Categories
Lamb

Moroccan Lamb with Baked Pineapple Risotto

moroccan-lambIngredients

Risotto

  • 1/5 fresh King of Fruit pineapple
  • 1 cup rice
  • 1/2 a Spanish onion
  • 3/4 bunch of coriander stems
  • 5 garlic cloves
  • 2 cinnamon sticks
  • 3 apricots
  • 1 vanilla bean
  • 2 tbsp cumin seeds
  • 1 cup pinot gris
  • 500ml chicken stock

Lamb Cutlets

  • 12 frenched lamb cutlets
  • 3 garlic cloves
  • 1 red capsicum
  • 1/2 red onion
  • 1/4 bunch coriander stems
  • 2 tbsp cumin seeds
  • 1 bunch coriander leaves
  • 2 lemons
  • 4 tbsp olive oil

Method

Risotto

Dice the pineapple and apricots into centimetre cubes
Put the fruit, wine, rice, stock, cinnamon sticks and vanilla into a tagine (or a casserole dish)
Finely dice all remaining ingredients, grind the cumin seeds, and fry on high heat in a heavy saucepan
Mix everything in the tagine and bake at 180 degrees for half an hour, or until rice is cooked, fluffing up regularly with a fork

Lamb Cutlets

Dice 1/2 capsicum and other bits into a salsa, add the oil, juice from one lemon and marinate the cutlets for as long as you can. Ideally a few hours. A week might be too long. Don’t get carried away.
BBQ them with the 2 cinnamon sticks from the risotto, nom
Garnish with coriander leaves, cinnamon, lemon wedges and julienne capsicum
Drink some red wine. Lots of red wine.

Categories
Lamb

Mediterranean Lamb, Aubergine and Bean Salad

The flavours and ideas are a mix of Greek and Spanish. You’ve got to dice the lamb yourself, it’s much juicier that way. Roll the bits in salt, rosemary and mint. Dice the eggplant, roll that in salt and rosemary, cook them seperately in olive oil, deglaze with fresh lime juice. Cook the beans, keep them whole but take off any stumpy bits. Let it cool a little and add diced tomatoes, kalamata olives, fetta and shaved parmesan. Make a dressing with the deglazed lime juice and vino cotto (or a good balsamic vinegar).

Categories
Lamb

Teppanyaki Garlic Corn with BBQ Lamb

I started messing around with mirin a while ago, but now that I have my own brand new shit-hot BBQ I can really start teppanyaking like a king. The corn came out the best. Slightly charred on the char-grill, I basted the kernels with sweet sweet mirin, finely diced garlic and melted butter. I had a series of small (chef-like) oil-fires on my hands and the neighbours upstairs poked their heads out the window looking slightly concerend with all the smoke, but the results were outstanding. The lamb steaks were basted in mirin, garlic and rosemary. Bambino Bocconcini and basil made an appearance in the salad, along with some super-finely diced red cabbage for colour.

BBQ Lamb
BBQ Lamb