First of all I want to apologise for being away so long, the beginning of the year has been quite intense. I had to go back to France for a little while to be with my family as my grandmother got really sick and needed me around. Then I got a new exciting job at G-Star RAW which kept my creative mind really busy. And finally I finished it up by breaking my left leg a couple of weeks ago. In short cooking had to remain in background for a little while.
Anyhow now that I am able to move around and stand on my two legs, I have re-integrated my kitchen and here comes a delicious Turkish flavour like lamb recipe.
Ask your butcher for extra long lamb cutlets, untrimmed so you have big chops to gnaw on. Marinate the lamb overnight if you can, to really intensify the flavours.
Turkish style lamb chops, sweet roasted vegetables, toasted pistachios, feta cheese and lemony bulgur.
Cooking time: 1hr
– 8 small carrots
– 1 small red onion
– 1 small white onion
– sea salt & black pepper
– olive oil
– 1 dried red chilli
– 1 tbsp coriander seeds
– 1 tsp oregano
– 8 bay leaves
– 6 “meaty” lamb chops
– 1 glass bulgur
– 1 tbsp “runny” honey
– White wine vinegar
– 1/2 orange
– a handful pistachios nuts
– 1 lemon
– 50gr feta cheese
– small bunch of parsley leaves
Preheat the oven to 200ºC.
Trim and half the carrots lengthways, then peel and cut the onions in 4. Place the carrots and onions into a roasting tray and toss with a good pinch of salt and pepper and about 2 tbsp of olive oil. Cover with foil, then place in the hot oven and cook for around 30 minutes.
Prepare the lamb rub. In a pestle and mortar, grind the dried chilli, the coriander seeds, the oregano, four bay leaves and a good pinch of salt and pepper to a fine powder. Rub all over the lamb chops and put to one side.
Once the vegetables are cooked through, remove the foil, then add the remaining bay, the runny honey, and about 2 tbsp of white wine vinegar. Add the juice of half an orange and pistachio nuts as well. Return the roasting tray to the oven and roast for a further 30 minutes, until the vegetables become golden and sticky.
Heat a pan with some olive oil and cook the chops about 2 to 3 minutes on each sides (be careful as the fat may spit).
Cook the bulgur according to packet instructions. Drain and leave the bulgur to cool, then finely grate over the zest from the lemon and squeeze the juice of half on top. Drizzle some olive oil on top, season well and mix together.
Spoon the bulgur onto a serving platter, layer over half the roasted carrots and onions and place the lamb chops on top. Add the remaining veg, golden pistachios and any lovely juices from the tray, then serve with crumbled feta and finely chopped parsley leaves – delicious!
I paired this dish with a red Bordeaux Grave – I chose a Fleurs de Calens which is a full-bodied red wine that shows rich fruit flavours but also an intense & robust oak character that really compliment the spicy flavour of the turkish dish.
The Dutch boyfriend’s opinion:
The lamb chops dish was not something I enjoyed very much. The lamb was a bit dry and there was not enough meat on it. The couscous and the feta did not form a unity and there were unfortunately not enough pistachio nuts. There were a lot of flavours, but each came separate without reinforcing another. Too bad, since it looked great… Carrots were delicious though!