Lamb Shawarma Bon Bons, Lime Pickled Onions & Harissa Mayo
It's not everyday we see our products used in a 'fine dining style' so when we saw this over on Instagram by one of our customers @scottfest79 we knew we had to get the details from him, so here's the lowdown on how to create this beauty of a dish 😍 We can't wait to make these as a starter for our next meal with friends, or even as some snacks with drinks.
Lamb Shawarma Bon Bons with Lime Pickled Onions & Harissa Mayonnaise
Coat a 2kg British Lamb Shoulder with a liberal shake of Angus and oink Shawarma Spice, and allow to marinate for a few hours but ideally over night.
Take 1 red onion, slice thinly then place in a food bag, and squeeze over the juice of one lime with a splash of Apple Cider Vinegar, give it all a good mix, seal and refrigerate overnight.
When ready to cook the Lamb Shoulder, take it out of the fridge and allow it to come up to room temperature for at least 30 minutes. You can oven roast or barbecue the shoulder of lamb at around 170oC for 4-5 hours, covered with foil or a lid in the oven and if barbecuing, wrap in foil after a couple of hours. When it's done, the bone should pull easily from the meat
Allow the tender, juicy Lamb Shoulder to cool then shred with forks and break down even more with your fingers to pick out any crispy bits (the cooks treats - save and eat later) so you're left with only soft meat.
Pick up a tablespoon or two of the cooled shredded lamb shoulder and form into tight balls, then roll in flour, then beaten egg and coat in Panko Bread Crumbs and place to one side.
Mix mayonnaise with Harissa seasoning to taste
Deep or shallow fry the Lamb Bon Bons in rapeseed oil until golden and crispy, then drain on kitchen paper. They should take only 5 minutes.
To serve, dollop the harissa mayo in the middle of a plate, sit two of the Bon Bons on top, scatter the chilled lime pickled onions on and around and finish with coriander leaves and pomegranate seeds.