Lamb awarma (makes around 150g, but this is worth making in a bigger batch with the same ratio of ingredients)
150g free range lamb fat
150g free range lamb belly trimmings (or other lamb trimmings you can get your hands on)
1tsp baharat spice or Lebanese 7 spice
1tsp Maldon sea salt
250g dried chickpeas – soaked in twice their volume of water overnight
300g light tahini paste
4 tbsp lemon juice
4 garlic cloves, crushed
Maldon sea salt
Garnish & Seasoning
Leaves of 1-2 organic cauliflowers
Handful of organic beetroot stems
Maldon sea salt, pepper, olive oil
50g of pickle/preserved lemon brine
Handful of carrot tops or green herb stalks (parsley, dill, coriander etc.) finely chopped
We work closely with our meat supplier, Swaledale Foods in Skipton, Yorkshire, to ensure we source the best possible rare-breed free-range and ethically reared meat.
Our marinated and flame grilled lamb chops are a huge hit on the menu in both our restaurants, and the most economical and waste-free way for us to buy chops is to buy the entire saddle, which includes the lamb ribs and belly too!
When a saddle comes in we take the chops for our main menu, trim down the ribs for a delicious sticky lamb ribs starter, and then take everything that is left, all the trimmings, fat and belly meat and use it to make awarma – a mixture of the rendered lamb fat and meat trimmings that can be stored for a long time and is delicately spiced – and just using a tiny amount of it adds an amazing extra dimension to dishes… Especially hummus, which is served with crispy lamb awarma all over the Middle East.
While using the entire lamb saddle is really satisfying, we didn’t want to stop there – instead we took the waste product from another of our top-selling dishes – the whole roasted cauliflower – and deep fried the leaves to make delicious crispy dipping spoons, and then topped the whole thing off with a zingy beetroot stem relish (spiked with the leftover brine from our home-preserved lemons) to cut through the richness of the lamb and hummus… All finished with leftover carrot tops or finely chopped herb stalks for a fresh green finish.
Melt the lamb fat over a very low heat in a heavy-bottomed frying pan. Sprinkle the lamb trimmings with the baharat spice and add to the pan. Let the lamb cook in its own fat for 45 minutes, adding salt to it halfway, stirring constantly to prevent the meat from burning. Transfer the mixture to a sterilised jar and store in the fridge for up to three weeks.
Drain the chickpeas and place in a medium saucepan over a high heat and add the chickpeas. Cover with cold water and bring to the boil. Cook for between 20 and 40 minutes until tender, skimming off any foam that forms throughout.
Drain the chickpeas, being careful to reserve the cooking water. You should have roughly 600 g now. Place the chickpeas in a food processor and blend until you get a thick paste, then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1.5 teaspoons salt; finally, slowly add around 100g of the cooking water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
Transfer the hummus to a bowl to let it rest whilst you prepare the remaining elements of the dish.
Blanch the cauliflower leaves for 30 seconds, remove with a slotted spoon and place on some kitchen paper for a few minutes to drain until dry. Repeat with the beetroot stems and set these to one side. If you have a deep fat fryer or are comfortable deep frying at home, deep fry the cauliflower leaves at around 160°C until golden brown, then remove to drain on kitchen paper and sprinkle with salt, or as an alternative to deep fat frying, simply place the dry leaves in a bowl and toss in plenty of olive oil, salt and pepper, spread out on a parchment-lined baking sheet and roast until brown and crisp on 180°C (approx. 10 mins).
When you’re ready to assemble your dish, put the lamb awarma in a heavy-bottomed frying pan and begin to cook over a low heat. As the fat melts, the pieces of lamb should begin to crisp up.
Place the blanched beetroot stems with 50g of the pickle/preserved lemon brine in a food processor and blitz on full power.
Spread the room temperature hummus on one or more serving plates, and once the lamb is crispy, pour this and the fat over the top. Arrange the crispy cauliflower leaves in a pile on the side and drizzle the beetroot mixture over the whole dish. Sprinkle over some finely chopped carrot tops or herb stalks then dig in, scooping the crispy lamb hummus up with the crispy cauli leaves!
The Good Egg