Posts Tagged ‘Mint’

Lamb chops with fruity couscous and mint

Posted: December 29, 2016 by nietize in Lamb
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From BBC Good Food
Serves 4

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Ingredients

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4 lamb chop or leg steaks, trimmed
2 tsp smoked paprika
1 red onion, finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts, toasted
8 date, stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley, roughly chopped
Method

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Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.

To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.

Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Lamb cutlets with mint, chilli and golden potatoes

Posted: August 28, 2016 by nietize in Lamb
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From Nigellissma
Serves 4

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Ingredients

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500g/1lb 2oz baby new potatoes, washed and halved but not peeled
3 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried mint
½ tsp celery salt
8 lamb cutlets, preferably organic, trimmed of fat
100g/3½oz rocket
1 tsp sea salt flakes or ½ tsp pouring salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint

Put the halved baby potatoes on to steam.

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Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt.

Using one lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly, and leave to marinate for 10 minutes.

Heat a large, heavy-based, non-stick frying-pan – big enough for all the cutlets to fit in – then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for five minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer.
Using tongs (for ease), turn the cutlets over and cook for a further three minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with rocket, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicily pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.

Tip the steamed potatoes into the pan and fry for three minutes, then turn them over and fry for another three minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.

Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with one teaspoon of sea salt flakes (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) and the chopped parsley and mint.

Marinated rack of lamb with coriander and honey

Posted: October 18, 2015 by nietize in Lamb
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From Ottolenghi the cookbook
Serves 4

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Ingredients

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1kg rack of lamb, french trimmed
20g flat leaf parsley, leaves and stalks
30g mint, leaves and stalks
30g coriander, leaves and stalks
4 garlic cloves, peeled
15g fresh ginger, peeled and sliced
3 chillies, seeded
½ teaspoon salt
50ml lemon juice
60ml soy sauce
120ml sunflower oil
3 tablespoons honey
2 tablespoons red wine vinegar
4 tablespoons water

make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour. use a very sharp knife to separate the rack into portions of two or three cutlets. place in a non-metal container.

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blitz together all the remaining ingredients in a food processor, pour them over the lamb and make sure it is well covered for a night in the marinade. refrigerate overnight.

preheat the oven to 200c and heat up a griddle pan.

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remove the meat from the marinade, shaking off the excess. sear well on all sides, about 5 minutes in total.

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transfer to a baking tray and cook in the oven for about 15 minutes, depending on the size of the racks and how well cooked you want them.

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meanwhile, heat the marinade in a small pan and simmer for 5 minutes. both the cutlets and sauce can be served hot or at room temperature.

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From Cook with Jamie
Serves 4

Ingredients

For the oregano oil
1 small bunch of fresh oregano or marjoram, leaves picked
sea salt
juice of 1 lemon
best-quality extra virgin olive oil
For the tuna, beans and peas
4 handfuls of podded peas
2 handfuls of podded broad beans
80 ml best-quality extra virgin olive oil
sea salt
freshly ground back pepper
1 small bunch of fresh mint, leaves picked
juice of 1 lemon
4 x 200 g tuna steaks, from sustainable sources, ask your fishmonger, cut 1cm thick

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To make your oregano oil, pound the oregano with a good pinch of sea salt in a pestle and mortar until you have a paste. Add the lemon juice and 4 tablespoons of olive oil and stir until you have a good drizzling consistency.

Bring a large pan of water to the boil, add your peas and cook for 3 to 4 minutes, then remove them with a slotted spoon or sieve. Add the broad beans to the pan and cook for 3 to 4 minutes, depending on their size. Drain and leave to cool, then pinch the skins off any big beans (you can leave the skin on any small or medium ones).

To dress the peas and beans you want the same balance of acid and oil as you would have in a salad dressing. So, put the olive oil and a good pinch of salt and pepper into a large bowl. Chop up most of the mint and throw it in, add the peas and beans and mix everything around. Add lemon juice to taste. You can serve the dressed peas and beans hot or at room temperature.

Heat a griddle pan or barbecue until hot, season your tuna steaks with salt and pepper and pat with some of the oregano oil. Place in the pan and sear for 1 to 2 minutes on each side. Personally, I like to keep my tuna a little pink in the middle as this tastes much nicer, but if you’re going to cook it through please don’t nuke it.

Tear the tuna into 2 or 3 pieces and toss in a large bowl with the rest of the oregano oil. This will give you a lovely combination of flavours. Serve the fish immediately with the peas and broad beans scattered with the rest of the mint leaves.

P.S. Sometimes I love to throw random delicate greens like baby spinach, watercress, even rocket, in with the broad beans for 30 seconds before you drain them. The combination of peppery irony greens, creamy broad beans and sweet little peas makes the veg taste even better.