LOCAL CHEF RYAN BROKENBROW'S RECIPE
Spiced Lamb
Mixed Spice, a flavor harmony with subtle warming flavors, great for meat rubs and giving dishes a depth. Spices in mixed spice include coriander, cinnamon, dill seeds, ginger, orange peel, cloves and nutmeg, generously dusted over my lamb steaks and pan fried to give the meat a rich slightly Moroccan vibe. Typically tabbouleh is made using bulgur wheat, but I have used couscous for a twist. You can use any grains you have, just mix it with the other tabbouleh ingredients.
Ingredients
- 1 x Pack of Artisan Grains Sundried Tomato Couscous
- 1 x Pack of 2 Leg of Lamb Steaks
- 4 x Red Onions
- 2 x Large Tomatoes
- 1/2 x Bunch Flat Leaf Parsley
- 1/2 x Bunch Mint
- 1 tsp x Mint Sauce
- 3 x Spring Onions
- 1/2 x Pack Tender stem Broccoli
- 1 x Lemon
- 1 tsp x Mixed Spice
- Olive Oil
- Seasoning
- 2 tbsp x Greek Yogurt
- 1/4 x Cucumber (Grated)
- Pinch of Cumin
- Pinch of Ground Coriander
- Pinch of Dried Oregano
- 20ml x Sweet Chili Sauce
- 20ml x Honey
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Method
For the tabbouleh cook the couscous as to packet spec, chop the tomato and spring onions and add once cooked. Roughly chop the parsley and mint and ass that with the zest of 1 lemon and the juice from half of it. Season and leave to one side.
Mix both the flours and butter together to make breadcrumbs. Gently heat the lard, water and salt together in a pan until melted then add to the flour mix. Knead/mix with a wooden spoon if too hot to handle for 3/5 mins until smooth.
For the onions peel and cut each onion into 6 wedges, place in a pan with a little olive oil and gently fry for 5 mins. Then add cumin, coriander, oregano, sweet chili and honey and cook for a few more mins until sticky and soft. Transfer to a low oven to keep warm whilst you cook the lamb.
Generously season the leg of lamb chops with the mixed spice, salt and pepper, in a medium hot pan cook for 2/3 mins each side.
Whilst the lamb is cooking make the raita by grating the cucumber with a god pinch of salt, add the juice of half a lemon, the mint sauce and yogurt and a pinch of cumin.
Take the lamb out to rest for a couple of mins, in the same pan the lamb has cooked, turn the heat on full and add the tender stem broccoli for 30 seconds then add enough boiling water to half cover the broccoli. Season, add a squeeze of lemon and cook for 1-2 mins.
Assemble the dish, add some tabbouleh to the plate, the lamb, sticky onions and raita, finish with a final grating of lemon zest and a few more sprigs of fresh mint.
