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Better Cooking With Sarah Graham and UCOOK!

Foodie and TV star Sarah Graham’s has a delicious beef and buckwheat recipe that appears on the newly launched categories on UCOOK e-food site.

Speedy Lamb Chops with Roasted Cauliflower
Original recipe serves 4
Active cooking time: 15 min

Inactive cooking time: 45 min (mostly unattended) 

Ingredients Portion for 1 Portion for 2 Portion for 4
Sumac 1,25 ml 2,5 ml 5 ml
Sesame seeds 1,25 ml 2,5 ml 5 ml
Ground cumin 1 ml 1 ml 2 ml
Dried mixed herbs 1 ml 1 ml 2 ml
Cauliflower 75 g 150 g 250 to 300 g
Zatar 3.75   ml 7.5 ml 15 ml
Cooked lentils 100 g 200 g 400 g
Mint / coriander 10 g 20 g 40 g
Feta, crumbed 25 g 50 g 100 g
Lamb chop (1 per person) 1 portion 2 portions 4 portions
Ground cumin 1 ml 2 ml 5 ml
Dried thyme 1 ml 2 ml 5 ml
Lemon 1 whole 1 whole 1 whole

 

What you’ll need

For the vegetables

2 tbsp. olive oil

For the lamb chops:

Salt and freshly ground black pepper

1 tbsp. olive oil or coconut oil, for frying

What to do

Preheat the oven to 200 degrees Celsius. First make the za’atar. Mix all the ingredients together and store in a small glass jar. Rub the cauliflower with 1 tablespoon of the olive oil and the za’atar and place in a shallow baking dish. When the oven reaches temperature, place the dish on the middle shelf and leave to bake for 25 to 30 minutes, or until golden and fragrant. When the cauliflower has been in the oven for 15 minutes, season the lamb chops with salt and pepper, cumin and dried thyme. Fry in a nonstick pan with a dash of olive oil for 4 minutes on each side (for medium). Remove and set aside on a warmed plate to rest. Add the lentils to the same pan and cook for 2 to 3 minutes, or until warmed through and just starting to crisp on the outside. Remove from the heat and transfer to a warm serving platter. Remove the cauliflower from the oven, chop roughly and place the florets on top of the bed of lentils. Sprinkle over a little extra za’atar. Scatter over the fresh herbs and cheese, along with a drizzle of lemon juice and serve immediately with the lamb chops.

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By: Sarah Graham. Source and image: UCOOK

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