Leftover Roast Lamb Kota is a traditional British recipe for a classic open-faced sandwich made with leftover lamb, chips (fries) and cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Leftover Roast Lamb Kota.
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The kota is a cousin of the South African bunny chow. In essence it’s an open-faced sandwich that typically contains meat, chips (fries) and some kind of cheese. The name kota is a corruption of the English ‘quarter’ and refers to the hollowed out white loaf quarter in which it is invariably served. The name kota is most closely associated with Soweto and Jo’burg where it remains a common street food. However, it’s enjoyed throughout South Africa where it is also called spatlo, sphatlo, spathlo, sphatlho and skhambane. The simplest form contains chips (fries), sliced polony sausage and cheese. However, any dish served on a hollowed-out quarter of bread can be called a kota.
This is an excellent way of re-using left-over roasts, be they meat or fish and it makes an excellent day-after meal. It can also be served for breakfast with a scrambled egg, bacon and chip filling. Recently the idea of the kota has been applied to South African Schwarma (Shawarma) which is composed of chicken, fried onions, cheese and chips in a wrap.
Here I am using left-over lamb but you could use turkey, chicken, beef, venison, duck, even roast fish. For the cheese component here I’m combining mayonnaise with Durban atchar (the Durban version of hot, spicy, vinegary, green mango pickle).
Ingredients:
4 tbsp of your favourite lamb spice rub
125ml (½ cup) extra virgin olive oil
2 tbsp fresh rosemary
8 garlic cloves, finely chopped
Remains of leg or shoulder roast of lamb
250g (1/2 lb) potatoes, cut into thick chips (fries)
60g (4 tbsp) hot mango atchar
150g baby carrots, scrubbed
2 tbsp mayonnaise
1 unsliced white loaf of bread, cut into quarters, hollowed and lightly toasted under the grill (broiler)
Method:
In a bowl, mix together the olive oil, lamb rub, rosemary and garlic. Liberally rub all over the left-over lamb, place in a roasting tin and transfer to an oven pre-heated to 200°C (400°F). Roast for 15 minutes per 500g (1 lb), or until piping hot throughout.
Toss the potato chips and baby carrots in the left-over spiced oil. Arrange on a baking tray and transfer to the oven. Roast for about 40 minutes, or until cooked through and well coloured on the outside. You will need to juggle the lamb and the vegetables, depending on which one will take the longest time to cook.
In the meantime finely chop the mango atchar and blend with the mayonnaise. Set aside in the refrigerator.
When the lamb is cooked slice the meat off the bone. Arrange the lamb and vegetables in the hollowed out bread. Drizzle over the atchar mayonnaise and serve.
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