Leftover Lamb Lettuce Cups by Barry Horne

By Tom Gibson

Perfect to serve as a canapé!

Ingredients:

200g leftover lamb shoulder or leg (sliced)

2 little gem lettuce (broken into leaves)

1 red chilli (finely sliced)

2 spring onions (finely sliced)

10g thai basil

10g mint

1-2 tbsp Xinjiang spice mix (see below)

Xinjiang Spice Mix:
2tbsp gochugaru flakes (korean chilli)
1tbsp fennel seed
1tsp cumin seed
1tsp szechuan peppercorns
1tsp salt

For the dressing:

Juice of 2 limes

10g palm sugar

20ml fish sauce

For Xinjiang Spice Mix:

Toast the fennel, cumin and szechuan in a dry pan for 3-4 mins on a high heat, transfer to a spice blender or pestle and mortar and add the rest of the ingredients.

Blend to a fine powder.

For Canapés:

Get a large pan on a high heat and add the sliced leftover lamb, no need for any oil as the fat in the lamb will melt and help with this.

Allow it to get crispy and then turn over, when turned add a good amount of the spice mix and keep warm.

Make the dressing by adding all the ingredients to a bowl and mix until the sugar has dissolved.

Arrange the lettuce leaves on a plate or board and add a small amount of the lamb, add some sliced chilli, spring onion and some of the chopped Thai basil and mint.

Dress each one with a small amount of the dressing and serve.

Garnish with some toasted black and white sesame seeds.