Tonight’s menu showcased lamb again! But this time British lamb leg was the cut of choice and boy was it a sensation.
The lamb steaks (seasoned with olive oil, salt and pepper) were flash fried for 2 minutes each side leaving them pink and soft throughout and I served the steaks with a great summer salad and Rosemary roasties.
The salad consisted of pomegranate, walnuts, pistachios, shallots, Chilli, parsley, green olives, olive oil and Lemon juice and was a sheer delight. Texture and taste packed!
This dish far exceeded what you would expect from a Monday night at home, a pretty great start to the foodie week.
Lamb is always hit or miss for me, this dish was a slight miss, the lamb was really strong which for me, was a tad over powering but if you like lamb then you have nothing to lose!
Mix lamb mince with grated Courgette and seasoning. Shape into burgers and griddle/grill until cooked (easy right?)
Whilst the lamb is cooking leave your plain couscous to soak up its water with a mix of seasoning, Chilli powder, paprika and Cumin (to taste).
Serve with tatziki and your good to go.
Healthy and quick, great for a midweek meal.
I have often bypassed this recipe for no other reason that lamb seems weird with pasta….right?
I know it shouldn’t. We have meat with pasta in many dishes but I’ve just never had a lamb pasta dish and I couldn’t quite get my imagined taste buds around it!
However, I took the plunge and I finally cooked this dish and much to my delight and surprise, it was spectacular!
The sauce was savory and rich, oozing a meaty depth after simmering with the lamb for 45 minutes. The lamb was tender and buttery and this combination paired with a fresh pasta base was throughly enjoyable.
The added bonus was that the recipe calls for wine which meant we had an open bottle that needed drinking!
Worried about eating lamb and pasta? Worry no more.
Lamb, when cooked right, can be one of my most enjoyed meats yet all too often, lamb for me is just too lamby.
Not on this dish though, this lamb was ridiculously brilliant, outstanding! It was moist, soft and full of a sweet flavor which paired with the fruity tangy pomegranate and onion salad was a match worthy of a Sunday!
I also added some of my granddads home made gooseberry and mint jelly which was a brilliant addition, of course you can’t do that but I’m sure there is something comparable available!!
Well worth the pay out for the leg joint, I don’t believe you would get the same cook on a smaller joint such as a chop. Worth the time also!
A great bonus too…. I’ve been eating lamb wraps for two days!!
Wednesday nights are notorious. It’s midway through our working week, just two more days left. Do we celebrate? Or do we mope?
Well, I try to prevent the “mope” mentality by cooking up something scrumptious, which although is healthy, isn’t rabbit food.
Last night the meal was chili lamb!
Now I haven’t purposely picked super quick meals this week, but yes, you’ve guessed it……it was super quick!
The cous cous simply required chopping up a few bits, mixing and leaving to rest in boiling water. The lamb steaks took two minutes on either side in a griddle pan (although the longer you marinade, the better!)
The cous cous gave it that nice stodgy feel whilst still being light, and the lamb was moist and juice with just enough spice.
This recipe was courtesy of the * good food:101 hot and spicy dishes.