INGREDIENTS

• 250g of lamb mince
• 1 onion, sliced
• A pinch of sugar
• 1 tsp of malt vinegar
• Cumin seeds
• 1 fresh green chilli
• Coriander seeds
• Smoked paprika
• 100ml of garlic mayo
• 2 unripe tomatoes, sliced 
• Two large pitta
• Sliced cabbage salad from the supermarket

EQUIPMENT

• Baking tray
• Greaseproof paper or foil

METHOD

• Pre-heat the oven to 200ºC.
• Soak half the sliced onions in water to make them softer. After a few minutes drain them, mix them with a pinch of sugar and vinegar and reserve.
• Mix the mince with the remaining onion, cumin seeds, coriander and paprika. Season, add a little olive oil and shape into kofta (sausage-like) shapes.
• Lay on a baking tray on some greaseproof paper or foil and cook for 12 -15 minutes. 
• Warm the pittas in the oven or in the toaster on the frozen setting for a few seconds and open them up carefully.
• Add plenty of the mayo, the cabbage salad, the tomatoes and the soaked onions. (If you can’t find garlic mayo, simply grate two cloves of raw garlic into 200ml mayo, add the juice of a lemon and mix.)
• Add the cooked kofta and some fresh green chillies, sliced.

LAMB RACK

Best For: Date night

This will produce eight cutlets, some super potatoes and buttered spinach – inside an hour and all very delicious and impressive.

Serves 2

INGREDIENTS

• 1 rack of lamb, ‘French trimmed’ (the bones will have been cleaned)
• 2 medium potatoes, peeled & sliced
• 1 onion, sliced
• 200ml of chicken stock or cube
• Fresh thyme, picked (run your fingers up the stalk, pulling off the little fragrant leaves)
• 1 bag of spinach
• Garlic, fresh 
• Nutmeg, whole or pre-grated

EQUIPMENT

• Ovenproof dish
• Frying pan (with a lid, otherwise use foil)

METHOD

• Pre-heat the oven to 180ºC.
• On an ovenproof dish about the size of the lamb rack, place one layer of sliced potatoes, so they are overlapping slightly to cover the whole bottom of the dish. Scatter over the onions, together with a little stock, and a little salt and pepper. Repeat this layering until you have about 3cm of potato, stock and onions.
• Add a knob of butter and the thyme on top. Place in the oven for 30 minutes.
• Meanwhile, season and brown the rack of lamb in the frying pan, in a little olive oil on both sides. Then place into the oven on top of the potatoes. Cook for another 20 minutes.
• While the lamb cooks, prepare the spinach. Use a large frying pan with a lid. Add a knob of butter, the garlic clove, a few gratings of whole of nutmeg or half a teaspoon of ready grated, salt and pepper, and a splash of water. Bring this to the boil. Add the spinach and cover. It will be cooked in just two minutes!
• Remove the lamb from the oven. Allow it to rest for 10 minutes. Cut between each bone.

QUICK LAMB-NECK BIRYANI

Best For: Weekends or dinner parties

As this is a large format sharing dish it delivers a show stopping moment when placed in the middle of the table for a group to share. A hearty convivial dish that its perfect for a party. 

Serves 4 

INGREDIENTS

• 4 lamb necks
• 200g of basmati rice
• Pilau spice (I use a brand called Bart Blends from Waitrose)
• 1 onion, chopped
• 1 carrot, chopped
• 1 tin of coconut milk
• 1 bunch of coriander, chopped
• 1 stock cube
• A few sprigs of mint 
• 100g of cashew nuts, toasted
• 1 green chilli
• 100g of frozen peas

EQUIPMENT

• Frying pan
• Ovenproof dish with a lid (or use foil)

METHOD

• Pre-heat the oven to 180ºC.
• Cut the necks into four pieces and add to a bowl. Add the chopped carrot and onion, and a large spoon of the spice mix. You can keep this in the fridge for a day or crack on and cook it.
• To toast the cashew nuts, place them in a dry frying pan on a medium heat. Watch them carefully as they burn easily. Once nicely toasted, remove from the pan.
• Heat a large ovenproof dish over a medium heat. Add olive oil and the lamb necks and vegetables. Lightly brown this.
• Add the rice, salt and pepper, the chilli and the peas. Mix well.
• Add 100ml water with the stock cube dissolved in it. Cover with a lid and place in the oven for 40 minutes.
• Remove and allow to cool. Serve with a spoon of yoghurt, the chopped coriander and mint, and the toasted cashew nuts on top.

Check out Adam's restaurant Trinity here