Herb-crusted Australian Lamb Lollipop with Spicy Apple Kimchee
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.