July 4th 2007

Yield: 1 Serving

Ingredients:

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

Method:
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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