Göran Svartengren is one of Sweden’s leading meat chefs and, inspired by a dish he created as part of our Twisted Tattoo launch in Sweden last year, we’ve adapted his recipe for you to try at home. It’s perfect shared with family and friends in the garden on a warm summer’s day. If you’d like to see highlights of our event just follow this link.
LAMB KEBAB IN PITTA WITH TOMATO SALSA
INGREDIENTS FOR THE LAMB
1 leg of lamb (around 2.5 kilos)
2tbsp dried thyme
1tbsp dried parsley
½tbsp chilli flakes
½tbsp coriander seeds
1tsp whole black pepper
200ml Highland Park TWISTED TATTOO 16 Year Old
Salt to taste
1. Mix all the spices together and grind until fine using a food processor or mortar and pestle.
2. Rub the meat gently with the ground spices, season with salt and fry for a few minutes to seal the meat all round.
3. Place in an oven dish, add the whisky and then enough water to come about halfway up the dish.
4. Roast in a very low oven (around 120C or lower) for between 3 and 5 hours, depending on the size of the leg and how low your oven temperature is. When the meat is ready, you should be able to insert a skewer easily and the juices will run clear.
5. Lift the meat out and allow it to cool.
6. Pour the left over cooking broth into a pan and bring to a brisk boil until reduced by around half. Put to one side to use in the Tomato Salsa*
INGREDIENTS FOR THE TOMATO SALSA
100gms red pepper
1 red onion
1 red chilli
3 garlic cloves
Salt to taste
1. Cut the tomatoes, red pepper, red onion and chilli pepper into small pieces, mix with a little rapeseed oil and roast in the oven at 200 degrees for about 25 minutes.
2. Reduce to a coarse texture in a food processor, then season with the salt, sherry vinegar and some of the reduced lamb broth to taste.
1. Slice the cooled meat thinly and fry quickly over a high heat.
2. Allow your guests to help themselves to warm pitta breads which they can fill with slices of lamb, topped off with the tomato salsa, any leftover lamb broth, some shredded cabbage and lots of fresh mint and coriander.