One was a sort of marocan hot pot with slow cooked lamb and all sots of spices. the other was lamb skewers with a yummy dip with a twist.(an accidental twist but a twist all the same)
For both we used lamb leg usually Michael would use sholder but he wanted us to try the leg as it often is less fatty. Here it goes; lamb skewers and blueberry tzaziki.
I know right how very heston blumental blueberry tzaziki... Well it was actually accidental, Micheal was in a rush collecting all the ingredients and he saw greek yogurt not blueberry greek yogurt and well the rest is now culinary history
skewers:
lamb chunks
soy sauce
garlic
honey
coriander
tarragon
so you narinade your lamb in a mix of all the above ingredients soy honey garlic crushed up coriander n tarragon and you leave it rest. I would recommend over night so that all the flavours get in there. I have a simialar reciepy i use with venesson where i marrinate it in japonese sweet soy garlic chilli ginger and also flash fry it in skewer form.
so once you have it marinated just heat a pan up with a lill oil on a very high heat and flash fry the meat on a stick to have skewers or with out the stick if you so deside. make sure it is not cooked over medium as this would ruin it.
tzatziki dip:
greek yogurt (blueberry if your feeling adventurous)
Garlic
tarragon (if using bluberry yogurt)
cucumber
chop the cucumber up into little cubes pop it into the yogurt chop up the garlic into tiny little pieces chop the tarragon as it goes very well with the blueberry and bob is your moms brother. you have a very colorful tasty dip to go with yummy lamb skewers.
go to the hook and ladder facebook page or website to see the selection of classes on offer.
couscous so good they named it twice
skewers with a blueberry twist
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