Lebanese 7 Spice Lamb with Tomato and Red Onion Salad, Mint Yoghurt Dressing
Ingredients
750g lamb chops or lamb leg steaks
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Allspice
1 teaspoon smoked paprika
6 cardamom pods
½ teaspoon nutmeg
2 teaspoons black pepper
Method
Mix the spices together and rub into the lamb. Cover and chill for a couple of hours.
2 tablespoons oil
½ teaspoon salt
Rub the oil and salt all over the lamb
Heat a grill pan or bbq until hot and add the lamb. Seal on each side for 2 minutes then lower the heat and cook to desired temperature. Rest for 5 minutes before serving.
Tomato and Red Onion Salad
2 vine tomatoes
300g cherry tomatoes
1 red onion
1 teaspoon salt
1 teaspoon sumac
Few turns freshly ground pepper
Method
Peel and cut the onion in half through the root.
Slice as thinly as you can and season with the salt. Leave for 20 minutes.
Chop the vine tomatoes and half the cherry tomatoes and toss into the onions with the sumac and the pepper.
Mint Yoghurt Dressing
A handful mint leaves
200g Greek style yoghurt
½ teaspoon salt
2 cloves garlic, chopped
Blend together.
Serve the salad on the side of the lamb, drizzled with some of the dressing.
And if you fancy making your own yoghurt……
Βι¶ΉΤΌΕΔmade Yoghurt
1 litre whole milk
1 tablespoon dried milk
75g natural yoghurt
Method
Scald the milk to 80oc.
Remove from heat and stir in the milk powder.
When temperature drops to 45oc add the yoghurt.
Place in a sterilized kilner jar and seal.
Leave at room temperature for about 6 hours – I find the hot press ideal!
Chill for a couple of hours before using.
