Char Grilled Lamb with Israeli Cous Cous, Oven Roast Tomatoes & Balsamic
For those of you who haven't already noticed, sometimes I can be a bit general with my measurements, ingredients and cooking methods... The reason for this being that I think that the only time you need to really stick to a recipe is when cooking desserts (predominantly baked desserts). The truth of the matter is, I treat recipes as more of an inspiration rather then a strict guide to follow.
I fully encourage you, my readers, to take my recipes and make them your own. To utilise what is available, what you like and the skills you have (however basic or great) to interpret these recipes to suit you. It really is my philosophy as a chef and as someone who has to provide edible meals for dinner every night.
There are no rules in the kitchen but the ones you make yourself, and if you try new things then you're only going to benefit- either from enjoying your triumphs or learning from your failures.
So with that in mind...
You will need... (2 generous serves)
400gr lamb (use whatever cut you like- loin, chops or cutlets. We used rump, which worked well because it was tenderised with the marinade and well rested after we seared it and is a lot cheaper then cutlets or loin)
Marinade...
1/4 cup red wine
2 Tbs olive oil
2 sprigs thyme
1/4 tsp dried chilli
1 sprig rosemary
1 clove garlic, crushed
salt & black pepper
1 cup Israeli cous cous (sometimes called pearl cous cous)
4 spears asparagus, sliced at an angle
2 large, ripe tomatoes
1 Tbs balsamic vinegar
salt and pepper
handful of fresh rocket
Method...
1. Place the lamb all the marinade ingredients into a resealable bag. Massage the marinade into the lamb and seal up the bag, place it in the fridge for a few hours.
2. Cut the eye out of the tomato, then cut each tomato into eighths. Place them on a lined tray (or on a rack on a tray to allow to air), and sprinkle with salt, pepper and any herbs you like. Pop in the oven at 70 degrees celsius for 4 hours, or until semi-dried.
3. Cook the Israeli cous cous according to packet instructions (usually 125gr of cous cous to a cup of boiling water, with salt and olive oil), once cooked, stir in the asparagus and allow the residual heat to cook to al-dente.
4. Sear the lamb on the barbecue, or in a hot pan with a little oil, cook as desired. Mix the tomatoes, rocket, olive oil and balsamic with the cous cous and asparagus. Serve as desired (you could mix the lamb through the cous cous if you like) and drizzle with a touch more balsamic and olive oil.
I fully encourage you, my readers, to take my recipes and make them your own. To utilise what is available, what you like and the skills you have (however basic or great) to interpret these recipes to suit you. It really is my philosophy as a chef and as someone who has to provide edible meals for dinner every night.
There are no rules in the kitchen but the ones you make yourself, and if you try new things then you're only going to benefit- either from enjoying your triumphs or learning from your failures.
So with that in mind...
You will need... (2 generous serves)
400gr lamb (use whatever cut you like- loin, chops or cutlets. We used rump, which worked well because it was tenderised with the marinade and well rested after we seared it and is a lot cheaper then cutlets or loin)
Marinade...
1/4 cup red wine
2 Tbs olive oil
2 sprigs thyme
1/4 tsp dried chilli
1 sprig rosemary
1 clove garlic, crushed
salt & black pepper
1 cup Israeli cous cous (sometimes called pearl cous cous)
4 spears asparagus, sliced at an angle
2 large, ripe tomatoes
1 Tbs balsamic vinegar
salt and pepper
handful of fresh rocket
Method...
1. Place the lamb all the marinade ingredients into a resealable bag. Massage the marinade into the lamb and seal up the bag, place it in the fridge for a few hours.
2. Cut the eye out of the tomato, then cut each tomato into eighths. Place them on a lined tray (or on a rack on a tray to allow to air), and sprinkle with salt, pepper and any herbs you like. Pop in the oven at 70 degrees celsius for 4 hours, or until semi-dried.
3. Cook the Israeli cous cous according to packet instructions (usually 125gr of cous cous to a cup of boiling water, with salt and olive oil), once cooked, stir in the asparagus and allow the residual heat to cook to al-dente.
4. Sear the lamb on the barbecue, or in a hot pan with a little oil, cook as desired. Mix the tomatoes, rocket, olive oil and balsamic with the cous cous and asparagus. Serve as desired (you could mix the lamb through the cous cous if you like) and drizzle with a touch more balsamic and olive oil.
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