Ingredients:
Leftover Whole Leg of Fresh British Lamb
100ml Brooklea natural yogurt
1 small Farm Fresh garlic clove
crushed Fresh mint, finely chopped
Stonemill salt and Stonemill pepper
Squeeze of Nature’s Fruit lemon Leaf Merchant baby salad leaves with shredded The Salad Box beetroot
Drizzle of Solesta olive oil
1 Zest easy peeler funsize peeled and chopped
100g Let’s East pomegranate seeds
The Foodie Market pistachio nuts
1/2 teaspoon of Stonemill cinnamon
Method:
1. Halve the buns and pop them into a warm oven for about ten minutes or until warm and starting to toast
2. Warm pre-cooked roast lamb and cinnamon in olive oil. Remove from the pan and keep warm
3. Toast pistachio nuts in the pan
4. Put the yogurt, lemon juice, crushed garlic, salt and pepper and chopped fresh mint into a bowl. Mix well and put in the fridge until you are ready to use
5. Put the salad leaves, with beetroot, into a bowl and drizzle over olive oil and lemon juice
6. Put the base of the warmed hot cross bun onto a plate or board, pile on the warmed roast lamb, followed by a spoonful of the yogurt and mint sauce, then top with pomegranate seeds, chopped mint and a handful of dressed salad leaves. Put the on the top bun, add more salad on the side, the chopped clementine and sprinkle with the pistachio nuts. Enjoy immediately!
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