Foodie Friday #7 – Lamb & Slaw

Hit the play button below to see how Nick and David make BBQ lamb and slaw! The full recipe is just here.

Nick says…

It's Foodie Friday! I have a real passion for food, and having owned quite a few restaurants over the years I've picked up some great cooking tips.

Over the next few weeks we'll be giving you some quick and easy ways to make the food you cook every day at home even tastier.

Have a go and let me know how you get on!

David Moore

David Moore has been a prominent figure in the food industry since starting his career at The Box Tree, Ilkley over 30 years ago. He followed The Box Tree with a 6 year stint at Le Manoir aux Quat Saison in Oxford with Raymond Blanc, before founding Pied à Terre in 1991. L’Autre Pied followed in 2007 and a pop-up, Pieds Nus, in 2013.

For the slaw...

Ingredients

• 1/4 white cabbage thinly sliced
• 1/4 red cabbage thinly sliced
• 1 large red onion thinly sliced
• Sprinkle of fennel seeds
• 1 lemon (grate in zest, then juice it)
• 1 lemon zest and juice
• Apple cider vinegar
• Splash of Mirin rice vinegar
• Drizzle of olive oil

Method

• Mix together the sliced cabbages and red onion
• Sprinkle with fennel seeds and mix well
• Add the lemon juice and zest
• Add a small splash of vinegar and Mirin and mix well
• Taste – you may need more lemon, Mirin or vinegar
• Finish with olive oil, salt and pepper to taste

For garnish – grated carrot and sliced radishes work well, and so do chopped chives and parsley!

For the BBQ Lamb...

Ingredients

• 1 boned and butterflied lamb leg
• 2 lemons (zested and juiced over the lamb)
• Glug of olive oil
• 4 cloves garlic crushed
• 4 bay leaves
• Rosemary and thyme

Method

• Lay the lamb skinside down on tray
• Rub the lamb with the lemon zest, garlic and herbs
• Pour the lemon juice over the meat
• Wrap with cling film
• Refrigerate for 24 hours, turning once
• Light BBQ and place lamb fleshside down
• Cook for 8-10 minutes on each side
• Remove the garnish and enjoy!

Yum!

• Foodie Friday