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Category: Lamb

  • Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    Middle Eastern Macaroni Salad with Lamb & Za’atar

    DaanDaan
    Middle Eastern macaroni salad combines pasta, lamb, chickpeas and za’atar in a creamy dressing. The chickpeas add substance while the spice blend keeps the salad savoury and aromatic.
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    Servings
    Servings 6 people

    Ingredients
     

    • 200 g elbow macaroni
    • 225 g ground lamb
    • 240 g mayonnaise
    • 2 tsp sugar
    • ¾ tsp ground mustard
    • 1 tbsp zaatar
    • 400 g chickpeas drained
    • 40 g onion finely chopped
    • 1 tbsp lemon juice
    • ½ tsp salt
    • ¼ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water until al dente. Drain and cool under cold water.
      200 g elbow macaroni
    • Brown the ground lamb in a frying pan until cooked through, then drain and cool slightly.
      225 g ground lamb
    • Whisk the mayonnaise with sugar, ground mustard, zaatar, lemon juice, salt and pepper.
      240 g mayonnaise, 2 tsp sugar, 3/4 tsp ground mustard, 1 tbsp zaatar, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper
    • Fold the macaroni, lamb, chickpeas and onion through the dressing.
    • Chill before serving so the pasta absorbs the seasoning.
    Start Cooking

    Chef's notes

    • Cool the pasta fully before adding the dressing to prevent it from becoming oily.
    • Chill for at least 30 minutes if time allows.
    • Add a little lemon juice before serving if the salad tastes too rich.
    • Use Greek yoghurt for part of the mayonnaise if you prefer a sharper dressing.
    Drink pairing
    Creamy pasta, lamb and za’atar suit drinks with citrus, herbs and gentle acidity.

    Alcoholic

    • Vermentino
    • Dry rosé
    • Pale ale

    Non alcoholic

    • Mint lemonade
    • Sparkling lemon water
    • Iced green tea
    Nutrition per serving
    Calories: 623kcal (31%) | Carbohydrates: 46g (15%) | Protein: 17g (34%) | Fat: 41g (63%) | Saturated Fat: 9g (56%) | Cholesterol: 44mg (15%) | Sodium: 480mg (21%) | Potassium: 380mg (11%) | Fiber: 7g (29%) | Sugar: 6g (7%) | Vitamin A: 71IU (1%) | Vitamin B12: 1µg (17%) | Vitamin C: 3mg (4%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 81µg (77%) | Folate: 133µg (33%)

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  • Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade

    Casper @Applause for the ChefCasper @Applause for the Chef
    Garlic rosemary lamb chops are quick to grill and full of clean Mediterranean flavour. Lemon zest lifts the rich meat, while olive oil and fresh herbs help the chops cook juicy and tender.
    4 from 1 vote
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    Servings
    Servings 4 people

    Ingredients
     

    • 900 g thick-cut lamb loin or rib chops
    • 4 clove garlic minced
    • 1 tbsp fresh rosemary finely chopped
    • 1.25 tsp sea salt
    • 0.5 tsp black pepper freshly ground
    • 1 lemon zested
    • 60 ml olive oil
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    Instructions

    • Mix the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl.
      4 clove garlic, 1 tbsp fresh rosemary, 1.25 tsp sea salt, 0.5 tsp black pepper, 1 lemon, 60 ml olive oil
    • Coat the lamb chops with the marinade, cover and chill for at least 1 hour or overnight.
      900 g thick-cut lamb loin or rib chops
    • Heat a grill or griddle pan to medium-high and cook the chops for 7–10 minutes in total, turning once.
    • Rest under foil for 5 minutes before serving.
    Start Cooking

    Chef's notes

    Marinate overnight for deeper flavour. A meat thermometer gives the most reliable result; 57°C is medium-rare and 63°C is medium. BBQ if you can for that nice summery taste. 
    Drink pairing
    Lamb with garlic, rosemary and lemon pairs best with drinks that bring freshness, herbs or gentle tannin.

    Alcoholic

    A medium-bodied Côtes du Rhône or Rioja Crianza has enough fruit and structure for grilled lamb without overwhelming the herbs.

    Non alcoholic

    Sparkling lemon and rosemary water keeps the pairing bright and mirrors the citrus-herb marinade.
    Nutrition per serving
    Calories: 515kcal (26%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 9g (56%) | Cholesterol: 149mg (50%) | Sodium: 901mg (39%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 22IU | Vitamin B12: 5µg (83%) | Vitamin C: 15mg (18%) | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 51µg (13%)

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