North African Lamb Feast

Home made sauces and dips with marinated lamb chops, served with home made flat breads – the taste of Morocco and perfect with a glass of Pimms in the sun.

Ingredients:

For the Spicy Hummus: 200g chickpeas, 2tb lemon juice, 2 garlic cloves, 1tb cumin, sesame seeds, 1tsp turmeric, 2tb oil, 1tsp paprika, splash of water (tahini – if you have!), seasoning,

For the Tzatziki: 1 cup Greek yoghurt, 1 cup sour cream, peeled and diced cucumber ,  fresh dill, 3tb olive oil, 1tb vinegar, 2 cloves garlic,  ,seasoning, mint leaves

For the Lamb: 6-8 lamb chops, dried mint, rosemary, seasoning, garlic and a good glug of olive oil.

For the Flat Breads: 200g plain flour, 1tb cumin, 1tb sesame seeds, 1tb coriander, pinch of salt and water to bind

Method:

Start with marinading the lamb overnight – put all the ingredients for the marinade in a large dish and rub all over the lamb to make sure it all gets a good covering! Plenty of seasoning, rosemary, garlic and dried mint all bought together with some good quality olive oil. Then you can make the dips.

For the Hummus – simple as whacking it in a blender! Add extra to taste, smooth out with a fork or spoon and serve with a sprinkle of paprika, chickpeas and cooked peppers to top.

For the Tzatziki – mix together the olive oil, vinegar, garlic, salt, and pepper in a bowl and whisk together the yoghurt and sour cream. Add both mixes together and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving and serve with mint leaves as garnish.

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Seal the meat for a minute on each side and put in the oven for 20 minutes (around 200).

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In the mean time, in a small amount of olive oil fry off the Pine Nuts on a low heat. When brown, squeeze over some fresh lemon juice and serve with slices of lemon.

Whilst I did this, Abi made the Flat Breads  Simply mix together all the dry ingredients then add water, a little at a time, until combined to form a firm dough. Cut into 6/8 small balls and flatten out thinly with a rolling pin. Then cook in a very hot, dry, non-stick pan until start they start to go brown and puff up, then they are ready. We cut ours up into little pockets and strips.

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Take out the lamb and leave to stand for a few minutes, whilst you get the table ready… This tasted wonderful when having a little helping of everything together in the still warm flat breads, enjoy!
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