Mix cucumber, tomatoes, feta, olives, yogurt and mint in a large bowl. Season to taste.
Heat oil in a large skillet on high heat. Cook lamb for 6-8 mins, breaking up lumps, until well browned. Stir in oregano and season to taste.
Cut toasted flatbread into wedges and spread with hummus. Serve in bowls with lamb and salad.
avy 3-4 quart casserole, with a tightly fitting lid,
e recipe I am posting, but you can cook the lamb how
r until fragrant. Add the lamb chops and cook for 2
ides.
Season to taste with salt, pepper, turmeric and cinnamon
Trim lamb shanks of excess fat and
eason lamb with salt and pepper, combine marinade seasoning and marinate lamb for
oney mixture now into the lamb.
Cover.
Allow to
e chopped prunes and currants with the creme de cassis
In a saucepan cover chickpeas with water and cook, covered, until
Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
Strain, and whisk in cold butter.
Season with salt and pepper to taste.
Lamb Chops: Heat a large grill pan.
Brush lamb chops with olive oil and season with salt and pepper.
Grill on each side for 2 to 3 minutes.
Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
Enjoy!
ool. When cool, grind them with a mortar and pestle or
n surface of lamb; insert garlic slivers. Place lamb, fat side up
Brown each lamb chop on both sides. Remove
hops lightly on both sides with salt and pepper.
Heat
hili. saute until soft. add lamb. cook until there is no
ach lamb loin and open out to sit flat. Cover with parchment
nion. 30 minutes on high with lamb and onion, then 15 minutes
br>Trim the conical tops with a sharp knife, then soak
owl. Press mixture all over lamb. Heat oil in large skillet