KITCHEN IT-KIT

Quirky bargains under £2, selected by Freya Barnes

ROAST LAMB WITH GREMOLATAON FRIED CIABATTA

If you’ve had roast lamb for Sunday lunch, this is the perfect Sunday night supper. The gremolata will keep for a few days in the fridge and leftovers will make a great salad dressing.

SERVES 2

PRICE PER SERVING: 98p*

2 slices of ciabatta olive oil for frying 100g cold sliced roast lamb

For the gremolata small cup of parsley leaves (no stalks)

1 large garlic clove, crushed finely grated zest of ½ lemon and a few julienned strips to serve

1 tsp lemon juice

75ml olive oil pinch of chilli flakes salt and freshly ground black pepper

★ To make the gremolata, put all the ingredients in a food processor or blender, season and chop to a rough paste.

★ Brush the ciabatta on both sides with olive oil and cook in a frying pan, turning to brown both sides.

★ Lay the roast lamb slices on the ciabatta, spoon the gremolata on top and sprinkle with the lemon zest julienne.