Saturday’s slow roast Leg of Lamb kept on giving today with its third offering. This time as part of a mezze from Ottlenghi’s Plenty cookbook.
Yesterday we had Lamb Ragu with pasta. It really wasn’t worth the picture or talking about as I just boiled up some pasta and added a good amount of lamb and the red wine sauce left over from Saturday’s epic dinner.
Two types of lamb featured today; the Leg meat (simply reheated in the oven) and the spicy minced lamb (left over from the Minced Stuffed Aubergine dish we made last week). I have the say the lamb leg was just as tender and juicy as it was when it was first cooked.
Accompanying the leftovers were Fried tomatoes and Garlic from Ottolenghi’s Jerusalem cookbook. Very little to this really; I just pricked some fancy Natoora tomatoes and all the available parsley stalks and fried them for a minute or so with olive oil and sea salt. After taking them off the heat I added some more parsley, a couple of red chillis and some grated garlic. And that was that. 10 minutes to make this max!
The salad (in the centre of the picture) we’ve had before. Also from Jerusalem it’s called Baby Spinach with dates and almonds. I love it. It conforms for Ottolenghi’s preferred ‘all salads need nuts and fruit’ rule. It’s another really easy dish which you can adapt to whatever you’ve got. I’ve made it with apricots before, added sultanas, and even dried cherries. Any nuts will do too; I’ve made it with hazelnuts and walnuts before. Chopped apple also works well.
Here some dates and some red onion are pickled for a short while in white wine vinegar and a little salt. You really don’t need those expensive Medjool dates; just get the cheap and cheerful ones and quarter them lengthways. Once they’ve been pickling they’ll soften up nicely.
While that’s pickling melt some butter and oil in a pan and tear in a couple of pitta bread (or even some regular bread that isn’t as fresh as it could be) and some chopped skin on almonds. Keep it moving in a hot pan until it gets golden and crunchy then take it off the heat and add some sumac, chilli flakes and salt. I added some more of my friend Becca’s Preserved lemon salt as it gives everything extra punch!
After letting it cool a bit – you don’t want to wilt the spinach – throw this bread mixture on top of the spinach and then the red onion and dates. Finish it off with a squeeze of lemon and a drizzle of olive oil.
I think this is one of the best salads I’ve ever made – and it goes with just about anything.
Finally I made a quick tzatsiki by grating half a cucumber into some yoghurt and stirring in some chopped mint and a bit of sea salt.
We loved this dinner. Freya said it was the best meal to come from the Leg of Lamb; and as you can see there was way too much for 2 people to eat. Six pitta breads went into this dinner! 2 in the salad and two that we stuffed with the mezze.
We will inevitably be having it all again tomorrow for lunch, meaning we’ll have gotten 8 meals out of one leg of lamb. Now that’s resourcefulness for you!