Sticky Lamb with Pomegranate and Date molasses

These chops have a toffee taste to them, inspired by Moroccan flavours such as dates, nutmeg, cinnamon and pomegranate which works so well with Lamb.

Cook the meat slowly at first so the chops are very tender then crisp up toward the end of cooking for a sticky toffee finger licking treat.

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

PRINTER FRIENDLY OPTION

Sticky Lamb with Pomegranate and Date molasses

by Lululemonandlace

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

Supper Club- Curry Night

Hola,

Last Saturday’s Supper Club was a huge success, we had an amazing group of guests and the whole evening was just a pleasure to organise.

Here are some photos of the evening and the food, please watch this space for the dates of the next event.  We have a new location coming up too which is all very exciting….

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through the window

Through the window….

table 5

Beautiful table set up

sunflower

name [place

menu X 5

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The guests have arrived to some music and welcome cocktail….

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In the Kitchen; preparing the starters….

starter above

starters new

table 3

close up starter

bhaji

Onion Bhaji’s

Click on this link for the Onion Bhaji recipe:

https://lululemonandlace.com/recipes/veggies/nanas-onion-bhajis/

wings

Tamarind Sticky Wings

Click on this link for my Tamarind Sticky wings recipe:

https://lululemonandlace.com/recipes/chicken/tamarind-sticky-wings/

table

table 2

me

Preparing the Biriyani…

main

The main course is ready to go…. Dal Mahkani, Foogath and Minted Lamb Biriyani

Click on the link for my Dal Mahkani and Foogath recipes:

https://lululemonandlace.com/recipes/lentilsbeans/dal-makhani/

https://lululemonandlace.com/recipes/fish-seafood/foogath/

dessert

Dessert; Warm Beetroot Brownie with Coconut and Cardamom Ice-Cream, with Beetroot syrup and Candied Beetroot

truffles

Chilli Chocolate Truffles; recipe coming soon

Thank you again to all of my wonderful guests, and of course the people behind the scenes ❤

The next date will be announced soon!!

Lulu xxx

Lulu’s Christmas Part 3… Moorish Christmas Stuffed Lamb & Pigs in Blankets with Sage and a Honey Glaze

Ho ho ho……

I thought it was time to share more festive dishes.  Please see below for my latest Christmas recipes, this includes an alternative roast idea and a pigs in blankets recipe. Take a look……<3

Moorish Christmas Stuffed Lamb

At Christmas it’s always nice to try something new.  In my family we would always have two meats on Christmas day; Turkey and another meat such as Goose or Lamb.  This recipe is a great Christmas roast alternative.

Living in Spain, I wanted to include the flavours of the Mediterranean and my focus was Morocco.  I still wanted to keep what I feel are the traditional flavours of Christmas such as clementine’s, cranberries and Port.  Remembering an old Moroccan Lamb dish which I have cooked in the past, influenced me.  It was made with a stuffing of couscous, prunes, figs and apricots. The meat was rubbed all over with a spiced butter, so taking this process I came up with this recipe.

My fruit of choice was cranberries, apricots, figs and fresh clementine’s which I soaked overnight using the same method as making a Christmas cake, but the fruit is soaked in Port rather than Brandy.

The butter rub has fragrant spices such as cinnamon, star anise, cloves but also a little fresh rosemary.  These flavours are quite usual for Moroccan Tagines but also have the festive aroma and taste.

The Lamb is cooked pink and the taste is rich and fragrant. The great thing about this dish is you can serve it with your regular Christmas day trimmings or spice it up and make cumin roasted carrots or honey roasted sprouts.  Or as an alternative, you can have a totally different Christmas dinner and serve this with a buttery couscous or tabbouleh.  The choice is yours!

 

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Festive Ingredients

Ingredients:

2kg Lamb leg (get your Butcher to remove the bones, but also keep these for the gravy)

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1 carrot

1 whole garlic bulb

1 clementine

Handful of fresh thyme

Butchers Twine

Thick sewing needle

Stuffing:

100g dried cranberries

14 dried apricots

4 dried figs

1 cup Port

Zest of 2 clementines

40g breadcrumbs

35g pistachio nuts (chop small but not too fine)

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8 chestnuts (you can use the vacuum packed chestnuts, I had fresh and pan roasted them, if you do this make sure you use a lid as they pop!!)

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1 carrot diced small

1 onion diced small

A knob of butter

Butter Rub

100g salted butter

3 large cloves garlic grated

1 cinnamon stick

1/2 star anise

4 cloves

1 level tsp grated nutmeg

2 sprigs of fresh rosemary

1 tsp salt

1/2 tsp ground black pepper

Gravy:

Lamb bones

1 carrot

1 onion

2 celery sticks

4 cups water

1 bay leaf

1 tbsp. plain flour

1 small glass port

2 tsp redcurrant sauce…  https://lululemonandlace.com/recipes/christmas/redcurrant-sauce/

Salt and pepper

Method:

Soak the fruit overnight before cooking.  Take the apricots and figs and dice, then mix the cranberries in and pour over the port.  Cover well and leave overnight.

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You can also prepare your stock the night before. Place the lamb bones into an oven tray with the carrot, onion, celery, bay leaf and water.

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Cover with foil and stick into a pre-heated oven at 220 degrees for 1.5 – 2 hours.  Make sure you keep checking the stock during this time to make sure the water does not dry out. The idea is to get a rich condensed roasted lamb stock.  Add a little more hot water if needed.

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After the cooking time, remove the bones and the celery, then with a hand blender blitz the stock. Try to scrape all of the lamb juices from the oven dish.

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Let the stock cool then cover and place in the fridge until required.

The next day the fruit should have expanded and soaked up most of the port.  Add the zest of the clementines, the breadcrumbs and pistachio nuts.

Crumble your chestnuts and add to the fruit.

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chestnuts

Set this aside.  In a frying pan melt the knob of butter and add the onion and carrot, gently soften but do not brown.

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Softened onion and carrot

Let this cool then add to the fruit.

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The stuffing

Pre-heat your oven to 190 degrees.

Place your butter in a bowl and grate in the garlic mix well and set aside.  In a hand blender (I use a coffee grinder to grind my spices) grind the cinnamon stick, star anise, cloves, nutmeg, salt and pepper.

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Next add in the rosemary leaves, if you are not using a coffee grinder it might be best to chop these finely. Add these spices to the butter and garlic mix.  Set aside.

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Mix well.

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Butter Rub

Lamb Stuffing time!!

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Carefully slice the opening a little wider. Just so you have a little more room to stuff.

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Dab the inside of the meat with a paper towel to dry it a little.  Rub 3/4 of the spiced butter into the inside, reserving the rest for later.

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Next get the fruit stuffing, get a handful and squeeze it into a compact ball.

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Stuff this into the Lamb, pushing to compress the stuffing.

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Keep going pressing the mixture in well.  The idea is to get as much of the stuffing in as possible, I managed to fit practically all of it in!  You want to be able to slice through the Lamb without the stuffing falling out when cooked.

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Turn the Lamb on its side to push down the stuffing a little further.

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Push the stuffing down

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Push the stuffing in and fold over the meat edges

Try to tuck and fold the meat edges so there are no holes for the stuffing to fall out.

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Tucking the meat in

Thread the needle with the butchers twine, insert into one edge of the cavity and tightly make a secure knot.

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Keep tucking and pulling the meat as you stitch it up.  Wrap the meat edges over each other to secure the stuffing. Make a tight knot at the end of stitching.

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Wrap the meat edges over each other and stitch tightly, then secure with a tight knot

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Neatly stitched Lamb

Season with salt and pepper.  Rub the remaining spiced butter over the top of the Lamb.

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In a oven dish place the carrot, onion, clementine halved, thyme and the garlic bulb halved.

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Place the Lamb on the top.

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I added a little bit of water in the bottom of the dish, about 200ml.

Place in the oven uncovered. Roast for 1 to 2 hours (depending on your meat size) or until the juices run slightly pink when pierced with a skewer.  If you have a meat thermometer insert into the thickest part of the meat, the temperature should read 57-60 degrees for medium rare. My Lamb was 2kg and took 1 hour 20 minutes to cook.

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Remove from the oven, lift the Lamb carefully from the tray and set aside to rest.  I would cover with foil, it needs at least 20 minutes to rest.

You can now make your gravy.  Place the oven dish straight onto the hob on a high heat.

Remove the garlic and clementine and reserve for later.  Discard the carrot and onion as you already have carrot in your pre-made stock.

Stir and scrape all of the juices from the pan, add the flour and whisk well so it doesn’t turn lumpy.

Pour in the Port.

Pour in the Lamb stock you made the day before.

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Add in the redcurrant sauce and stir.

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Taste the gravy, add salt and pepper if needed.  Let it bubble away and thicken.

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Tasty Gravy

You are now ready to serve up, I served this with the garlic and clementine from the roast.

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Hello September!!

Hello folks,

I have been very busy over last week helping Millie Green Stylist with her wedding decorations. It has been non stop but I have tried to cook a few recipes in between the madness, below you will find a recipe for a Spicy Lamb Tagine and a seafood paella….

Firstly find some photos of Millie Green Stylists wedding set ups;

Vintage signs……

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The vintage drinks station went down a treat, a light refreshment before the ceremony. Strawberry flavoured iced water, still lemonade and cucumber & mint water served in jam jars with retro straws.

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I helped with the serving 😉

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The drinks nearly all gone 🙂

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One of my Aunts table plans

The venue…. Hotel Bates

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The grand stairway which the bride walks down to the ceremony…

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Ceremonial set up with chandelier and draped fabric…

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The kids station…

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I drew some personalised fairies on canvas bags for the kids to colour in

In the evening…

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part of the photo booth and guest book signing area

For more info please take a look at Millie Green on Facebook;

https://www.facebook.com/Milliegreenstylist?fref=ts

and on Instagram it is @milligreen_stylist see link below….

https://instagram.com/milliegreen_stylist/

On Saturday I made a really tasty Spicy Lamb Tagine. We have lots of figs in the garden that are ready to eat and I wanted to incorporate these into a dish. Figs go really well with rosemary and cardamon so I used these ingredients to make a tagine. I do seem to use rosemary quite often when making tagines, but I just the love the flavour it gives the dish.

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fresh figs picked from the garden

Lamb was the meat of choice for this recipe; it is difficult to get hold of good Lamb here in Spain, I managed to get some lamb cutlets which I chopped into chunks leaving the bones in. This worked really well and as the pieces were small they didn’t take too much time to go tender. I would have like them to be chunkier so you can use diced lamb if you can get hold of it, or chops which are cut a little thicker.

The paste I made to marinade the lamb was inspired by chermoula. Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking used to flavour seafood or meat dishes. I took the concept of bashing the garlic with salt and adding spices and herbs to create a marinade, but I used thyme rather than coriander as again this herb is great with figs.

As the figs are fresh these are added at the end of the cooking time as you want them to keep the shape and not dissolve. I started on the hob then transferred into an oven dish then I cooked it slowly in the oven, . You can use  a Tagine…..ours was not big enough 😉 Then it is topped off with a sprinkle of toasted almonds to give a bit of crunch and rosemary flowers for decoration and they taste amazing…yum!

I have made many Tagines but this one my Aunt has said she thinks is her favourite…have a go  and tell me what you think ❤

Check out my recipe:

Spicy Lamb Tagine with Fresh figs and Potatoes

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Serves 4

Time 1- 1 1/2 hours approx depending on type of Lamb meat

Difficulty Easy

Ingredients:

1 kilo Lamb meat

Marinade:

3 cloves garlic grated

1 tsp sea salt

1 red chilli

Handful fresh thyme leaves

2 tbsp olive oil

2 tsp ground cumin

1/2 tbsp tomato paste

Juice of 1 lemon

Tagine:

1 onion sliced

3 rosemary sprigs; 1 chopped finely

1 whole red chilli pricked with a knife

1 cinnamon stick

1 tbsp grated ginger

1tbsp runny honey

3 carrots sliced thickly

3 cardamon pods bashed

1/2 pint lamb stock

25g butter

1 tbsp olive oil

85g blanched almonds

4/5 baby potatoes or 2 medium-sized potatoes cut into wedges, skin left on.

Rosemary flowers for decoration (optional)

Method:

Chop your lamb into chunks.

Make your marinade. Put the grated garlic and salt into a pestle and mortar and bash until it creates a paste.

Then empty into a hand blender and add in the chilli, thyme leaves, cumin, oil, tomato paste, lemon juice and blitz to create a red paste. You can do this by hand with the pestle and mortar it just takes a little more effort ;-).

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Pour the marinade over the lamb and mix it well, leave for 1/2 hours, or if you have time do this the night before.

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Once marinated you can start the tagine.

Set the oven to the highest temperature.

Heat the oil and butter in a deep-frying pan and add in the lamb to brown, you can do this in batches. Try and get a good colour to the lamb.

Once you have good colour place the lamb in an oven dish retaining the oil in the pan.

Add in the sliced onion, the chopped rosemary sprig and the grated ginger. Cook until the onions are soft.

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Add in the cinnamon stick and the cardamons then stir and add the whole red chilli. Cook for another 2/3 minutes.

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Add this to the lamb. Tuck in the other two rosemary sprigs and tuck the carrots then mix up.

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Pour in the hot stock, also pour a little water into the hot frying pan to de-glaze and get all of the juices then pour this over the lamb mix.

Cover with foil and place in the hot oven.

After 20 minutes turn the heat down to 180 degrees and cook for around 45 minutes to an 1 hour minutes or until the lamb it tender.

As I used thin lamb pieces I added my potatoes after the initial first 20 minutes, if using chunkier lamb I would add it in a little later once the lamb is nearly tender.

Tuck the potatoes in making sure they’re covered with the stock. Let these cook until soft; about 25 minutes.

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Once cooked remove the foil stir well and taste as it might need more seasoning then place the figs in the dish and drizzle with the honey.

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Turn the heat of the oven back up to high. Cook for another 20 minutes uncovered.

This will cook the figs, reduce the sauce and give the lamb more colour. The honey adds that little bit of extra sweetness.

Whilst this is cooking dry fry the almonds until toasted.

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Remove the tagine from the oven place the Rosemary flowers on the top to decorate then sprinkle with the toasted almonds.

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Serve with buttery couscous.

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The flavours are so tasty, a good heat of spice and warmth then the figs bring a sweetness and freshness to the dish. The lamb melts in your mouth…..YUM!! ❤

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