Lamb Flap Salad: with carrot, rose petals, and cumin

Nice quick lunch today, Lamb Flap Salad: with carrot, rose petals, and cumin. Actually as you’ll see there are apple and fennel in there too, but they are secondary (except the apple adds a touch more sweetness. 1 Lamb goes so well with carrots because lamb ‘likes’ sweetness, the apple just adds a little more.

Ingredients

  • 200g 2 No, I did not measure this is a guess, but about right. precooked lamb (we used flap as we had done several in the slow cooker earlier)
  • 4 medium carrots
  • 1 eating apple (in our case since our Cox’s are small I used two)
  • several slices from a fennel bulb (then diced)
  • 1 tsp ground cumin
  • petals from one large or two small roses

Put your frying pan on to heat (you want it smoking hot). Grate the carrots and apple, I use a Vietnamese grater that makes thin triangular sticks which are crisper than European-style graters. Salt the lamb and fry briefly, to get just a little Maillard reaction going and enrich the flavour. Tip on to chopping board to begin cooling. Sprinkle the veges with cumin. Put lamb on and rose petals on top, mix (reserve a few petals to decorate if necessary). Serve with mayonnaise (ours was slightly lemony and mustardy).

I think the flavours work really well and the cumin and rose petal should be just discernible with the fennel almost not noticable but just adding its own notes.

Notes   [ + ]

1. Lamb goes so well with carrots because lamb ‘likes’ sweetness, the apple just adds a little more.
2. No, I did not measure this is a guess, but about right.

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