Slow Roasted Forequater Lamb for Kebabs
Kebabs are considered a type of fast food but that’s only if you want to eat shit and almost die as http://foodisthebestshitever.wordpress.com/2013/03/25/the-late-night-lamb-sandwich-consumed-one-afternoon-at-bay-kebabs/ found out after a ‘fast food’ kebab. After this post I was supposed to make kebabs for dinner that night – but I didn’t – so I made them today. This will definitely not satisfy the people who are busting for a kebab at 2am after a night on the piss but those people are probably not reading this anyway…so who cares right?
The ONLY way to make a kebab, and by that I really do mean THE ONLY WAY to make a kebab is to slow roast the lamb with whatever herbs and spices you like – 5 to 6 hours should just about do it. There is nothing fast about this food apart from when it’s done and you’re stuffing it in your gob! The other thing to remember is to make your own dressing – be it a yoghurt or tahini based thing – just make it yourself with the best ingredients you can afford. I’m being serious here, don’t buy crap, don’t support shitty supermarket brands – get the fuck out there and buy decent produce/ingredients from decent places – it really isn’t that much more expensive and your food will taste fucking sensational!
What’s with the swearing? Not really sure. I think it’s a combination of being totally relaxed now that I’m on holidays and don’t have to be a teacher and being a little more than fed up with crappy produce being sold to hard working people who deserve better – but then again the more of you who support these fucked up supermarkets the more shit we will be sold – SO STOP DOING IT!!!
I can’t even look at store bought tzatziki (never ever touch this crap) and while we’re on the subject – there’s no such thing as ‘low fat tzatziki’ or ‘skinny tzatziki’ – are you friggin’ kidding me!…eat it the way it was supposed to be eaten – full fat Greek yogurt – it’s actually good for you!
On with the show people. Here’s what I did:
Slow Roasted Forequater Lamb
- 2 forequarter lamb racks
- 2 large garlic cloves
- 1 handful each of fresh oregano and rosemary
- 1 teaspoon of salt
- 1 teaspoon of crushed peppercorns
- Juice of 1/2 a lemon and zest
- good slug of olive oil
Take all the herbs and spices and pound them into a paste with a mortar and pestle. Add lemon juice, zest and olive oil and mix to combine. Add additional salt to taste.
Cover the lamb in the marinade and place in the fridge for a few hours. Remove the lamb from the fridge and preheat the oven to 150C for half an hour.
Slathering the meat
Cover the lamb in foil. Place lamb on a tray, reduce oven to 120C and cook slowly for around 5 hours . Have a nap – I did!
Remove the lamb and rest for approx 15 mins (the lamb, not you…you already rested while the lamb was cooking remember)
Succulent and full of awesomeness!
4 cups flour
1 teaspoon salt
¼ cup olive oil
Combine the flour and salt in a bowl. Heat the butter and milk in a jug until the butter is just melted. Make a well in the centre of the flour and pour the milk and butter in, gradually bringing the flour in from the sides. When the flour is all incorporated, you should have a soft dough. Knead the dough for at least 5 minutes on a floured surface, until is stretchy. If the dough is too sticky, add a little more flour.
Wrap the dough in Glad wrap and allow to rest at room temperature for half an hour or so. Divide the dough into 8 piece and roll out on a floured surface as thinly as you can.
Heat a generous amount of olive oil in a frypan over medium high heat. When the oil is hot, place one piece of flatbread in the base. It will immediately start to bubble up. When the edges are starting to look golden and the bread is becoming less floury looking around the edges, flip the bread over. Cook for a further 40 seconds to a minute and remove to a piece of paper towel.
Make your own flat bread – they’re really simple and delish
- 3 – 4 tbsp. olive oil
- 1 tbsp. vinegar
- 4 cloves garlic, finely chopped
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 cup greek yogurt, strained
- 2 – 4 lebanese cucumbers ( I peel the skin off then use the peeler and continue peeling the cucumber until I get to the seeds – you end up with long ribbons of peeled cucumber then I chop the ribbons into smaller pieces and squeeze the life outta them)
Scoop yoghurt into a large bowl and add salt, pepper, vinegar and chopped garlic. Mix slowly to combine.
Beautiful cucumber ribbons
Loads of garlic – never skimp on the garlic!
Add the strained and chopped cucumber and mix once again. Slowly drizzle in olive oil, stopping and mixing slowly then adding more olive oil and mixing once again.
Once combined scoop into a serving bowl and drizzle olive oil over the top. Chill for a couple of hours before serving.
Finished product with a drizzle of olive oil.
Serve your mouth watering sliced up slow cooked lamb on your home made flat bread with a tomato/onion salad topped with tzatziki and never again complain about shitty take away kebabs.
Salty and tangy tomato and onion salad.
Eat it in your face and die happy!