This is less about the specific recipe than remembering that lettuce is a great way to pick things up
I roasted some lamb to go with some Gigantes Plaki and we didn’t get through the lamb, so I wanted to do something nice with it. The problem is that I roast (leg of) lamb butterflied for about 30 minutes. It is beautiful and tender and the last thing it needs is more cooking.
Most leftover lamb recipes are pretty uninspiring (curries, hotpots and ragus) and, as I said, I didn’t want to re-cook it. I sat thinking about what I could do with it and was just thinking about how it is served in different countries. I thought about Mongolian lamb, but I had a idea that I wanted to use pomegranate molasses which I’d bought in the same Greek Deli as the Gigantes.
So, do this specific thing if you want to, but this is just to say that using lettuce in the same way as you would for Mongolian Lamb – as a wrapper with some nice sauce and fillings – is nicer and more refreshing than using tortillas or pancakes.
Method
Slice or chop the leftover meat so it will fit in the wraps.
Slice the cucumber and spring onions as you would for Aromatic Crispy Duck.
heat a little oil in a pan and add fennel and cumin seeds. Cook for 30 seconds then add the garlic and grated ginger and cook for 30 seconds more.
Pour in the stock and add the sliced ginger and pomegranate molasses to taste
Thicken with cornflour and cook for 5 minutes (to cook the flour) and then take it off the heat.
fr each wrap (do them as you go along, not in one go), take a lettuce leaf, spread the sauce along its length, add the lamb and vegetables and sprinkle with fresh coriander.
That’s it!