Posted on 1 Comment

Lamb ribs with chermoula

‘Shut the gate’ is one of the funniest ways to express when something is so fantastic

that there is nothing left to say on the matter. Well, I reckon this lamb rib dish is one of

the best I have ever had the pleasure of cooking and eating; so, yeah . . . shut the damn

gate! In all seriousness, though, ribs are the tastiest cut of lamb as they have an amazing

layer of fat on top of the meat. When cooked slowly in spices until the meat is falling off

the bone, and finished with a zingy chermoula, not much can top them.

LAMB RIBS WITH CHERMOULA

1.5 kg lamb ribs

3 tablespoons lard or other

good-quality animal fat

sea salt and freshly ground

black pepper

Chermoula

1 large handful of coriander leaves, chopped

1 large handful of flat-leaf parsley leaves, chopped

1 large handful of mint leaves, chopped

2 garlic cloves, chopped

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 teaspoon smoked paprika

½ long red chilli, deseeded and chopped

3 tablespoons lemon juice

125 ml (1/2 cup) olive oil

sea salt and freshly ground

black pepper

To make the chermoula, combine the herbs, garlic, spices, chilli and lemon juice in a food processor and process to a paste.

With the motor running, drizzle in the olive oil and process until smooth. Season with salt and pepper to taste.

Preheat the oven to 150°C (130°C fan-forced).

Rub the ribs with the fat and sprinkle with a generous amount of salt and pepper.

Heat a large flameproof casserole dish over medium–high heat.

Add the ribs in batches and seal on all sides for 4–5 minutes until browned.

Return all the ribs to the dish, cover with the lid and roast in the oven for 3 hours, or until the meat is tender and falling off the bone.

Cut the ribs into pieces, drizzle over the chermoula and serve.

Serves 4

Posted on Leave a comment

Lamb chops with anchovy aioli

One of the more unusual flavour combinations I was introduced to when I started my chef

apprenticeship about 30 years ago was the marriage of anchovy and lamb. The salty nature

of anchovies works so well with lamb, that I have used this combination in many ways since

that first encounter. Try this classic surf and turf for yourself, I know you’ll be convinced.

LAMB CHOPS WITH ANCHOVY AIOLI

Serves 4

4 x 180 g lamb forequarter chops

sea salt and freshly ground

black pepper

1 pinch of dried mint

½ teaspoon ground cumin

3 tablespoons coconut oil or good-quality animal fat

Anchovy aioli

6 jarred salted anchovy fillets, rinsed and patted dry, finely chopped

1 tablespoon finely chopped dill fronds

1 tablespoon finely chopped flat-leaf parsley leaves

250 g (1 cup) Aioli (see recipe below)

sea salt and freshly ground black pepper

Place all the anchovy aioli ingredients in a bowl and mix to combine. Taste and season with more salt and pepper if needed.

Season the lamb chops with salt and pepper and sprinkle over the dried mint and cumin.

Heat the coconut oil or animal fat in a large frying pan over medium–high heat. Add the lamb and cook, turning occasionally, for 6–7 minutes for medium–rare (or cook to your liking). Transfer to a plate and allow to rest for 5 minutes, keeping warm.

Serve the lamb chops with the anchovy aioli.

AIOLI

Makes 470 g

6 roasted garlic cloves

4 egg yolks

2 teaspoons Dijon mustard

2 teaspoons apple cider vinegar

1 ½ tablespoons lemon juice

420 ml (1 cups) olive oil

sea salt and freshly ground black pepper

Combine the garlic, egg yolks, mustard, vinegar, lemon juice and olive oil in a glass jug. Using a hand-held blender, blend, working the blade from the bottom of the jug slowly to the top, until thick and creamy. Alternatively, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin, steady stream and process until the aioli is thick and creamy. Season with salt and pepper. 

Store in an airtight container in the fridge for up to 5 days.