{"id":1215,"date":"2011-12-05T10:17:31","date_gmt":"2011-12-05T10:17:31","guid":{"rendered":"http:\/\/www.goldenspurtle.com\/?p=1215"},"modified":"2018-07-12T16:21:25","modified_gmt":"2018-07-12T15:21:25","slug":"middle-eastern-porridge-poached-lamb-loin-crispy-lamb-bon-bon","status":"publish","type":"post","link":"https:\/\/www.goldenspurtle.com\/recipes\/middle-eastern-porridge-poached-lamb-loin-crispy-lamb-bon-bon\/","title":{"rendered":"Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon"},"content":{"rendered":"
Recipe by Barry Gauld<\/strong><\/div>\n

Ingredients<\/span><\/strong><\/p>\n

Porridge<\/strong>
\n130g Pinhead Oatmeal, rinsed (soaked overnight & drained)
\n300 ml Lamb Stock
\n2 tsp Turmeric
\n2 \u00bd teaspRas-El Hanout
\n3-4 Blanched Cabbage Leaves (stalks removed)
\n1 \u00bd teasp Diced Apricots (optional)
\nPinch salt
\nSea Salt
\n2 Large Shallots diced
\n2 tblsp Natural Yoghurt
\n200g Lamb Loin (trimmed)<\/p>\n

Bon Bon<\/strong>
\n100g Lamb Mince
\n1 x Large Shallot (diced)
\n1 x Small Clove Garlic (crushed)
\nSalt & Pepper
\n10g Oatmeal, 10g Sesame Seeds & 10g Poppy Seeds mixed together
\n1 x Egg beaten with a little milk
\nFlour<\/p>\n

Mint Tea (Optional)<\/strong>
\n250 ml\u00a0 Mineral Water
\n1 teasp Tea Leaves
\n10-12 Mint Leaves (ripped)
\n3 Sprigs Mint<\/p>\n

Method<\/strong> <\/span><\/p>\n

Porridge<\/strong><\/p>\n

    \n
  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<\/li>\n
  2. Add the soaked and rinsed oatmeal and stir. Keep stirring frequently<\/li>\n<\/ol>\n

    Lamb Bon Bon<\/strong><\/p>\n

      \n
    1. Mix the lamb mince, shallot, & garlic together. Season with salt & pepper<\/li>\n
    2. Roll into small balls approximately the diameter of a 10p piece. Chill for 10 minutes.<\/li>\n
    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.<\/li>\n
    4. Bring a small pan of oil, approximately 2cm deep to 180\u00b0C (test with a small piece of bread, it should be crisp and golden)<\/li>\n
    5. Drop the bon bon into the oil for approximately 5-7 minutes until crisp. Remove and drain on kitchen paper, keep warm.<\/li>\n<\/ol>\n


      \nLamb Loin<\/strong><\/p>\n

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


        \nMint Tea<\/strong><\/p>\n

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


          \nPlating the dish<\/strong><\/p>\n

            \n
          1. Taste and season the porridge. Divide equally between three warmed plates<\/li>\n
          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.<\/li>\n
          3. Place the warm bon bon on top<\/li>\n
          4. Drizzle with natural yoghurt<\/li>\n
          5. Pour 3 small cups of mint tea.<\/li>\n<\/ol>\n

            Eat and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"

            Recipe by Barry Gauld Ingredients Porridge 130g Pinhead Oatmeal, rinsed (soaked overnight & drained) 300 ml Lamb Stock 2 tsp Turmeric 2 \u00bd teaspRas-El Hanout 3-4 Blanched Cabbage Leaves (stalks removed) 1 \u00bd teasp Diced Apricots (optional) Pinch salt Sea Salt 2 Large Shallots diced 2 tblsp Natural Yoghurt 200g Lamb Loin (trimmed) Bon Bon […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[197],"tags":[],"yoast_head":"\nMiddle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon - Golden Spurtle\u00ae<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.goldenspurtle.com\/recipes\/middle-eastern-porridge-poached-lamb-loin-crispy-lamb-bon-bon\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon - Golden Spurtle\u00ae\" \/>\n<meta property=\"og:description\" content=\"Recipe by Barry Gauld Ingredients Porridge 130g Pinhead Oatmeal, rinsed (soaked overnight & drained) 300 ml Lamb Stock 2 tsp Turmeric 2 \u00bd teaspRas-El Hanout 3-4 Blanched Cabbage Leaves (stalks removed) 1 \u00bd teasp Diced Apricots (optional) Pinch salt Sea Salt 2 Large Shallots diced 2 tblsp Natural Yoghurt 200g Lamb Loin (trimmed) Bon Bon […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.goldenspurtle.com\/recipes\/middle-eastern-porridge-poached-lamb-loin-crispy-lamb-bon-bon\/\" \/>\n<meta property=\"og:site_name\" content=\"Golden Spurtle\u00ae\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/GoldenSpurtle\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-05T10:17:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-12T15:21:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.goldenspurtle.com\/wp-content\/uploads\/2018\/07\/open-graph.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@golden_spurtle\" \/>\n<meta name=\"twitter:site\" content=\"@golden_spurtle\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"Golden Spurtle\">\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\">\n\t<meta name=\"twitter:data2\" content=\"2 minutes\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.goldenspurtle.com\/#website\",\"url\":\"https:\/\/www.goldenspurtle.com\/\",\"name\":\"Golden Spurtle\\u00ae\",\"description\":\"World Porridge Making Championship\\u00ae\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.goldenspurtle.com\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.goldenspurtle.com\/recipes\/middle-eastern-porridge-poached-lamb-loin-crispy-lamb-bon-bon\/#webpage\",\"url\":\"https:\/\/www.goldenspurtle.com\/recipes\/middle-eastern-porridge-poached-lamb-loin-crispy-lamb-bon-bon\/\",\"name\":\"Middle Eastern Porridge with Poached Lamb Loin & Crispy Lamb Bon Bon - 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