Spring Lamb Skewers With Lightly Pickled Allotment Salad Food

LAMB SKEWER PITAS

Steps:

• Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
• Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
• Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
• To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
• In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

SAVORY LAMB SLIDERS

Steps:

• Form the lamb sliders: In a large bowl, add the lamb, shallots, mint, parsley, salt, pepper, cumin, paprika and garlic. Gently combine, making sure not to overmix. Divide the mixture into 9 equal portions. Using a ring mold about 3 inches in diameter, press each portion into the mold to form a slider, or just form the patties with your hands. Transfer the patties to a baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate the patties for about 30 minutes.
• Make the tzatziki: In a medium bowl, combine the yogurt, cucumber, dill, mint, lemon juice, salt and pepper. Refrigerate until serving time.
• Cook the lamb sliders: Heat a grill pan or grill to high heat and cook the slider patties, 2 to 3 minutes. Flip the patties, then sprinkle with salt and pepper and continue to grill until cooked through (130 to 135 degrees F), another 2 to 3 minutes.
• To serve: Top the bun bottoms with lettuce, tzatziki and feta. Top the bun tops with the tzatziki and Pickled Onions. Place the slider patties on the bun bottoms. Place the tops of the buns on the sliders and serve.
• Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.

LAMB SKEWERS ON THE GRILL

Steps:

• Strip the rosemary leaves from the sticks, leaving a few on each tip. Smash the leaves, using a mortar and pestle, with the garlic, some sea salt and 3 tbsp olive oil to make a paste.
• Make up skewers using the rosemary sticks. Thread one piece of folded pancetta onto each stick, then one sage leaf and one piece of lamb. Repeat so there are four pieces of lamb on each skewer (or 2-3 pieces if your skewers are shorter) and end with pancetta and sage. Spread the rosemary and garlic paste over the lamb and leave to marinate for at least 30 minutes. You can prepare up to this stage the day before and keep covered in the fridge.
• Grill the lamb over a medium heat on the barbecue for 10-15 minutes for medium/rare meat. Toast the slices of bread during the last few minutes and then lightly rub both sides with the whole garlic clove and drizzle with a little olive oil. Squeeze lemon juice over the lamb just before serving.