Grilled lamb

South American inspired grilled lamb.
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Lamb is not the prefered meat when grilling in South America, but after googling I did find that some places they sometimes use lamb. I read that lamb was the cheapest meat they could get hold only used in a few dishes and sometimes grilled. I asked some of my South American friends, but they did not have any lamb recipes either.
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I found some rack of lamb at the grocery store, something I seldom do and was finding myself imagining the smell of grilled meat slightly charred.
Grille lamb rack
 I made a chimicurri that I massaged the meat with, grilled and served with a green salad with baked corn.
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Preparing lamb racks

1-1.5 kg rack of lamb

Chimichurri

2.5 dl minced parsley
4/3 clove pressed garlic
2 tablespoons finely chopped oregano
125 ml olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper

Finely chopped chili to taste

I chopped everything with a knife, but you can certainly use a blender or something similar.
Half of this I spread on rack of lamb and the other half
I mixed with some finely chopped chili.

This was the first time I grilled rack of lamb, so I winged it a bit.
I grilled the meat on high heat for a few minutes to char the meat and then I turned the grill down to about 100 C and left the meat there for about 30 minutes.

Corn on the cob with herbs and butter

Salad with baked corn

 
Piquant herb butter200 g butter
1 teaspoon ground cumin
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
2 cloves minced garlic
2 tablespoons chopped chili
2 dl finely grated Parmesan cheeseMix everything together, except 1 dl of cheese4 corn on the cobBoil the corn in salted water for about 10 minutes
or purchase pre-cooked ones
I cut them in half length wise and place them cut side down on a baking tray, spread the butter on top and sprinkle the rest of the cheese on top.
Grill them in the oven until the butter is melted and the cheese is nicely crusted.
250 degrees C between 5 to 10 minutes near the top of the oven to corn get a nice golden crust.
Baked corn on the cob

Salad

I bought a bag of mixed greens from thee store enough for 4 people.

The dressing

1 dl olive oil
2 tablespoons fresh lemon juice
1 small clove garlic, minced
kosher salt and black pepper

Mix the dressing ingredients together.
Toss the salad i a bowl with the dressing, cut off the kernels of the cobb and mix them with the salad.
Salad and corn

Enjoy a different easter dinner.

Pulled lamb

 Pulled lamb

Celebrating Easter or Passover with a feast by eating lamb, is a tradition that goes as far back from when the Israelites left Egypt. Back then they probably did not eat the lamb the same way as we do now.
This dish is just a rustic fast food take on a easter dinner,

I used 1 leg of lamb that I boned and cut into pieces

Marinade
6 cloves garlic
1 onion
1 dl chopped parsley
1 leaves from 1 couple sprigs rosemary
2 tsp ground cumin
1 dl olive oil
2 teaspoons white wine vinegar

Mash everything in a blender or with an immersion blender, rub this on the lamb pieces. Allow to sit for 3 hours at room temperature or overnight in the refrigerator.
Pulled lamb recipe

Put the meat in a roasting pan with the marinade and bake in of the oven at 90-100 C for 7 hours.I covered the lamb pieces with aluminium foil half the time.

When it is finished shred the meat and serve with fresh Pita bread or flat bread, vegetables, legumes and sauces.

Homemade Pita and flat bread, recipe HERE

 

Tzatziki recipe HERE
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Mint and parsley salad recipe HERE
The rest of the side dishes I bought ready made.

Süyuqash, Uyghur lamb soup

SAMSUNG CSC

Are you curious aboout the different dishes from around the world? I am.

At my place of work I have colleagues from different nationalities and three of them belong to an ethnic group called Uyghur, two from Kazakhstan and one from China. Ever since I found out about their background I have been asking them about Uyghur cuisine and what kind of traditions they have. The first thing I remember saying was “wow, what are typical dishes from your region” and one day one of them handed me a cup with soup and said “Here, I brought you some soup since you are so interested in our local dishes and tell me what you think”. I accepted the cup and took a long whiff and it had the distinct smell of lamb and after a mouth full  of this hearty soup I could taste other ingredients like paprika, garlic and coriander.

I asked for the recipe, she said she did not use any but I did get instruction on  how she goes about making it. Here is the result of my attempt on making this soup.

Süyuash is the general term for soup with noodles and if I understand it correctly you can use other ingredients to make a süyuash(soup) as long as it has noodles in it.

 

You need:

1,5 kg or 3 lb Lamb with bone

1 Onion

2 cloves of garlic

1 thumb sized peeled piece ginger

1 tomato

1/2 tbs of whole pepper corns

1-2 tsp salt, if you need more add this later.

Coarsely chop the vegetables and put all the ingredients in a pot and bring to a boil, then turn down the heat and let it simmer for about two hours. During simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes to remove this.

Strain the soup and dice the cooked meat  and put aside.

Broth

diced lamb meat

1/2 onion

3 Green paprika

1 red paprika

1 tbs paprika paste

1/2-1 cup pasta, depending on how thick you want the soup.

A couple of handfulls of chopped coriander

Finly chopped garlic

Salt and pepper to tase.

oil for sauteeing

 

Dice the vegetables and sautee for a few minutes in a little oil. Add the broth, meat and paprika paste, and let this simmer for a few minutes or until the veggies are soft. Then add the pasta and when this is to your liking add chopped coriander and garlic.

Serve this with freshly baked bread and enjoy.