Post by shayneh2006 on Jun 21, 2014 19:51:13 GMT 10
Grilled Lamb Chops Moroccan style, with Green Bean Saute and Puré de Batata
Here's a recipe I put up at a contest somewhere else, but, disqualified myself due to....................
But that's another story....
This is a very tasty recipe to go with fellow bbqers..
I guarantee you will love this one
You need................
About 1 kg lamb chops
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander
3 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon cumin
1 1/2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon pepper
1/2 teaspoon ground hot paprika
Wash the lamb chops and drain thoroughly.
In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil and spices. Add the lamb chops and mix well to coat the meat evenly.
Cover the bowl and refrigerate the lamb chops for at least six hours, or overnight for best results.
Heat your Charcoal grill and cook em to your liking.
Serve with......
Moroccan Green Bean Saute
About 1/2 kg fresh green beans, ends removed
2 tablespoons butter
2 cloves garlic finely chopped
salt
Cumin
Pinch of cayenne pepper
Remove the ends from the green beans. Wash and drain the beans, place them in a pot, and cover with cold salted water. Bring to a simmer and cook, partially covered, over medium heat for 10 to 15 minutes, or until the beans are crisp-tender.
Straight away, drain the beans and cover with cold water to stop further cooking.
Allow the beans to sit in the water for a minute, then drain again.
Melt the butter in the pan, and gently saute the garlic for a minute or two until the oils are released.
Return the green beans to the pot and season to taste with salt, cumin and cayenne pepper.
Stir, and cook just until the beans are heated through.
Mashed Potatoes - Puré de Batata
1 kg potatoes (any type will do)
1 medium onion, finely chopped
A few tablespoons of celery, finely chopped
1 tablespoon plus 4 tablespoons butter
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 cup of warm milk
A pinch of cumin
Cayenne pepper or hot paprika
Peel and wash the potatoes.
In a large pot, cover the potatoes with ample water and bring to a boil. Cook, uncovered, until a potato can be broken in half by inserting a knife through the center. Do it just like you would normally do your mash!!!!!!!!!!!!!
While the potatoes are cooking, gently saute the onion and celery in the one tablespoon of butter until tender and translucent, about 15 minutes. Set aside.
When the potatoes are cooked, drain them and mash them by hand
Mix in the four tablespoons of butter, the onions and celery, the salt and pepper, and as much milk as necessary to reach a consistency that you like.
Serve the potatoes and garnish with a light sprinkling of cumin and cayenne pepper.
Shayne 
