(serves 2)
Ingredients:
1 whole rack of lamb
½ a white or Hispi cabbage ( cut into 2 ¼ wedges)
1 small head of broccoli
100g kale
250 ml chicken stock
50g butter
3 tinned anchovy fillets (drained)
10g rosemary leaves
1 lemon
100 ml of extra virgin olive oil
Serves 4
Ingredients
4 Flatbreads
400g Leftover lamb leg (sliced) 2 Aubergines
75g Tahini
2 Cloves garlic
1⁄4 tsp Smoked paprika
1 Lemon
100ml Yoghurt
20g Pine nuts (toasted)
50g Pickled red onion (see below for recipe) 10g Parsley
Red onion pickle:
2-3 Red onions
100ml Rice wine vinegar 75ml Water
50g Caster sugar
A pinch of salt
Makes 4
Ingredients:
600g leftover lamb shoulder (shredded)
75g peas
1 small onion
1 large potato
100ml leftover gravy
20g mint sauce
Egg wash