I am delighted to be back supporting the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Local lamb is grass-fed and raised outdoors, and sheep farming supports the local economy and communities across Europe.
450g lamb mince
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon garlic powder
1 onion, diced
for the garlic and chive mayo
4 tablespoons mayonnaise
½ teaspoon of garlic powder
or 2 cloves of garlic, finely chopped
for the pickled red cabbage
quarter a large head of red cabbage sliced thinly
300ml of white wine vinegar
2tbsps of honey
4 pitta breads/naan breads
sweet chilli sauce
1 head of little gem lettuce, sliced
Preheat the oven to 180ºC/350ºF/gas mark 4.
- Place the lamb mince in a large bowl and add the cumin, ground coriander, garlic
powder, breadcrumbs and diced onion.
- Mix all of this with clean hands until well combined. Line an empty bread tin with
heatproof cling film. Pack the mince mixture into this, squashing it in. Place the tin in a
deep baking tray filled with water, then put it in the oven to bake for 15–20 minutes.
- Once the meat is cooked, remove it from the tin (it should hold its shape). Slice off
pieces of the meat for your kebab. Heat some oil in a frying pan and place the slices of
meat into it to colour and get crispy.
- Make the mayo by combining all the ingredients in a bowl and mixing well and the pickle
red cabbage by scrunching all the ingredients together with your hands.
- To make up your kebab, place some of the lamb into a pitta bread and then build it like
a burger with sweet chilli sauce, some red cabbage and lettuce, fresh herbs and a dollop
of garlic and chive mayo. Find yourself a corner and tuck in. You can also serve this in
naan bread by folding over the naan like a taco to hold in the filling.