Preparation time
30 mins to 1 hour
Cooking time
over 2 hours
Serves
Serves 4
For the lamb
- 500ml/18fl oz goose or duck fat
- 400g/14oz lamb belly
- salt and freshly ground black pepper
For the feta
- 50g/1¾oz feta
- pinch sumac
- pinch cumin
- 1 tsp fresh mint, finely chopped
- 2 cherry tomatoes, roughly chopped
- 1 spring onion, finely chopped
- ½ green chilli, finely chopped
For the hot cakes
- 185ml/6fl oz milk
- 2 free-range eggs
- 150g/5½oz self-raising flour
- ½ tsp baking powder
- 1 tbsp fresh coriander, finely chopped
- 2 tbsp vegetable oil
- salt and freshly ground black pepper
Method
Preheat the oven to 140C/120C Fan/Gas 1.
To make the lamb, heat the goose fat until melted and pour into an ovenproof casserole pan and season the lamb with salt and pepper. Submerge the lamb in the fat, cover with a lid and cook in the oven for 2–3 hours or until the lamb is falling apart. When cooled, shred the lamb and set aside.
To make the feta, mix the ingredients together in a bowl and set aside.
To make the hot cakes, whisk the eggs and milk together in a bowl until frothy. Fold in the dry ingredients and season with salt and pepper.
Place four crumpet rings inside a frying pan over a low heat. Add a little vegetable oil to each ring and pour in the batter. Cook slowly for 10 minutes then carefully flip and cook for a further two minutes.
Fry the lamb in its own fat in a frying pan over a medium heat and serve a hotcake on each plate topped with some crispy lamb and spiced feta.