These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
1kg chump chops
1 onion, roughly chopped
2 garlic cloves, bruised
1C fresh herbs, we used a mix of parsley, coriander and mint
1/2 C greek yoghurt
1 tbsp ground cumin
1 tbsp olive oil
Remove the chops from the vac sealed bag and let air out for 15 minutes on a plate.
In a food processor, add in the onion, garlic, herbs, olive oil, yoghurt and cumin and blend until smooth. Season with salt and pepper.
Coat the chops in the marinade and refrigerate for an hour minimum or overnight.
Bring the chops out of the fridge twenty minutes before cooking, then heat up your barby or grill and drizzle with olive oil. Once hot, add the chops and cook until golden on one side, around 4 minutes, then flip.
Cook to your liking, or around 60 degrees C for medium rare as it will continue to creep up another 3-6 degrees after resting.
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
Choripan is an iconic street food in Argentina and is such a simple sandwich, but absolutely packed with flavour. It involves cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli.