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Moro's greatest hits

It will be obvious to anyone that reads my blog, (so not very many people then) that I am a massive fan of all things Moro. We return again and again to certain classic recipes when looking for both reliability and comfort.

This weekend was one of those days and this combination of crispy, fatty, salty, spicy lamb chops with the cool crisp Turkish salad and comforting home made flatbread was, to my mind, an absolutely perfect lunch for a summer Sunday.

The added bonus is that the whole thing probably took no more than 30 minutes to prepare, making it possible to do even if you have been playing golf!

Mechoui lamb chops

Serves four

2 tbsp cumin seeds, freshly ground
1 tsp sweet paprika
half tsp hot paprika
1 tbsp sea salt, roughly crumbled
12-16 lamb chops, depending on size
40g butter, melted

Method

In a bowl, mix together the spices and salt. Just before you are ready to cook the chops, brush them with melted butter, sprinkle with half the cumin mixture and grill or griddle for three to five minutes on each side depending on thickness and your preferred state of done-ness. 

Serve immediately with the remaining cumin salt on the side. … I always make more than we need because we love it so much.

Turkish Chopped salad

12 cherry tomatoes, halved
1 cucumber, peeled

½ small red onion, peeled and chopped

1 red pepper, halved and seeded 
1 green pepper, halved and seeded
1 yellow pepper, halved and seeded
2 heaped tablespoons each of roughly chopped fresh coriander and parsley

Dressing

1/2 garlic clove, crushed to a paste with salt
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
sea salt and black pepper

To serve

200g Greek yoghurt thinned with 1 tablespoon milk
1 teaspoon Turkish chilli flakes warm Flatbread or pita bread

Method

For the dressing, whisk all the ingredients together and taste for seasoning.

Chop the tomatoes, cucumber, onion and red and green peppers into very small cubes and place in a bowl. Do not be tempted to use a food processor. Add the herbs and dressing. Toss well and check for seasoning. Spread the chopped salad out on a large plate. Spoon the yoghurt over the centre of the salad.

Sprinkle with the chilli flakes. 

The flatbread

Makes approx 4 breads

200g unbleached strong white bread flour
1/2 tsp fine sea salt
1/3 level teaspoon dried yeast
170ml tepid water
1 tbsp olive oil

Preheat the oven to 230C/450F.

Place the flour and salt in a large mixing bowl. Dissolve the yeast in the water and then pour the oil into the water. Now pour the water into the flour, a bit at a time, while mixing. When all the water is added, transfer to a floured board and knead well. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Let it rest for 45 minutes covered by a tea towel.

Divide the dough into four, and roll into balls. On a generously floured survace roll each balll to 3-5mm thick. You should have rough circles 15-20cm in diameter. Top each round with a little olive oil. Place on a flat oiled baking tray and bake in the top of the oven for 5-10 minutes. Each bread should partially bubble up and colour slightly yet not be totally crisp.You want a bit of charcoal but not too much!



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