Greek Style Lamb

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With summer slowly approaching, it’s time to spice things up a little and try out new recipes. If you are trying to impress your friends and family a little then this dish is exactly what you want. It’s fairly simple, tasty and refreshing.

 Ingredients you’ll need: 
– Rack of lamb (or filet)
– Carrots
– Potatoes
– Giant Couscous
– 1 Orange
– 1 Lemon
– 1 Lime
– Chili flakes
– Mint
– Rosemary
– Parsley
– Greek Yoghurt
– Cumin Seeds
– Butter

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If you’ve gone for the rack of lamb, we’re afraid the hardest part of this recipes is going to be to debone it. On the plus side, you can place the bones into the oven with the carrots and have that to nibble on discreetly while you prepare the rest of your meal.

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Once the filet is off the bone the first thing you want to do is put your lamb to marinate. You can also do this the night before and keep it refrigerated to get more flavours absorbed into the meat. Place the meat in a bowl, with some rosemary, chili flakes, salt, the jus of half a lemon and orange, and some peels. Allow at least 30 minutes if you’re not doing this the night before.

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Lamb in Marinade

While your lamb is marinating, place your carrots into the oven (180C) with some sugar and rosemary and leave to caramelise and cook slowly. The way you choose to serve your carrots is up to you, but we’d recommend still a little crunchy, therefore 15-20 minutes should do the trick.

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Carrots ready for Roasting

While your carrots are roasting, boil a few potatoes, two per person is plenty. As we are leaving the skin on make sure you scrub them before  to remove any dirt. Once cooked, season with lemon juice, parsley and chili flakes.

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Boiled Potatoes with seasoning.

While your vegetables are cooking, you can prepare the greek yoghurt sauce! This is super simple, just chop up your mint, add in a little salt if you wish, stir it all in and you’re done. Yes, it’s that easy! Again, if you don’t want to be stuck in the kitchen for too long on the day, you can prepare this the day before and keep it refrigerated.

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Greek Yoghurt and Mint Sauce

Another super simple thing you’ll have to do, is boil some couscous. We recommend giant couscous, but again if you prefer fine couscous that is entirely up to you. Follow the instructions on the box, but just a couple of minutes in boiling water, add in some olive oil and parsley and it’s ready to serve.

As your carrots come to the end of your roasting time and once your potatoes are done sizzle the lamb on a hot pan with a little of the marinade. Just a few minutes on each side to avoid overcooking.

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Sizzling Time

Once the lamb is done you’re ready to serve! The plate presentation is just a suggestion, but will add a little extra bonus point when trying to impress your guest. A bed of couscous, topped with the potatoes that you’ve cut into quarters, your lamb and a roasted carrot. Add to the side some greek yoghurt mint sauce and a little slice of lime as an option. Sprinkle some chilli flakes to add some colour and flavour and voila!

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You and your guest can now enjoy this delicious and fresh summer dish!

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We hoped you enjoyed this recipe, if you are trying it out, let us know how it goes!

Love,

N & L

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