Lamb backstrap, little sprinkle of cumin and salt, and rubbed in oil. Sear in hot griddle for about 10 mins, then 10 mins in 180 degree oven, then 5 mins rest. Slice.
Zucchini slices, grilled on hot griddle with spray of olive oil. Make salad with fried onion, cannellini beans and chopped fresh mint and parsley. Dress with red wine vinegar, olive oil and sugar.
Harissa yoghurt: 1 tsp home-made harissa (from Jo's cooking class) mixed with 1/2 cup yoghurt.
Serve with a crusty bread roll.
Result: 5
Preparation: quite quick, but need to allow time for zucchini to cook.
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