Dukkha Crusted lamb Cannon served

Prep time & cook time : 1 1/2 hours including beef cooking time. Servings: 2 to share


  • 1 flat bread
  • ¼ january king cabbage finely sliced
  • ½ kohl rabi grated
  • 1 pomegranate seeds
  • 1 tsp pomegranate molasses
  • lemon juice
  • 10 picked flat leaf parsley leaves
  • 10 picked chervil leaves
  • 10 picked dill leaves
  • 10 picked mint leaves
  • salt & pepper
  • tzatziki to finish the plate

Aubergine Caviar:

  • 1 aubergine
  • 1 clove of garlic
  • 2 sprigs thyme
  • 20g sun blush tomatoes chopped


  • ½ cup hazelnuts
  • ¼ cup whole almonds
  • ¼ cup coriander seed
  • ¼ cup black or white sesame
  • 2½ tbsp whole cumin
  • 1½ tbsp black peppercorns
  • 1 tbsp dried mint
  • 1 tbsp fennel seeds
  • 1½ tsp sea salt flakes


  1. Make the dukkha by toasting the seeds and nuts until golden, allow to cool and pulse in the blender to break them up, add the dried mint and seasoning.
  2. Split the aubergine in half, length ways, make criss cross slits in the flesh and stud with the garlic and thyme, cover with a little olive oil and rock salt.
  3. Wrap the aubergine in foil and bake at 180c for an hour. When baked and soft, scoop out the flesh removing large pieces of thyme & garlic and discarding.
  4. Chop up finely with the sun blush tomato, add chopped parsley, correct the seasoning & reserve to one side.
  5. Remove any sinew from the lamb cannon, brush on a little of the pomegranate molasses, grill on all sides until caramelised and bake for 6 minutes at 180c for a pink centre. Roll in the dukkha mix and wrap in cling film and allow to rest for 5 minutes.
  6. Mix the cabbage & kohl rabi with a little lemon juice, olive oil & seasoning.
  7. Warm the wrap through the oven, spread the aubergine caviar on the base, then add the slaw, slice the lamb & season, then lay across the top and finish with the fresh herb salad dressed in lemon juice and olive oil, tzatziki & pomegranate seeds.