PAN-FRIED LAMB CHOPS WITH LEMON, CORIANDER AND GARLIC

Another delicious meal from the same cookbook, Feasts by Sabrina Ghayour. Middle Eastern recipes with a Persian flavour. This dish would be perfectly paired with Coriander, Lime and Garlic rice (see below), but because I used the recipe as part of our Pure Protein Diet, we ate the chops alone. Finger licking food. They were delicious!!

INGREDIENTS

9 lamb chops (about 1kg)

For the marinade
4 big garlic cloves, crushed
a small bunch of coriander, finely chopped
zest of 1 lemon
1 Tbsp coarse black pepper
4-5 Tbsp olive oil
Maldon sea salt flakes

METHOD:
Put the garlic, coriander, lemon zest, black pepper and a pinch of Maldon salt in a bowl. Add the oil and mix well.

Put the lamb chops into a large food bag and pour the marinade into the bag.

Seal the bag, then use your hands to work the marinade into the meat.
Marinate at room temperature for a minimum of 20 minutes (although you can do this for a few hours in the fridge, too).

Set a large frying pan over a medium high-heat. When hot, add the steaks and fry for about 4 minutes each side (or less depending on how you like it), ensuring they are nicely coated with a little of the marinade.

Once the chops are cooked, leave them to rest for a couple of minutes before serving.

Serves 4-6

Coriander, Lime & Garlic Rice
Ingredients
a large bunch of coriander, roughly chopped
6 big garlic cloves, crushed
6 large lime leaves, cut into strips
finely grated zest and juice of 1 lime
750ml cold water
2 heaped tsp coriander seeds
2 heaped tsp mustard seeds
olive oil
500g basmati rice
75g butter
Maldon sea salt flakes

Method:
In a blender, blitz the fresh coriander, garlic, lime leaves and lime zest and juice together with 250ml of the water. Once blended, stir in the remaining water and set aside.
Heat a large frying pan over a medium-high heat, add the mustard and coriander seeds and dry-toast for about 1 minute, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn. Drizzle a little olive oil into the saucepan and stir in the rice, coating it well with the oil and spices. Add the butter. When melted, pour in the herb liquid, season generously with salt flakes, stir and cover the pan with a lid. Simmer for 20-25 minutes, or until the liquid has been absorbed. Fluff the rice with a fork before serving.
Serves 4-6

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c

HOMECOOKING WITH TERESA

Search This Blog