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Cook-A-Long lamb chops & garlic bread

Lamb chops and garlic bread
Lamb chops and garlic bread


For the ultra garlic bread:

1 Large ciabbata
250g butter softened
6 garlic cloves, finely chopped
4T roughly chopped parsley
1 lemon, zested and juiced
2t chilli flakes
Salt and freshly ground black pepper
100g mature cheddar, finely grated

For the rub:
2T coriander seeds
1T cumin seeds
2t fennel seeds
2t mustard seeds
2t black pepper corns
1T coarse sea salt
1T garlic flakes (or powder)
2kg Woolworths Lamb braai chops 

For the Greek salad
2 X 100g pieces of feta cheese
3 Ripe tomatoes cut into wedges
1 red onion, thinly sliced 
1 English cucumber
100g Kalamata olives, pips removed

For the dressing combine:
1T dried oregano
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1t sugar
salt and freshly ground black pepper to taste

Preheat oven to 180C. Cut slices into the bread being careful not to cut right through separating the slices. Turn the loaf on the long and cut slices along the length of the loaf creating an almost checkered effect in the bread. 
Add the softened butter to a mixing bowl along with the garlic, parsley, lemon juice, zest chilli and season with the salt and freshly ground black pepper. Add the grated cheese and mix through the butter before spreading between the slices of bread. 
Wrap the loaf in foil before placing it in the oven to crisp up the let the butter and cheese melt. This will take about 15 minutes.

For the lamb chops:
Add the coriander seeds, cumin seeds, fennel and mustard seeds to a mortar before pounded to break up the ingredients. Add the black pepper, sea salt and garlic flakes and pound again until a rub is formed. 
Coat the lamb chops in the spice rub and let it rest for 5 minutes while you heat a griddle pan. 
Add the chops to a griddle cooking it as you render out the fat allowing the meat to sear in its own fat. Turn over after 3-4 minutes and cook the other side in the same manner. Turn over again if you need the chops to cook a little further, cooking for another 2 minutes on both sides. 

For the Greek salad:
Add the tomatoes to a serving dish along with the red onion. Rough cut the cucumber into chunky wedges and add to the dish with the olives and finish by topping with the feta cheese. 
Drizzle the dressing over and serve with the lamb chops and garlic bread. 

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