Spiced Lamb (with Hummus)
This Lebanese Spiced Lamb is a real favourite!
This recipe is used for what's know as Hummus bil Lahme (or hummus with meat).
It's really easy to make with a few ingredients. Serve it on top of the hummus with pomegranate seeds, fresh parsley & a good drizzle of olive oil. It is traditionally eaten with Lebanese bread (no cutlery required!)
Here's the recipe:
Ingredients
1 tablespoon olive oil
250g Lamb mince
1/2 teaspoon salt
3/4 teaspoon baharat
1/2 teaspoon pomegranate molasses
1 tablespoon pine nuts
pinch of pepper
For serving:
1 tablespoon fresh pomegranate seeds
Handful of fresh parsley leaves
Lebanese bread
Method
1. Heat olive oil in a fry pan. Add pine nuts and toast until they just turn a golden brown. Do not leave unattended because this will only take a minute. Remove from pan and set aside.
2. Using the same pan cook lamb mince, stir to brown and remove large lumps of meat.
3. Add salt, baharat, pepper & molasses. Stir through & remove from heat once all meat is cooked through. Return pine nuts to pan.
Spiced lamb is now ready to serve on top of a plate of hummus.
Serve immediately with a drizzle of extra virgin olive oil and fresh pomegranate seeds.
Enjoy!
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Unbelievably Tender Braised Lamb Breast, you will just love this recipe!
This is a melt in the mouth lamb breast recipe, cooking it down for 3 hours just makes it so juicy and tender; it's a great cut of meat and is cheaper to buy and has just so much flavour!
Ingredients-
➤ 2 lamb breasts
➤ 1 tbsp mustard, I used English
➤ 2 handfuls of mint and parsley
➤ 6 anchovies
➤ 2 onions
➤ A good glug of Marsala
➤ 500ml lamb stock
➤ Potatoes, for roasting
➤ 300g purple sprouting broccoli
Recipe-
1. First of all, season your lamb breasts with salt, and then brush on the mustard, make sure this evenly covers the meat. Chop up your herbs and sprinkle over, then chop your anchovies and add on. Roll these lamb breasts up and use some string to tie up.
2. Add some oil or fat to a large shallow pan, turn the heat on high and add your lamb breasts in. Turn them to get an even colour and then once coloured take out of the pan and add in the onions which should be thinly sliced.
3. Once these have sweated down a bit, add in the Marsala and deglaze the pan. A few minutes later add the lamb breasts back and top up with stock. Put your lid on and cook for 3 hours in a 160°C oven. 4. For your roast potatoes, parboil your potatoes, and roast for an hour or so. Steam your broccoli, when you're a few minutes away.
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Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)
I think that roasting is the best way to cook broccolini. It brings out the flavour and you get crunchy golden tips! This Roasted Broccolini recipe is a wonderful side dish eaten plain, but with a simple Tahini Sauce and sprinkle with nuts, it becomes company-worthy as an impressive side dish OR a vegetarian main.
Particularly great served alongside Middle Eastern dishes, such as Chicken or Lamb Shawarma!
Lamb Köfte with Pine Nuts and Tahini Sauce
Find the recipe here in English:
This is a recipe from my cookbook ‘Flavours of Home’:
This video is in Luxembourgish language with English subtitles.
In Israel food is a celebration. Wherever you go, you will find people ordering tables full of little dishes, all meant for sharing. You find the likes of amazing salads, grilled meats, creamy dips and charred vegetables. It’s a feast for the eyes and the palate.
One of the dishes I really liked in Israel are köfte – little lamb meatballs with lots of spices. In Jerusalem we were served giant köfte skewers in a small kebab shop in one of Jerusalem’s alleys. The meat came with a bowl of creamy tahini sauce and simple Israeli salad (cucumber, tomato and red onion). It was such a simple meal, yet so utterly delicious. And fortunately, it’s easy enough to make köfte at home and feel like in a kebab shop in Jerusalem…
This recipe was created as part of my “Staycation” show, inspiring people with recipes from my travels that they can recreate at home – to get us all to travel in our minds despite being stuck at home this summer…
This video was shot for RTL Télé Lëtzebuerg.
Fillet of lamb with Chinese cabbage and cumin - Silent Cooking with Simon Xie Hong (with recipe)
click here to watch the full episode with two more dishes:
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Ingredients:
lamb fillet
thyme, rosemary,
5 spice powder,
rice wine, soy sauce
ginger, olive oil, cumin, coriander seeds, coriander root,
dried chilli, black sesame seeds
2 pcs baby Chinese cabbage
1 shiitake mushroom, 1 teaspoon of honey
soy cream, vegetable stock, white rice wine
potato starch flour, rape oil
00:16 Cut lamb fillet into large cubes, add thyme, rosemary, salt, pinch of sugar, five-spice powder and pepper and mix with your hands. Add rice wine and soy sauce.
01:54 Place 2-3 thin slices of ginger on the fillet, press 2 cloves of garlic and marinate with olive oil for 10 min
03:16 Fry coriander seeds and cumin. Chop ginger, peeled clove of garlic and two small coriander roots; add chili and sesame seeds to the cumin-mix
05:53 Cut baby Chinese cabbage and shiitake mushroom into halve, grind cumin-mix in a mortar and boil water in a wok
07:32 Heat olive oil and add garlic, ginger and coriander roots, stir, salt and pepper, add a teaspoon of honey and deglaze with a splash of rice wine, add soy cream, vegetable stock and cumin mix
10:22 Put mushroom and baby Chinese cabbage into the boiling water, add salt, white rice wine and rice wine, remove the vegetables, add the mushrooms to the cumin sauce
11:55 Take the lamb fillet pieces from the marinade, sprinkle with potato starch flour, heat the canola oil and sear the meat, deglaze with rice wine, add the cumin sauce.
Nisha Katona’’s Irresistible Railway Lamb Curry | This Morning
If you’re looking for the perfect midweek meal the whole family will enjoy, look no further. Nisha Katona’s back in the kitchen with her irresistible railway lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900’s. Packed full of flavour and served with pine nut rice it's a guaranteed crowd pleaser.
Broadcast on 27/09/2023
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