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
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
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