Name: Spring Lamb with Lettuce Leaves
Yield: Serves 4
Cuisine: Turkish
Ingredients: ½ teaspoon sugar; 250 ml (9 fl oz) water; ½ lemon; 2 large cos lettuce, roughly shredded; 3-4 aubergines, depending on size, thinly sliced; salt and pepper; 4 tablespoons chopped dill; 2 large round lettuce, roughly shredded; 3 bunches of spring onions, cut into 5cm (2 inch) lengths; 3 kg (6 lb 8 oz) leg of spring lamb on the bone, cut into chunks; 1 onion, cut into 8 pieces; 30 g (1¼ oz) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I can’t remember where I first came across this Turkish dish. I’ve made a note in the margin of my notebook that the original dish had carrots in it, but as I’m known for disliking carrots, I’ve removed them and substituted aubergine and I think it works very well.

Ingredients

30 g (1¼ oz) butter
3 bunches of spring onions, cut into 5cm (2 inc

Method

Melt your butter in the base of a heavy pan and spread the spring onions, aubergine and onion pieces over. Scatter the shredded lettuce evenly on top of the vegetables; it might look a lot but the lettuce will diminish as it cooks. Rub the chunks of lamb with lemon and place them on the lettuce. Add the sugar, a little salt and pepper and the water.

Cover and cook on a very low heat for

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