SPICY LAMB CHOPS with JEWELLED RICE
This is such a delicious , divinely simple supper that you simply must surprise someone you love with it very soon. Sweet tender, perfectly spiced lamb ready in minutes!
Serves 2
6 lamb chops
2 tsps of coriander seeds
1 tsp cumin seeds
2 tbsps olive oil
2 tbsps chopped fresh coriander
1-2 crushed garlic cloves
Lots of black pepper
Plenty of crunchy salt
Put all the above ingredients in a bowl and marinade overnight or for ten minutes if you’ve forgotten! Then heat the grill up to as hot as it gets and cook the chops for a few minutes on each side (depending on the thickness) until the fat is nice and crispy and the meat is still pink. Serve with the jewelled rice and a green salad,( though Mark despises salad so he has spinach bless his socks)
Jewelled Rice
This rice dish brings you a taste of the Middle East, the exotic sweetness of the raisins, marries beautifully with the lemony sourness of the barberries (a wild berry often used in Iranian cuisine) and the fragrant pistachio nuts. Feel free to play with the dressing the amounts I have given are merely guidelines!
4oz of whatever rice you fancy (but please not yucky boil in a bag!)
2 heaped tbsps raisins
2 heaped tbsps barberries (sold in Turkish, middle eastern and greek shops)
2 heaped tbsps of shelled pistachio nuts
For the dressing
2 tbsps of lemon juice
3 tbsps of olive oil
Zest half a lemon
1 tbsp of either finely chopped parsley or coriander
In a small bowl whisk all the ingredients together taste and season.
Now for the rice
Cook the rice as directed on the package, and then transfer to a bowl. Stir in the raisins barberries and dressing, then once the rice has cooled down a little stir in the chopped herbs and pistachio nuts. Taste and season again if needs be.
This is such a delicious , divinely simple supper that you simply must surprise someone you love with it very soon. Sweet tender, perfectly spiced lamb ready in minutes!
Serves 2
6 lamb chops
2 tsps of coriander seeds
1 tsp cumin seeds
2 tbsps olive oil
2 tbsps chopped fresh coriander
1-2 crushed garlic cloves
Lots of black pepper
Plenty of crunchy salt
Put all the above ingredients in a bowl and marinade overnight or for ten minutes if you’ve forgotten! Then heat the grill up to as hot as it gets and cook the chops for a few minutes on each side (depending on the thickness) until the fat is nice and crispy and the meat is still pink. Serve with the jewelled rice and a green salad,( though Mark despises salad so he has spinach bless his socks)
Jewelled Rice
This rice dish brings you a taste of the Middle East, the exotic sweetness of the raisins, marries beautifully with the lemony sourness of the barberries (a wild berry often used in Iranian cuisine) and the fragrant pistachio nuts. Feel free to play with the dressing the amounts I have given are merely guidelines!
4oz of whatever rice you fancy (but please not yucky boil in a bag!)
2 heaped tbsps raisins
2 heaped tbsps barberries (sold in Turkish, middle eastern and greek shops)
2 heaped tbsps of shelled pistachio nuts
For the dressing
2 tbsps of lemon juice
3 tbsps of olive oil
Zest half a lemon
1 tbsp of either finely chopped parsley or coriander
In a small bowl whisk all the ingredients together taste and season.
Now for the rice
Cook the rice as directed on the package, and then transfer to a bowl. Stir in the raisins barberries and dressing, then once the rice has cooled down a little stir in the chopped herbs and pistachio nuts. Taste and season again if needs be.
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