Lamb’s rather cheap in the shops at the moment, so yesterday I bought a leg of lamb, then butterflied & marinated it before cooking it on the barbie until medium rare. This time round the marinade was a paste of garlic (lots of it) & parsley, ground down in a mortar with rock salt & lemon zest & then thinned with the lemon juice, some soy sauce & (because I like the smell & taste) a little sesame oil. Our friends Annette & David came to help eat lovely tender slices of still-pink lamb, which I served with a waldorf salad (sans walnuts, because they don’t like Annette) and some rather good rosemary bread that I cooked on the grill plate.
However, because the two strapping young men who helped the last lamb leg disappear weren’t with us this time, there was quite a bit of meat left over. (Also, we were saving room for the strawberries – from our garden – & cream!) So, this is what I made for tonight’s dinner (it will serve 4 generously, & in fact the leftovers will be lunch tomorrow):
- Pre-heat the oven to 200 degrees C and put 4 sheets of ready-rolled flaky-puff pastry on the bench to defrost. At this point you could also put some par-boiled potatoes, cut into chunks, into the oven in a little oil to finish cooking.
- Cook down a couple of bunches of spinach (like the spuds, this came from our garden), squeeze dry, & chop coarsely.
- Slice the lamb, as thickly or thinly as you like & as the amount available permits.
- Spread about a tablespoon of sweet chilli sauce down the centre of each sheet of pastry & cover this with the spinach. Arrange slices of lamb on top of this & then fold the pasty over the top, remembering to seal the short ends of each packet.
- Place on a baking tray lined with baking paper (or use a silicon sheet – I swear by mine), & bake in the oven for 20-25 minutes until golden brown.
These are actually quite large & so I cut each packet into two before serving, so people could choose to suit their appetite. We ate them with the roasted spuds, a mix of new peas & sweet little baby broad beans, & fresh-picked, steamed broccoli, with a light cheese sauce. “Those were pretty special leftovers,”, said the husband 🙂