Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon
- Barry Gauld
130g Pinhead Oatmeal, rinsed (soaked overnight & drained)
300 ml Lamb Stock
2 tsp Turmeric
2 ½ teaspRas-El Hanout
3-4 Blanched Cabbage Leaves (stalks removed)
1 ½ teasp Diced Apricots (optional)
2 Large Shallots diced
2 tblsp Natural Yoghurt
200g Lamb Loin (trimmed)
100g Lamb Mince
1 x Large Shallot (diced)
1 x Small Clove Garlic (crushed)
Salt & Pepper
10g Oatmeal, 10g Sesame Seeds & 10g Poppy Seeds mixed together
1 x Egg beaten with a little milk
Mint Tea (Optional)
250 ml Mineral Water
1 teasp Tea Leaves
10-12 Mint Leaves (ripped)
3 Sprigs Mint
- Bring the lamb stock to the simmer, add the turmeric, ras-el-hanout, shallots, apricots if using and a pinch of salt. Simmer for 1-2 minutes
- Add the soaked and rinsed oatmeal and stir. Keep stirring frequently
Lamb Bon Bon
- Mix the lamb mince, shallot, & garlic together. Season with salt & pepper
- Roll into small balls approximately the diameter of a 10p piece. Chill for 10 minutes.
- Roll the lamb balls into the flour, egg mix then oatmeal mix. Shake gently to remove any excess. Repeat the egg and oatmeal if necessary. Chill for 10 minutes.
- Bring a small pan of oil, approximately 2cm deep to 180°C (test with a small piece of bread, it should be crisp and golden)
- Drop the bon bon into the oil for approximately 5-7 minutes until crisp. Remove and drain on kitchen paper, keep warm.
- Lay the cabbage leaves flat under a tea towel and roll with a rolling pin to break the veins of the leaf.
- Lay the flattened leaves on cling film, overlapping each one.
- Place the lamb loin across the cabbage and season with salt & pepper.
- Roll the loin tightly in the cabbage and cling film to create a sausage. Tie both ends securely and as tightly as possible.
- Cook in a large pan of simmering water for approximately 12-15 minutes. Remove and rest for 2 minutes
- Place ripped mint leaves & tea leaves in a warmed pot
- Boil the mineral water and pour into tea pot. Leave to infuse for 2 minutes
- Place a mint leaf in each cup
- Pour the mint tea into each cup using a tea strainer.
Plating the dish
- Taste and season the porridge. Divide equally between three warmed plates
- Remove the cling film from the lamb loin and carve into 6 equal pieces. Season with a little sea salt, place 2 pieces of lamb on top of each porridge.
- Place the warm bon bon on top
- Drizzle with natural yoghurt
- Pour 3 small cups of mint tea.
Eat and enjoy.