Menu
Coriander-and-fennel crusted lamb chops
Bombay potatoes
Indian salad
One of the things I love about many of the recipes in Modern Spice by Monica Bhide, is that they are so darn easy. This week's dish, coriander-and-fennel crusted lamb chops is no exception; but what a lesson in how simple can be effective.
Essentially a marinade for lamb chops, Monica's experience and encyclopedic knowledge of spice combine to perfectly accentuate the natural ovine flavours with a hint of heat in the background to remind you of its Indian origins. And the cooking instructions are spot on for baby pink meat, loaded with juice like a plump grapefruit.
I used two different types of chop: one on the bone and the other with the bone removed, rolled and tied into the form of a steak. Both worked equally well and formed a classy contrast with each other when served together.
As side dishes, I prepared classic Bombay potatoes cut through with smooth cilantro leaves, and a salad of tomato, onion, and cucumber dressed with buttery sesame oil and tangy lime. All the flavours of spring on a plate.
If I didn't have so many more recipes to try, I'd be cooking this again next week, and the week after, and the week after that. Well, lamb isn't in season for that long.
Coriander-and-fennel crusted lamb chops
Bombay potatoes
Indian salad
One of the things I love about many of the recipes in Modern Spice by Monica Bhide, is that they are so darn easy. This week's dish, coriander-and-fennel crusted lamb chops is no exception; but what a lesson in how simple can be effective.
Essentially a marinade for lamb chops, Monica's experience and encyclopedic knowledge of spice combine to perfectly accentuate the natural ovine flavours with a hint of heat in the background to remind you of its Indian origins. And the cooking instructions are spot on for baby pink meat, loaded with juice like a plump grapefruit.
I used two different types of chop: one on the bone and the other with the bone removed, rolled and tied into the form of a steak. Both worked equally well and formed a classy contrast with each other when served together.
As side dishes, I prepared classic Bombay potatoes cut through with smooth cilantro leaves, and a salad of tomato, onion, and cucumber dressed with buttery sesame oil and tangy lime. All the flavours of spring on a plate.
If I didn't have so many more recipes to try, I'd be cooking this again next week, and the week after, and the week after that. Well, lamb isn't in season for that long.
No comments:
Post a Comment