MINI LAMB BITES, a la the Souk: lower-fat, easy, make ahead

Unusual Christmas starter: tender succulent slices of lamb with tahini-mint dressing...

Mini Lamb Bites: unusual flavours for Christmas but festive all the same
'10/10! Very tender; very tasty dressing.' 

But they are so tasty they'll be popular for years to come.

67goingon50's new recipe is suitable for a range of cuts of lamb and you don't need a great deal of meat.  67 chose economy filet of lamb shoulder but if pockets are deep, lamb steaks require less marinading time.  For a special treat, lamb cutlets will please and are a luxurious easy-to-eat treat.  

Filet of lamb shoulder, if not treated carefully, can be tough or fatty but the marinade tenderises the meat and 'wet' roasting releases much of the fat without  drying out meat juices.  

Cost: £3.50 for shoulder filet (2020)

Makes: 2-3 sit-down plates or a small buffet (Recipe multiplies easily)

 Ingred:

250gm/8.8oz lean lamb shoulder filet 

  

Marinade 

2 tbsp brandy/wine/grape juice

zest of half a lime (or lemon  

2 tbsp lime juice +zest of a lime (or lemon)

          1/2-1 tsp sugar (opt)

2-3 tablespoons Middle Eastern Spice Mix or Za'atar

1/2 rounded tbsp Dijon or other mild mustard 

Tahini Dressing:

Mini-platter of canapés
for a small household

   50gm/1.7oz thick 0-fat yoghurt

   1 generous tbsp mayonnaise
   1/2 tsp lemon juice or white wine vinegar
   1 small clove garlic, finely grated
   1/2 tbsp chopped fresh mint or 1/2 tsp dried  
   pepper & salt
   1/2 tbsp good tahini
   1/2 tsp toasted sesame seeds (opt)
   

Method: 

1. Mix brandy, lime juice & zest, sugar if using, mustard and MidEast Spice Mix in  a bowl.  Pour half into freezer bag large enough for the meat, cover and refrigerate the rest. Add the whole strip of lamb filet to the bag; massage gently, refrigerate 4 hours or preferably overnight, turning the meat bag at least once.
2. Mix Tahini Mint Dressing; refrigerate
3. Preheat oven to 180C/350F
4. OVEN: Place a container of water in the bottom of the oven to stop the meat drying out.  Place meat on a rack in a roasting pan. Bake 30-40 mins, basting frequently with leftover marinade, turning halfway.   Lamb when cooked is slightly pink inside - it will continue cooking as it cools.   
5. GRILL: according to manufacturer's cooking times.  
6. Remove from oven, wrap in foil, allow to cool a little.  Slice thinly; brush with leftover marinade.  Serve as part of a buffet OR  plated main course
7. BUFFET: skewer on cocktail sticks; arrange on a platter; drizzle with Tahini Mint Dressing 
8. FIRST COURSE: arrange slices of lamb prettily on the plate with a dollop of Tahini Mint Dressing on the side

Comments:

'Very tender; very well cooked and the dressing was very tasty. 10/10!' 67's handyman

Tips:

• the dressing is deliberately  thick to stop it sliding off the meat onto a tie or bosom

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This recipes has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.