Tickets for Taste of Dublin is back are on sale now. Join us 15 – 18 June 2023.

13 - 16 JUNE, MERRION SQUARE

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Luxury Meat Bon Bon by Tasting Spain

METHOD

  1. Roast the D.O Aragón suckling lamb at 170º for 1 hour. Rest until it can be pulled apart easily. Set aside.
  2. Over heat, melt the goat cheese in the cream until it has a uniform creamy texture withno lumps.
  3. Mix in the shredded lamb.
  4. Mould the mixture into balls weighing approximately 50 g. Coat in flour and egg, then roll in the breadcrumbs.
  5. Fry the balls in a generous amount of oil and set aside

Rosemary Aioli
Emulsify the rosemary oil with oil until an aioli forms.

PLATING

Wrap the balls in gold leaf and place them in a cupcake wrapper
so that they don’t fall. Top the balls with a little rosemary aioli and
decorate with rosemary leaves and flowers.

RECIPE INFORMATION

Serves: 4

INGREDIENTS

D.O. Aragón suckling lamb

Goat cheese

Single cream

Wheat flour

Pasteurised liquid egg white

Pasteurised liquid egg yolk

Rosemary oil

Breadcrumbs

Salt and pepper

Garlic

Extra Virgin Olive Oil (EVOO)

Allergens highlighted in bold.

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