Author Archives: urbanfoodco

AFRICAN STYLE LAMB CHOPS WITH RUSTIC FRIES & CHIMICHURRI

AFRICAN STYLE LAMB CHOPS WITH RUSTIC FRIES & CHIMICHURRI

YOU WILL NEED

LAMB

  • 16 EA Lamb Chops/Cutlets
  • Olive Oil Extra Virgin
  • ½ PACK SERENGETI GOURMET SEASONING
  • ½ TSP Sea Salt
  • ⅛ TSP Black Pepper

CHIMICHURRI

  • 50 G Parsley, stalks removed
  • 2 SPRIGS Mint
  • 1 TBSP Thyme, stalks removed
  • 1 EA Red Chili, seeds removed
  • 3 CLOVE Garlic crushed
  • ½ CUP Olive Oil Extra Virgin
  • 1 EA Lemon, zested
  • 1 TBSP Sherry Vinegar
  • ¼ TSP Sugar
  • ⅛ TSP Seas Salt

RUSTIC FRIES

  • 4 EA Potatoes (large)
  • ¼ TSP Sea Salt
  • ¼ TSP Black Pepper
  • Olive Oil Extra Virgin

 

TO MAKE

 

Preheat the oven to 200°C.

To make the sauce, finely chop the parsley, mint, thyme, and chilies. Combine the garlic, Extra Virgin Olive Oil, lemon zest, vinegar and sugar and set aside for the flavours to infuse. Season with Sea Salt.

Wash and cut the potatoes leaving the skin on into 1 cm fries. Place the fries onto a lined oven tray and season with salt and pepper and drizzle with extra virgin olive oil. Toss to coat, the bake until tender. 25-30 minutes.

While the potatoes cook, drizzle the lamb with Extra Virgin Olive Oil and season with Sea Salt, Black Pepper and SERENGETI GOURMET SEASONING.

Heat an ovenproof pan over high heat and sear the chops on both sides until nicely browned. Place the pan in the preheated oven for 5-10 minutes until nicely cooked to your liking. Remove the pan from the oven and allow to rest for 5 minutes.

Serve with chimichurri sauce and rustic potato chips.

CRUSTED LAMB SKEWERS WITH DILL FLATBREADS & GARLIC YOGHURT

CRUSTED LAMB SKEWERS WITH DILL FLATBREADS & GARLIC YOGHURT

Great for a hot summers day! Fresh full flavours will transport you to the Mediterranean.

YOU WILL NEED


LAMB

  • 600 G Lamb Fillet trimmed of fat and cut into bite-sized pieces
  • 1 EA Lemon Juiced
  • 1/2 PACK GYROS GOURMET SEASONING
  • Extra Virgin Olive Oil
  • PINCH Sea Salt
  • PINCH Black Pepper

FLATBREADS

  • 150 G Natural Yoghurt
  • 175 G Self-Raising Flour plus extra for dusting
  • 1/2 TSP Baking Powder
  • 1/2 BUNCH Dill (small) chopped
  • Oil for Brushing and Frying
  • GARLIC YOGURT
  • 150 G Natural Yoghurt
  • HAND FULL Dill chopped
  • 1/2 EA Cucumber deseeded & finely chopped
  • 1 EA Garlic Clove crushed

TO MAKE

Heat the oven to 240C conventional / 220C fan forced / gas mark 8.

Toss the lamb pieces in a bowl with the GYROS GOURMET SEASONING, lemon juice, and some salt and pepper. Leave to marinate for 1 hour.

To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder, dill and ½  tsp of salt. Knead briefly to bring together as a dough, then leave in a covered bowl for 30 minutes.

To make the garlic yogurt, combine all the ingredients in a bowl, season, then chill.

Divide the dough into 4 and roll each out to 18cm circles on a lightly floured work surface. Heat a heavy non-stick frying pan over a medium-high heat. Lightly brush 1 flatbread with oil and cook in the pan for 2-3 minutes on each side or until it puffs up and turns a golden colour. Keep warm, wrapped in foil in side a tea towel, while you cook the rest.

Thread the lamb pieces onto 4 long metal skewers and balance across a shallow foil-lined baking tray, ensuring the lamb does not touch the base. Cook for 15minutes or until starting to catch and char at the edges. Rest for 5 minutes under foil then serve with the flatbreads and garlic yogurt.

 

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