Ladle & Skillet pride themselves on using quality ingredients, responsibly sourced and creatively prepared. Inspired by the ‘theatre of cooking in front of people’ Catherine Menist and her partner Gary established Ladle & Skillet seven years ago and the pair continue to run the stall today, with the aid of a small team.
As well as being regular fixtures at our weekly food market, Catherine and Gary also have a pitch at KERB’s special Alchemy street food market. Ahead of the 2018 edition of Alchemy, Catherine shared with us her recipe for the Afghan dish, Bamyan Lamb.
1kg of lean diced lamb neck fillet (or left whole)
We recommend you get as high quality lamb as possible – ideally grass-fed from a small farm that is passionate about good animal husbandry and not over-breeding.
for the marinade...
Note: If the lamb is in really thick chunks you may want to cut them down to thinner strips while cooking. If left whole, sear for a few minutes and then slice and cook further as preferred. With such a good meat you want to have the lamb rare in the middle.
Serve the lamb straight away.
Handmake your own fluffy flatbreads, chilli sauce, homemade hummus, salad and yoghurt mint dressing. However you eat it – eat it with friends and love and starlight or an open fire. And plan your next adventure.