EADT Suffolk - - Food & Drink -

Al­though this recipe takes a bit of time (you need to start the night be­fore) the method is re­ally quite sim­ple. Be­neath a crisp coat­ing of bread­crumbs, shred­ded, melt­ing lamb blends with the aro­mat­ics of an­cient Per­sia. The tangy, sweet, spiced rhubarb compote will be­come your new favourite al­ter­na­tive to mint sauce on a Sun­day.


For the cro­quettes: 800g lamb shanks (2 small-medium ones) 250ml beef or lamb stock 2tsps Per­sian spice blend (see below) Sea­son­ing 1 egg, beaten 200g fine bread­crumbs Oil for cook­ing

For the compote 200g forced rhubarb, chopped 2tsp left­over Per­sian spice blend 1tbsp As­pall Cy­der Vine­gar 6tb­sps wa­ter 2tb­sps caster su­gar 1tbsp each chopped fresh pars­ley and mint Pinch salt Per­sian spice blend: 1tsp ground turmeric, 1tsp ground cumin, 1/2tsp black pep­per, pinch ground cayenne, 1/2tsp each ground pa­prika, gin­ger, gar­lic and co­rian­der To serve: Fresh salad


Start the night be­fore. Place the lamb shanks and stock in a slow cooker on low overnight (eight hours). In the morn­ing re­move the shanks and take off the fatty outer layer. Shred the meat very, very finely be­tween two forks – as you would crispy duck. Pour the juices into a pan and re­duce on a high heat un­til you have three to four ta­ble­spoons of liq­uid. Stir this into the lamb meat, add two tea­spoons of the spice blend and leave to cool in the fridge for 30 min­utes.

Form the meat mix­ture into small balls and rechill for one hour. While the lamb is chilling mak­ing the compote. Place the rhubarb, wa­ter, spice blend, vine­gar and su­gar in a pan. Sim­mer on a medium heat un­til the rhubarb is soft with a few ten­der chunks re­main­ing. Stir in the fresh herbs. Add a pinch of salt.

Heat the oven to 200°C. Place the beaten egg in a bowl, the bread­crumbs on a plate, and a gen­er­ous driz­zle of oil on an­other plate. Line a large bak­ing sheet. Roll the lamb balls in the egg, then the bread­crumbs, then in the oil and place on the sheet. Bake in the oven for 10-12 min­utes un­til turn­ing golden. Serve with salad and the rhubarb compote.

Sticky lamb cro­quettes with Per­sian rhubarb compote

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