Skip to main content

Its winter, time to go slow. Bill Granger's Lamb chops with sweet potato

Lets face it the weather has officially turned ....... turned to crap that is.
This change in the weather is not the harbinger of much that is good, aside that is from a reason to start to cook wintery dishes like this one from the ever smiling Bill.

Lamb Chops with Sweet Potatoes & Lemon

Ingredients

* 1 tbsp Extra virgin olive oil
* 1 pinch Sea Salt
* 1 pinch Black Pepper
* 6 Lamb chump chops
* 2 Red onions, freshly sliced
* 2 cm Piece of fresh root ginger, grated
* 4 Garlic cloves
* 1 Red chilli, finely chopped
* 1 tbsp Ras el hanout
* 5 Tomatoes
* 800g Sweet potatoes
* 2 tbsp Lemon juice, or to taste
* 1 tbsp Soy sauce
* 1 tbsp Honey
* 1 Cinnamon stick
* 500g Steamed couscous or rice, to serve
* 1 handful Coriander leaves, to serve


Serves 4

Method

Freshen up this slow-cooked dish with a crunchy radish and minted cucumber salad.
Instructions

Preheat the oven to 180C/Gas 4. Heat the olive oil in a flameproof casserole over a medium-high heat. Season the lamb chops liberally with salt and pepper, and brown on both sides. Remove the chops and set aside.

Drain off all but 1 tablespoon oil from the casserole and reduce the heat to medium. Add the onions and cook, stirring, until softened, about 5 minutes. Now add the ginger, garlic, chilli and ras al hanout, and stir for a couple of minutes until fragrant. Add the tomatoes and stir over the heat for another 5 minutes.

Add the browned lamp chops, sweet potatoes, lemon juice, soy sauce, honey and cinnamon. Pour in about 400ml water, or just enough to cover your chops. Put the lid on and cook in the oven for 2 hours.

Uncover and skim off any excess fat from the surface. If the sauce is too thin, reduce over a medium-high heat for a few minutes. Adjust the seasoning - you may need an extra squeeze of lemon juice. Serve with steamed couscous or rice, scattering over some coriander leaves.

Salad

half cucumber - peeled and seeds scooped out
6 radishes
pot of greek yoghurt
milk

lemon juice
salt and pepper
1 tbs Sumac

method

slice cucumber and radishes very finely (on a mandolin if you have one)
Season well, mix with yoghurt and milk
Stir in Sumac
Sprinkle with chopped coriander

Comments

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind