STICKY LAMB CROQUETTES WITH PERSIAN RHUBARB COMPOTE
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