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Recipe: Garlic & lemon cannon of lamb with winter slaw - street food style
Inspired by modern British street food this garlic and lemon lamb dish is easy to prepare ahead of time and will quickly feed a crowd. Served with puffed tortilla wrap and a British winter slaw
Servings: 4
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
For the Lamb:
- 2 small lean cannons of lamb
- 2 cloves garlic - finely grated
- zest 1 lemon - finely grated
- pepper and salt
For the 'Slaw
- 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
For the Puffed Tortilla Chips
- 1 tbs butter
- 1 tbs olive oil
- 2 tortilla wraps - each cut into 6 wedges
- Pepper and salt
For the Lamb
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.
For the Puffed Tortilla Chips
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.