Following my extravagance in the sell-by meat isle in Tesco's, I found myself with three legs of lamb for less than fifteen quid. Having operated on one with my o-so sharp and beautifully tactile filleting knife from Ikea, successfully removing it's leg bone for stock, I was left with a considerable mountain of sweet pink flesh. Having prepared a beautiful lamb tagine the first night, I decided to have a go at paying homage to that great temple of kebab - the Sphynx at Stranmillis.
Problem is, nowhere can you find an authentic recipe for that pinky-yoghurty sauce that they use, and after some digging on google I realised that it is unique to each kebab house. Gosh it's hard to try and decipher a recipe based on memory alone but I reckon I got pretty close to it...
The Fixings
Three tablespoons of natural yoghurt
Two tablespoons salad cream
Two tablespoons sour cream
1 clove crushed fresh garlic
1 tsp Ras-al-Hanout spice
1 tsp Baharat spice (you can buy these in Sawers)
Cayenne or cilli powder to taste
salt and black pepper to taste
Pitta breads
Finely shredded onion and white cabbage and a couple of tomatoes
Large chunks of seasoned lamb leg marinaded in olive oil, fresh rosemary, garlic and lemon rind
The Prep
Pre-heat an oven to 220C and pour some olive oil onto the tomatoes and place in a small roasting dish and roast
Mix all the marinade ingredients and rub well into the lamb pieces
Mix together the sauce ingredients, tasting as you go - they will develop as the sauce sits a while
The Final Act
Heat a griddle until searingly hot and then place all the large chunks of lamb on.
Open the windows
Sear until well done on the outside on all sides
Put the griddle into the oven and cook until firmish to the touch but not solid - this will be medium-rare.
Allow the lamb pieces to rest while you shred the cabbage and onion, set to the side
Toast the pitta breads until they puff up a bit, then juggle them to a plate and attempt to cut them open with bare fingers
Finely slice the lamb pieces and reserve the juices to pour oven them on the plate
Serve and build according to taste.
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