Sumac Lamb Chops, Butternut and Brussels Sprouts Salad Mixed Coleslaw and Mint and Sumac Salad Dressing

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As mentioned in my Frangelico and Cranberry Pudding blog that when I make desserts for friends and family, I absolutely have no dietary requirements in mind (of course this is different when dealing with customers for my catering company). However, much as that is true where desserts are concerned, it is definitely a contrast for my meals. When I cook, I have to make sure that, when assembling a meal at the end of the cooking everything balances. I make sure that we eat as healthy as possible, from the use of oils, sugars to the style of cooking. Which brings us to this tasteful and healthy meal. When I created this recipe, I was craving something healthy, filling and tasty, and of course an opportunity to use my Sumac spice, and I just wanted to make it the star of the main course. Equally so, it was to make it tell a story, because food tells a story and creates fond memories to be revisited in the future. For those who have never heard of Sumac.

Sumac is a Middle Eastern spice made with deep red berries from the Sumac tree. The berries from the tree are then dried and pulverised into a coarse powder. Sumac is used for dry rubs, marinades, and dressing. And, is also best used as a sprinkle over food before serving; It pairs well with vegetables, grilled meat and fish.

I used Sumac for my lamb marinate, on the salad dressing and sprinkled it over the meat before serving. To make the marinate and dressing more tasty and distinctive, I added fresh mint but made sure it has a subtle taste, and not overpowering. I also added honey to complement the tartness nature of the Sumac. I mean, most of us love ‘sweet and sour’ food; however, my recipes for this course, does not give you exactly that, but gives you a balance of flavours.

I hope that you and your friends\family will love this dish from my table and create fond memories.

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INGREDIENTS

Sumac Lamb Chops

500g Lamb Chops

2 Tablespoons Olive Oil

1 Tablespoon Butter

Marinate

2 Tablespoons Soy Sauce

3 Tablespoons Olive oil

1 1\2 Teaspoons Sumac

Salt and Pepper

2 Tablespoons Honey

1 Teaspoon Fresh Mint, chopped

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Coleslaw

1 -2 Medium Carrot

1 Baby Red Cabbage

1 Baby White Cabbage

1\4 Cup Plain Yoghurt

30ml Mayonnaise

Pinch of Salt

½ Teaspoon Lemon Juice

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Butternut and Brussels Sprouts Salad

100g Butternut, peeled and sliced

80g Brussel Sprouts

4 – 6 Small Raw Beetroot

2 Cups Baby Spinach

Feta Cheese (optional)

Handful Cherry Tomatoes

2 Tablespoons Olive Oil

30g Butter

Salt

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Mint and Honey Sumac Salad Dressing

3 Tablespoons White Wine Vinegar

2 Tablespoon Grapeseed Oil

2 Tablespoons Honey

1 Teaspoon Sumac

Salt and Pepper

11\2 Teaspoon Fresh Mint, chopped

1 Spring Onion

METHOD

Sumac Lamb Chops

  1. In a small shallow bowl, mix together the oil, soy sauce, honey, mint, sumac, salt and pepper. Stir, until well combined.
  2. Put the lamb chops in a large zipper bag and pour over the marinate, ensure that all the meat is coated. Then seal the bag and let the meat marinate for 2 hours, preferably overnight (in the fridge).
  3. Whilst the meat is marinating, prepare veggies.
  4. Preheat the oven to 200℃
  5. Put a large stainless-steel frying pan (oven proof if possible) on a medium heated stove. Heat olive oil and butter then duly place the lamb chops in the pan, fry each side for 2 to 3 minutes. Then, transfer the pan with the meat in the oven and grill for 10 minutes. Keep the meat warm

Mixed Coleslaw

  1. In a small shallow bowl, mix yoghurt, mayonnaise, salt and lemon juice. Then stir until everything is incorporated.
  2. Finely shred the cabbages, and thinly cut the carrots into strips or use a grater or food processor. Mix all together and place in to medium salad bowl.
  3. Pour the yoghurt\mayonnaise dressing over the vegetables and stir until everything is well coated. Then taste for seasoning, add salt if needed.
  4. Cover the bowl with a cling wrap, and place it in the fridge.

Mint and Honey Sumac Salad Dressing

  1. In a small shallow bowl, mix white wine vinegar, oil, honey, cut spring onion, mint, salt – stir until everything is well mixed.
  2.  Put it the fridge, and take it when serving.♥

Butternut and Brussels Sprouts Salad

  1. Preheat the oven to 200℃
  2. Peel and cut butternut and beetroot.
  3. Place the butternut in a baking tray, drizzle with oil and season with salt, toss and ensure all is coated. Roast for 20 minutes. Do the same for beetroot.
  4. Place the Brussel sprouts in a baking tray or dish, drizzle with oil, rub in the butter and season with salt – then roast for 20 minutes.
  5. After all the vegetables have been roasted, keep them warm, separately.
  6. Rinse and towel dry the spinach, and set aside.
  7. Start frying and grilled the meat.
  8. After the meat is done, assemble all the salad ingredients, and serve.

 

 

 

 

 

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