Growing up I held donner kebab is the lowest of regards, writing it off as the worst quality meat and something I’d never eat. Indeed right though university I managed to avoid it, right up until a couple of years ago when I had a bite or two on top of a pizza (there’s another story) in Middlebough.
A few months ago my friend Jim sent me a bottle from his latest venture North Pennine Birch Syrup and other then a quick birch gin martini (excellent) I’d not got round to having a play with it, until I was walking home tonight and had a craving for char sui pork.
I love a bit of quick grilled lamb and a marinade and glaze never goes too far wrong. Despite lamb being sweet I think it benefits from a slightly sweetened glazed, however if you grill lamb hot and fast (as it benefits from) sugars in the glaze burn, so I decided to try adding it at the very end of cooking.
In this week’s rather excellent Our Man Inside our man Documentally mentioned hit last meal would include Iraqi Lamb and Eggplant Stew which sounded like a great use for some lamb neck steaks that were in our meatbox this month.
Nothing complicated here, just some lamb chops grilled fast are hard, grazed and served with a flavoured couscous. I thought I had a pot of ras el hanout around somewhere but when I couldn’t find it I improvised and loved the result
I’m just back from driving round The North Coat 500 whih was tremendous fun. Knowing I was camping for a few days I wanted to take some food with me but everything I read in “quick ccampfire meal” type blog posts involved boiling huge amounts of water.
Another chunk of lamb, spiced, blackened and then left to rest. This was a leg of lamb I boned out and flattened. The grape chutney was a use up of some past their best grapes, I’ve been rather facinated with “fresh pickles” of ate.