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.
|2||Courgettes, peeled into ribbons|
|1 Tbsp||Chardonnay, or white wine vinegar|
|1 Tbsp||Olive oil|
|1 bunch||Chives, finely chopped|
|1 tsp||Cumin seeds, toasted|
|1||Baguette, extra long (Main)|
|1 serving||Hummus, at room temperature, see recipe below*|
|1 serving||Lamb, braised or roasted (Main)|
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- In a bowl mix the courgette with the vinegar, olive oil, cumin seeds, chives and some sea salt and black pepper.
- Cut the baguette into 4 even-sized pieces and then halve each piece horizontally.
- Slather withKyle Street's One-can hummus recipeandtop with lamb, courgette and crumbled feta. Place on the top of the baguette.
- Place each baguette on to a square of double thickness foil that has been well buttered and fold up.
- Heat a large frying pan over medium heat and place each wrapped sandwich into it. Cook over medium heat for 3-4 minutes on each side.
Kyle Street, executive chef at Depot Eatery & Oyster Bar and Federal Delicatessen, is an avid lover of street food. He takes a playful approach to cooking — for him it is all about provenance, big flavours and, most importantly, respecting his ingredients. Find more of Kyle's recipeshere.