Cornish Lamb Adana Recipe

Prepare meat mixture

Place the finely minced Cornish lamb shoulder and lamb fat in a large bowl. Add the roasted red pepper, grated onion, minced garlic, smoked paprika, ground cumin, Aleppo/crushed red pepper, chopped parsley, chopped mint, lemon zest, 1.5 tsp salt and 1/2 tsp black pepper. Drizzle 1 tablespoon olive oil over the mix. Using your hands, knead the mixture for 3–5 minutes until it becomes sticky and cohesive. Cover and refrigerate for 30 minutes to let flavors marry.

Form onto skewers

If using flat metal skewers or wooden skewers soaked in water, divide the meat into 8 equal portions (for 4 servings, 2 skewers each) and press each portion onto skewers in a long narrow Adana style shape about 15–18 cm long and 2–3 cm thick. Smooth surfaces to prevent splitting while grilling. Chill on a tray for 10 minutes if they got soft while shaping.

Make lamb jus

In a medium saucepan, add 1 tablespoon olive oil and briefly sauté any leftover minced onion or small trimmings from the meat for 1–2 minutes. Pour in the white wine (or 1 cup stock) and reduce by half over medium heat. Add 2 cups lamb or beef stock and simmer gently for 10–12 minutes until slightly reduced. Strain into a clean saucepan, bring to a low simmer and whisk in 2 tablespoons butter to finish, adjust salt to taste. Keep warm and cover.

Grill the Adana

Preheat grill or cast-iron pan to high heat (medium-high for gas). Brush the skewers lightly with oil. Grill skewered Adana 3–4 minutes per side, turning once, until well-charred on the outside and 62–65°C (145–150°F) internal for medium (use thermometer). During the last minute of cooking, brush the Adana with 1–2 tablespoons of the warm lamb jus to glaze and carry to the final temperature. Rest skewers for 5 minutes before serving; reserve remaining jus to spoon over when plating.

Quick sweet pickles

In a small saucepan combine 1/2 cup white wine vinegar, 1/4 cup water, 2 tablespoons sugar and 1/2 tsp salt. Warm until sugar dissolves, then remove from heat. Place sliced cucumber and pickling onions in a jar or bowl and pour warm pickling liquid over them. Let cool to room temperature, then refrigerate for at least 20 minutes (can be made ahead up to 48 hours).

Green chilli salsa

In a bowl combine the finely chopped green chillies, chopped coriander, chopped mint, 2 tablespoons lime juice, 1 teaspoon olive oil and 1/2 teaspoon salt. Taste and adjust acidity or salt. Keep chilled until plating.

In a small bowl combine 1 cup labneh (or thick Greek yogurt), 2 tbsp chopped dill, 1 tbsp chopped mint, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir until smooth and taste-adjust. Transfer to a squeeze or piping bag or small bowl and refrigerate until needed.

Prepare cassava

If using fresh cassava: peel and remove the tough core, then use a mandoline or sharp knife to slice very thinly (1.5–2 mm). Rinse slices and dry thoroughly on paper towels. If using frozen chips, thaw and pat dry.

Fry chips

Warm a heavy-bottomed pot with neutral oil to 175°C (350°F). Fry cassava slices in small batches until golden and crisp, 2–4 minutes depending on thickness. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately season with 1 tsp salt. Keep warm or reheat briefly in a 160°C oven for service if needed.

To plate for 4 servings: Spoon a dollop (about 2 tbsp) of herb labneh in the center of each plate. Remove Adana from skewers and place 2 pieces per plate atop or beside the labneh. Spoon 1–2 tablespoons warm lamb jus around or lightly over the Adana. Add 2–3 tablespoons of sweet pickles on each plate and 1–2 tablespoons of green chilli salsa for heat. Arrange a small handful of cassava chips on the side so they remain crisp. Scatter fresh coriander and mint leaves over the dish, drizzle a little olive oil if desired and serve with a lemon wedge for squeezing.

Final seasoning: Taste one bite and offer extra lamb jus, lime or lemon wedges and salt at the table if needed.