Paul Turner said:Hello foodies! I wonder if you can help.
I am having a very chilled informal gathering of friends over on
Friday
(to watch Big Brother, dont tell anyone)... and I want to cook
something nice, but not really too formal and boring.
I remember once I saw a very early episode of the Naked Chef where
Jamie gets some friends round for lamb in pitta bread. does anyone
remember?
Even if you dont remember, I am thinking of cooking a leg of lamb
(first time ive ever done this, so any advice would be great) with
rosemary, thyme and garlic, and some oil, and then carving it
completely afterwards, and then letting everyone help themselves
stuffing the lamb into pittas with houmas and other dips and maybe
some
salad and garlic bread.
How does that sound?! any pointers/advice would br greatly
appreciated.
Many thanks,
Paul
I would urge you to consider merely basting the lamb in its own juices
rather than adding other spices and herbs. Lamb has such a distinctive
flavour that i hate to disguise or alter it though i will add a tiny bit
of salt and pepper.
A local pita place does this and serves their lamb sandwich with a
cucumber sauce, a tahini sauce is very good also. They stuff the pita
with a salad that includes pickles and pickled onions and then a bit of
lamb on top and served with sauces on the side.
Of course the pita place has one of those electric, upright, or
vertical, revolving spits for "gyros" and i see them dip a paint brush
into the collection of juices at the bottom of the spit to baste the
lamb with, which is slow cooked for several hours if not all day. I
have successfully duplicated this in my own standard range gas oven at
home using a roasting rack for the leg of lamb.
---
Joseph Littleshoes
