Spring lamb season is upon us at Depot and twice a week the chefs come in early to butcher the lambs into their primary cuts. We lovingly braise them in milk, olive oil and preserved lemon until meltingly tender, finally stuffing the meat into Yorkshire puddings with babaganoush and feta.
It is an intense and drawn out process but I tend to agree with the Mainland boys, “good things take time”. On lucky nights, some of the succulent meat will be left over and I’ve often caught the chefs eagerly slathering hummus on breads, along with unusual assortments of other ingredients, and topping with lamb. Inspired, I thought I would try my version and share it with you here; a great way to use leftover roast or braised lamb leg or shoulder.