2 Mar 2024
Expat Cookbook: Spicy Peanut & Garlic Lamb with Pineapple & Pomegranate Salad
Culture Expat Cookbook

Expat Cookbook: Spicy Peanut & Garlic Lamb with Pineapple & Pomegranate Salad

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Just returned to Stockholm from your wonderful winter holiday of leisurely soaking up the sun and surf in the summery or tropical parts of the planet?

Then this recipe of lovely intense and refreshing contrasts promises gently sublime memories of the very same exotic scents, flavours and textures of places continually kissed by the steady ebb and flow of tides and the genteel warmth of sun.

Ingredients:

6 lamb chops

Extra coriander leaves

1 large red chilli, cut lengthwise into 6 strips

 

For the crumb:

½ cup salted roasted peanuts, finely chopped in a blender

1 tbsp coriander seeds, ground in a spice grinder

1 tbsp cumin seeds, ground in a spice grinder

1½ tsp garlic granules

½ tsp salt

½ tsp ground chilli

6 tbsp extra virgin olive oil

 

For the salad:

¼ fresh pineapple, skinned, cored and finely diced

½ large pomegranate’s seeds

1 handful of coriander leaves, finely chopped

 

Instructions:

  1. Make the crumb by mixing thoroughly the peanuts, coriander seeds, cumin, garlic, salt, ground chilli and oil.
  2. Put the lamb chops and crumb mixture in a large Ziplock bag, and shake the bag till all the chops are well crumbed.
  3. Leave the bag of crumbed chops to marinate in the fridge for at least ½ a day.
  4. Make the salad by tossing together the pineapple, pomegranate seeds and coriander leaves, and leave covered in the fridge till the lamb chops are ready to be served.
  5. Pre-heat the oven to a fan forced 2200C.
  6. Lay the crumbed chops in a baking tray and roast in the oven for 25 minutes, until the chops’ crumb are a light nutty brown.
  7. Plate the hot crumbed chops, and garnish them with fresh chilli, extra coriander leaves and the few crumbs that have fallen onto the tray.
  8. Serve immediately with the salad as a side.

Serves 2

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