Lambage

250g Lamb Leg Steaks 
2 tsp Ground Cumin
1 Tsp Sumac
2 Tsp Rose Harissa
1/2 Lemon Zest and Juice
1 Red Chilli
1/2 White Onion
2 Cloves Garlic
1 Tsp Caraway Seeds
80g Greek Yoghurt
1 Tsp Chopped Parsley
1 Tsp Chopped Thyme
1 Tsp Chopped Coriander

Vegetable Oil
Kitchen Paper

• Peel and finely chop the Onion, Garlic and Chilli. Sweat them all off together in a pan with a splash of Oil over a medium heat.

• Add in the Lemon Juice, Zest and Spices.

• Take the pan off the heat and add in the chopped Herbs.

• Leave to cool then mix with the Yoghurt.

• Trim the Leg Steak of sinew and pour your Marinade over the top. Leave for a minimum of 12 hours but preferably 24 hours.

• Remove the meat from the Marinade and dry on Kitchen Paper.

75g Soft Dark Brown Sugar
15g Tamarind
15g Palm Sugar
1/4 Tsp Kashmiri Chilli Powder
1/4 Tsp Red Chilli Flakes
150g Sherry Vinegar

• Place all the ingredients into a pot and heat on medium. Bring it to the boil and reduce until it’s all a nice sticky consistency.

• Pass through a Fine Sieve and reserve for later.

4 Cooked Beetroots

Spicy Gastric
(Reserve 20g for the Dressing later)

Greaseproof Paper

• Quarter your Cooked Beetroots and place them on a Greaseproof lined tray.

• Coat the Beets in the Gastric and roast in the oven at 180ºc for around 10 minutes or until sticky and glazed.

2 Large Carrots
1 Tbsps Sumac
1/2 Tsp Caraway Seeds 
80g Butter
2 Tbsps Water
1 Tsp Caster Sugar

• Peel the Carrots and cut them into equal bite sized pieces.

• Place the Butter, Spices, Water and Sugar into a pot and bring to the boil.

• Turn down the heat to low and add in the Carrots. Cook gently for 15 minutes or until the Carrots are perfectly al dente but tender.

• Leave them to cool down in the liquid.

65g Greek Yoghurt
20g Spicy Gastric
1 Tsp Chopped Dill
1 Tsp Salt 

• Pour the Yoghurt into a bowl and add in the Gastric, Salt and Dill - mix.

• Reserve for plating.

1 Red Onion
10g Ginger
2 Garlic Cloves
2 Green Rocket Chillis
200g Chic Peas (Drained)
150g Bulgar Wheat
300g Water
1 Tbsps Onion Seeds
1 Tbsps Chaat Masala
1 Tbsps Salt

8 Cherry Plum Tomatoes
8g Coriander
8g Flat Leaf Parsley
2 Limes (Juice)
80g Pomegranate Seeds
2 Green Chillis
3 Tbsp Cold Pressed Rapeseed Oil

Vegetable Oil
Maldon Sea Salt 
Cracked Black Pepper

• Peel and finely slice the Garlic, Ginger and Red Onion. Roughly chop the Rocket Chilli’s and mix it all together.

• Place a pan on a medium heat with a glug of Vegetable Oil. Throw in the mix above and sweat down with the Salt, Onion Seeds and Masala.

• Add the Bulgar Wheat to the pot and stir for 2 minutes. Mix the Water through and cook for a further 10-12 minutes or until the Bulgar is cooked. Remove from the heat.

• Quarter the Plum Tomatoes and finely chop the Green Chilli and Herbs (stalks and all).

• Add them to the pot alongside the Pomegranate Seeds, the juice of two Limes and the Rapeseed Oil.

• Give everything a really good mix up and season that bitch up to taste.

30g Puffed Potato 
2 Green Chillis
8g Chives

• Finely slice the Green Chillis and remove the seeds,

• Finely chop the Chives.

• Right, so the majority of this is cold apart from the Lamb. Thats the way we enjoyed it but you can have the whole thing hot as-well - your choice!

• If you have a Char Grill then game-on but we’re going to assume the majority of you don’t. If not get a large pan onto a high heat and set your oven to 180ºc. Start by charring off your Sumac Carrots - you want a good bit of caramelisation on them. Remove from the pan place onto a Baking Tray.

• Add your Glazed Beets to the tray, pop them in the oven for around 8 minutes.

• Wipe down your pan and pour in a glug of Oil. Add the Lamb Steaks and cook for 2 minutes each side. Add 30g Butter and baste for one minute. Remove from the pan and rest for 5 minutes.

• Remove the Veg from the oven. Slice the Lamb into bite sized pieces and get ready to plate.