Paul Watts (on the right) is our Sous Chef here at The Regent and has been with us for just over 8 months now. Before coming to The Lake District Paul attended catering school at Southfields College in Leicester, and worked for three years as a Sous Chef in Denmark. Here he shares with us a simple recipe for using your left over lamb...
'If you need ideas for using up your leftover lamb then this recipe is a quick and simple way of creating a tasty dish which is perfect for a light lunch or supper snack. I discovered this recipe when I worked in Denmark and prepare this dish all the time at home.
First slice the cooked lamb and place on to a grease proof tray, add a little water and sprinkle with rosemary, thyme, mint and season to taste. Cover with foil and bake for 10 mins on low heat until all the flavours combine.
In the mean time combine some yogurt, cucumber, mint and garlic into a thick sauce. This is called Tzatziki and is a perfect accompaniment to the delicate flavoured lamb.
Warm some pitta bread and then serve the lamb straight from the oven with the Tzatziki and some redcurrant jelly. I like to serve this dish with some cajun spiced potato wedges too! '
What Veg is in season?
'I always like to know what Vegetables are in season - the time of year makes a huge difference to the price of your vegetables and they always taste better! This month you should try':
- Chantenay Carrots
- Savoy Cabbage