Lamb Lollipops with Grape Chile Jam and Goat Cheese Sour Cream
Chef Scott Serpas of Two Urban Licks – Atlanta, GA
Adapted by
June 2007
Scott Serpas Lamb Lollipops

Yield: 1 Serving


    Lamb Lollipops:
  • 1 pound lamb top round, roughly chopped
  • ½ pound pork butt, roughly chopped
  • ¼ pound fat back, roughly chopped
  • ½ pound bacon ends, roughly chopped
  • 1 ounce sage
  • 1 ounce oregano
  • 2 Tablespoons garlic powder
  • ½ Tablespoon mustard seed, toasted and ground
  • 2 Tablespoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ Tablespoon coriander seed, toasted and ground
  • 3 Tablespoons salt
  • 1 Tablespoon black pepper
  • 1 box popsicle sticks

  • Grape Chile Jam:
  • ½ ounce oil
  • 2 pounds black seedless grapes
  • ½ cup sugar
  • ½ Tablespoon chipotle chile powder
  • ½ cup port
  • ¼ Tablespoon salt

    Goat Cheese Sour Cream:
  • ¾ cup goat cheese
  • 4 cups sour cream
  • ¼ Tablespoon lime juice
  • 1 teaspoon salt

    To Assemble and Serve:
  • Chives, finely chopped

For the Lamb Lollipops:
In a bowl, mix together all chopped meats, season with dry spices and allow to marinate for 2 hours. Grind all of the ingredients together and chill for another hour. Scoop lamb forcemeat into a ½ ounce ball and form onto a popsicle stick. Repeat process until all all meat is used. Saute lollipops in canola oil until cooked through..

For the Grape Chili Jam:
Heat the oil in a skillet, add the grapes and cook until they blister. Add the sugar and chili powder, then add the port and cook the grapes down. Mix the grape mixture with a food processor to a chunky, preserve-like consistency. Season with salt.

For the Goat Cheese Sour Cream:
In a food processor, pureè the goat cheese and sour cream. Add the lime juice and salt and pureè for 20-30 more seconds.

To Assemble and Serve:
Line the Lamb Lollipops on a long, rectangular plate. Drizzle Grape Chili Jam on each and top with a dollop of Goat Cheese Sour Cream and a scattering of chopped chives.


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