Cheesy lamb jalapeño poppers

Lamb and Mutton SA
20 servings Prep: 10 mins, Cooking: 10 mins
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Spicy jalapeño filled with a creamy cheesy and meaty pulled lamb filling. This is an easy finger food recipe perfect for adding some extra spice and flavour to leftover lamb.

By Independent Contributor November 23 2021
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Ingredients (7)

125 g pulled lamb
1/4 cup cream cheese
1/4 - 1/2 cup mozzarella cheese — grated
2.5 ml paprika
2.5 ml cayenne pepper
2.5 ml garlic salt
20 jalapeño chillies
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In a bowl mix together the lamb, cream cheese, mozzarella and spices.

Stuff each halved jalapeno generously with the lamb filling.

Top with the mozzarella cheese and airfry at 200 °C for 10 minutes or until the cheese is bubbly and brown. Line the airfryer basket with foil to prevent cheese drippings.


To make pulled lamb: brown a leg of lamb on the stove and sprinkled with salt generously then added beef stock to cover the leg and popped it in a 150 °C oven for 3 and a half hours. Switch off the oven and let the leg of lamb rest in the pot, in the oven for another hour to. Once slightly cooled pull the meat from the bone with a fork.

Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.

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