Lamb salad ke­babs

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 4 — 100g Mal­don salt — 50g de­mer­ara sugar — 20g mint, rose­mary and/or lo­vage leaves in vary­ing pro­por­tions — 2 large gar­lic cloves — 10 black pep­per­corns — 1 large bone­less lamb

breast (600-700g) — 2 large onions — oil, for greas­ing — 450g full-fat yo­gurt,

prefer­ably sheep’s-milk — 2 cos or ro­maine let­tuces — 1 cu­cum­ber — 60ml white wine — 60ml white wine vine­gar — 60g caster sugar Com­bine the salt, de­mer­ara sugar, herbs, gar­lic and pep­per­corns in a jug blender and blitz to­gether un­til the mix­ture is very fine.

Cut away any red­dish top skin from the lamb breast and, us­ing your hands, rub the meat all over with the cur­ing mix­ture. Place on a tray, cover with cling film and set in the fridge for one hour.

Pre­heat the oven to 150C/ gas mark 2.

Rinse the lamb thor­oughly un­der a cold tap and pat dry with a clean tea towel.

Peel the onions and slice them into rounds about 5mm thick. Pile them up in a light­ly­oiled roast­ing tin. Lay the lamb, fat side up, on top of the onions.

Lightly oil and score the fat side, then seal the tin very tightly with two lay­ers of kitchen foil. Cook in the oven for about three hours, or un­til the lamb is very ten­der.

Mean­while, place the yo­gurt in a bowl lined with a clean J-cloth, tie up the cor­ners of the cloth with string and sus­pend the yo­gurt over the bowl for about two hours. This should yield about 200ml of liq­uid whey (don’t dis­card it – you can use this to make the cock­tail on page 66), and the yo­gurt in the cloth will thicken con­sid­er­ably. Scrape the yo­gurt into a fresh bowl, whisk in salt and pep­per to taste and keep in the fridge.

Af­ter the lamb has been cook­ing for three hours, turn up the heat to 180C/gas mark 4, re­move the foil and al­low the fat to rend and brown for an­other 20 min­utes or so. Set the lamb aside, cov­ered, to rest and cool for about 30 min­utes.

Sep­a­rate the let­tuces into leaves, wash and drain well. Finely shred the smaller in­ner leaves and keep the larger ones for serv­ing the lamb in.

Peel, halve and de­seed the cu­cum­ber, and cut it into 3mm slices. Place half of them in a bowl, toss with about a tea­spoon of fine salt and set aside for 10 min­utes. Keep the re­main­ing fresh cu­cum­ber cov­ered in the fridge un­til ready to serve.

Boil the wine, vine­gar and caster sugar to­gether un­til the sugar has dis­solved, to make a sim­ple pick­ling liquor. Rinse the salted cu­cum­ber well in cold wa­ter, drain well, and place in a fresh bowl. Pour over the hot pick­ling liquor and set aside to cool.

To serve, pull the lamb and onions into shreds us­ing ei­ther clean hands or two forks. Dress with the juices from the roast­ing tin. Spread a gen­er­ous dol­lop of the yo­gurt in­side a larger let­tuce leaf and fill with some of the lamb, shred­ded let­tuce and the pick­led and fresh cu­cum­ber.

Head chef Tommy Banks; one of the many flavoured al­co­hols made at the res­tau­rant; the poly­tun­nels are heated us­ing waste heat Be­low from left pro­duced by the res­tau­rant’s gen­er­a­tor; al­most all of the fruit and vegeta­bles con­sumed at The Black Swan are...

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