieces and serve over Spicy Apple Kimchee.