We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
First up in the series, his spiced lamb chops, green bean, snow pea and mint salad, with a tahini yoghurt dressing. This recipe is perfect for an easy Sunday evening BBQ with family or friends.
From Hagen's:
4 Frenched Lamb Cutlets
For the marinade
2 teaspoons Ground Cumin 1 teaspoon Ground Coriander 1 teaspoon Aleppo pepper 1 teaspoon Smoked paprika 50 grams Saint David's Dairy Yoghurt 2 Garlic cloves 1 Lemon 50 ml Mount Zero Olive oil
For the salad
2 Navel oranges 250 grams Green beans 200 grams Snow peas 1/2 bunch Mint 200 grams Saint David's Dairy Yoghurt 10 grams Sumac 50 grams Tahini 1 Lemon 100 ml Mount Zero Olive oil
Method
Firstly light your BBQ so it gets nice and hot
For the Lamb marinade, mix the spices and the yoghurt in a bowl, grate in the garlic and mix in the juice of one lemon and the olive oil
Add the lamb chops to the bowl and cover in the marinade set aside in the fridge for 45 minutes
In another bowl whisk the yoghurt, tahini and the juice of one lemon, whisk together season and set aside in the fridge
Toss the green beans in a little oil and place on the grill, once they are lovely and blistered on one side approx. 5 mins turn the beans and repeat on the other side then remove
Peel and segment the orange and place the segments into the bowl, squeeze the remainder of the orange into the bowl to get the juice
Top and tail the snow peas and slice thinly on the angle add to the bowl with the orange segments, half the beans and also add them to the bowl
Pick the mint into the bowl add half the olive oil and mix thoroughly
Remove the lamb chops from the marinade and place on the grill, cook for approx. 6 minutes or until golden on one side turn and repeat occasionally brushing some of the leftover marinade onto the chops as they cook
Remove the chops from the grill and allow to rest for approx. 5 minutes
On a large plate spread the tahini yoghurt out, pile on top the green bean and orange salad and season with some flake salt and sumac
On another plate lay out the lamb chops drizzle with some olive oil and serve
