By Jonathan Hatchman, Food Editor, @TLE_Food
Following our recent visit to The Golden Arrow restaurant within the Hotel Pullman London St. Pancras, executive chef Michael Penn has shared his recipe for the perfect Moroccan Lamb Salad. Follow the simple instructions below to make the tasty dish at home.
For the Spiced Lamb
Minced Lamb, 2 kg
Garlic, 1tsp, crushed
Ground Coriander, 1tbsp
Ground Cumin, 1tbsp
Free Range Eggs, 2
Salt, a pinch
For the Salad and Mint Sauce
Paratha Bread, 1 piece
Baby Gem Lettuce, 2 pieces
Julienne Cucumber, 30g
Julienne Tomato, 30g
Minted Raita, 40ml
Mix all the kebab ingredients together and form into three-inch cylinder shapes with your hands. Set-aside until ready to grill.
Heat a frying pan and place your Paratha Bread in the pan and cook until golden brown both sides.
Grill your Lamb kebabs until golden brown on all sides and cooked through.
Neatly place the Tomato, Cucumber and Salad on Paratha Bread.
Arrange kebabs on top of the Salad and serve with Mint and Cucumber Raita on the side.
The Golden Arrow can be found at Hotel Pullman London St. Pancras, 100 – 110 Euston Road, London NW1 2AJ.