Street food has to be the most popular and most exciting trend in British food at the moment. Street food is typified by big, bold and gutsy flavours, it is easy to eat, and can be rapidly cooked and quickly served to a crowd.
Of course great food tasting food needs top quality ingredients, and in my mind the better the ingredients then the simpler the recipe can be – focus on the flavour of the premium ingredients – and by and large the rest will look after itself.
My lemon and garlic cannon of lamb is inspired by some great British street food I tried recently. It focuses on the lamb as an ingredient, and is very easy to cook, and feed a crowd with, as well as being elegant enough to serve at an after work supper party.
A cannon of lamb is one half of the loin, containing the meat from the eye. It is beautifully tender and can be quickly roasted, or marinaded and fried as I have done here.
- 2 small lean cannons of lamb
- 2 cloves garlic - finely grated
- zest 1 lemon - finely grated
- pepper and salt
- Handful Cavolo Nero - stalk removed and finely shredded
- 1/2 head Hipsi or other pale green cabbage - stalk removed and finely shredded
- 1 large carrot - peeled and grated
- 1 tbs olive oil
- Juice 1/2 lemon
- 25 g coriander - roughly chopped
- 1 red chilli - seeds removed and chopped
- Pepper and salt
- 1 tbs butter
- 1 tbs olive oil
- 2 tortilla wraps - each cut into 6 wedges
- Pepper and salt
Pat the cannons of lamb dry with a paper towel and rub the garlic and lemon zest into them well. Season. Wrap in cling film and pop into the fridge overnight to marinade.
When ready to cook allow the lamb to come to room temperature and fry over a high heat in a drizzle of olive oil for bout 10 minutes turning from time to time, until the outside is browned, but the middle still pink.
Allow to rest for a few minutes and then slice on a bed of the 'slaw with a few tortilla wrap puffs.
Garnish with coriander, red chilli slices and chilli sauce.
Place all the ingredients into a bowl, and then mix with your hands, really squeezing the dressing into the cabbage. Season to taste.
Melt the butter and olive oil and fry the wedges of wrap until puffed and golden. Season with sea salt and serve immediately.
If you like a chilli kick you can top the cannon of lamb with a dollop of my kebab shop chilli sauce and a drizzle of my kebab shop garlic sauce which pairs brilliantly with grilled meats. And for a sweet for round off the meal what could be more perfect than these West African puff puff from Bintu?
My lamb dish was inspired by a recent street food event with Quality Standard Lamb to showcase lamb and the variety of new cuts from seam butchery, which has always been popular in France, and is now increasingly popular in the UK. The meat is cut into its muscle groups, which gives a wider variety of smaller tender cuts of meat, which are ideal for speedy roasting or cooking for one or two.
Dishes on offer included a Moroccan lamb burger, spiced chops, 36 hour cooked lamb breast – served with artichoke puree and salsify, and a hay baked hogget with herbs and tomato salsa. All delicious, big on flavour, prepared ahead and then rapidly finished and served to a crowd.
As ingredients are expensive to avoid disappointment make sure you buy and serve lamb and beef which has been quality assured. The Quality Standard Mark in independent butchers and selected supermarkets was launched to help consumers identify quality meat at point of purchase, all meat sold under the scheme is chosen according to a strict selection process to ensure that it is consistently succulent and tender.
The mark also acts as a guarantee of provenance with the logo having either the Union Flag or the St George’s flag to show the meat comes from UK or English farm.
Recipe commissioned by AHDB Beef & Lamb, who run the Quality Standard Scheme. All opinions our own.
For more information visit Simply Beef and Lamb.