Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon

  • Barry Gauld
Recipe by Barry Gauld


130g Pinhead Oatmeal, rinsed (soaked overnight & drained)
300 ml Lamb Stock
2 tsp Turmeric
2 ½ teaspRas-El Hanout
3-4 Blanched Cabbage Leaves (stalks removed)
1 ½ teasp Diced Apricots (optional)
Pinch salt
Sea Salt
2 Large Shallots diced
2 tblsp Natural Yoghurt
200g Lamb Loin (trimmed)

Bon Bon
100g Lamb Mince
1 x Large Shallot (diced)
1 x Small Clove Garlic (crushed)
Salt & Pepper
10g Oatmeal, 10g Sesame Seeds & 10g Poppy Seeds mixed together
1 x Egg beaten with a little milk

Mint Tea (Optional)
250 ml  Mineral Water
1 teasp Tea Leaves
10-12 Mint Leaves (ripped)
3 Sprigs Mint



  1. Bring the lamb stock to the simmer, add the turmeric, ras-el-hanout, shallots, apricots if using and a pinch of salt. Simmer for 1-2 minutes
  2. Add the soaked and rinsed oatmeal and stir. Keep stirring frequently

Lamb Bon Bon

  1. Mix the lamb mince, shallot, & garlic together. Season with salt & pepper
  2. Roll into small balls approximately the diameter of a 10p piece. Chill for 10 minutes.
  3. Roll the lamb balls into the flour, egg mix then oatmeal mix. Shake gently to remove any excess. Repeat the egg and oatmeal if necessary. Chill for 10 minutes.
  4. Bring a small pan of oil, approximately 2cm deep to 180°C (test with a small piece of bread, it should be crisp and golden)
  5. Drop the bon bon into the oil for approximately 5-7 minutes until crisp. Remove and drain on kitchen paper, keep warm.

Lamb Loin

  1. Lay the cabbage leaves flat under a tea towel and roll with a rolling pin to break the veins of the leaf.
  2. Lay the flattened leaves on cling film, overlapping each one.
  3. Place the lamb loin across the cabbage and season with salt & pepper.
  4. Roll the loin tightly in the cabbage and cling film to create a sausage. Tie both ends securely and as tightly as possible.
  5. Cook in a large pan of simmering water for approximately 12-15 minutes. Remove and rest for 2 minutes

Mint Tea

  1. Place ripped mint leaves & tea leaves in a warmed pot
  2. Boil the mineral water and pour into tea pot. Leave to infuse for 2 minutes
  3. Place a mint leaf in each cup
  4. Pour the mint tea into each cup using a tea strainer.

Plating the dish

  1. Taste and season the porridge. Divide equally between three warmed plates
  2. Remove the cling film from the lamb loin and carve into 6 equal pieces. Season with a little sea salt, place 2 pieces of lamb on top of each porridge.
  3. Place the warm bon bon on top
  4. Drizzle with natural yoghurt
  5. Pour 3 small cups of mint tea.

Eat and enjoy.