YAKHNIT LUBIYEH - LAMB WITH TOMATO AND GREEN BEANS

This recipe is my take on a simple Lebanese recipe – Yakhnit Lubiyeh. Traditionally the beans are cooked until very mushy. I don’t cook them for quite that long and sometimes add zucchini too. *Chermoula & Baharat are spice blends and although not traditional, I like the flavour they add to the dish.



Serves 4

8 Lamb Loin Chops

2 tins of chopped tomatoes
1 large onion diced
6 garlic cloves roughly chopped
300g fresh green beans
Salt & pepper
Olive oil
*1 tsp chermoula or baharat (optional)
Lots of chopped fresh parsley (optional)



Trim a little of the fat off the chops if you want to. I don’t as I love the rich flavour it gives the sauce.

 

Heat a large crockpot & season lamb chops. Add olive oil to pot & brown chops on both sides to get some good caramelisation. Remove from pot & lower temperature.

 

Sautee the onions until softened and then add garlic and cook for a further 2 mins. Add tomatoes to the pot along with Chermoula or Baharat if you’re using.

 

 

 

Add lamb loin chops back to pot and bring up to a low simmer. Taste sauce and add salt & pepper to your liking. Cook covered for an hour.

 

Add beans & cook uncovered until beans are cooked to your liking. Stir through chopped parsley just before serving.

Serve with rice, cous cous or a baked potato with labneh! Enjoy…

LAMB, CHORIZO & BEAN STIR-FRY

This dish is best cooked in a wok, or large non-stick frypan. 

Tip: oil the lamb rather than adding oil to the wok our pan, you will use less oil, and the lamb will brown well.

Prep time: 10 minutes
Cook time: 8 minutes
Serves 4

Ingredients
500g lamb strips
1 tbsp oil
2 chorizo sausages cut into thin slices
1 red onion, cut into thin wedges
1 red capsicum, thinly sliced
400 g can cannellini beans, rinsed and drained
200 g green beans, trimmed and cooked until tender
juice of one lemon
baby spinach leaves

Method
1. Combine the lamb strips with half of the oil.
2. Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3. Reheat the wok, add remaining oil and heat. Add the sliced chorizo and cook until well browned, remove and reserve with the lamb. Add the onion and capsicum to wok, stir-fry for 1 minute. Add the cannellini and green beans and lemon juice, toss to combine.
4. Return the lamb and chorizo to wok, toss to combine. Serve immediately on top of baby spinach.

Essential Tips
1.When you stir-fry meat cook it in batches and set it aside.
2.Return the meat to the pan with sauces once the vegetables are cooked.
3. Stir-fry only to combine – do not reheat meat for too long or it will toughen.
4. Best lamb cuts for stir-frying - lamb stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks.

CHORIZO BAKE

This recipe was born out of the need to clear out the fridge. It's not necessarily the prettiest dish but nor is it very difficult. In fact, it's basically chopping up whatever you have and throwing it into a baking dish. The key is to chop everything about the same size.

The below recipe is just what I happened to have in the fridge that day. All except for the chorizo that is. I bought that home especially.

Ingredients
2 Billy's fresh chorizo
2 La Boqueria cured chorizo
2 large potatoes
1 sweet potato
2 tomatoes
1 capsicum
1 red onion
1 white onion
whole bulb of separated garlic cloves (skin left on if you like)
wedge of parmesan cheese
juice of half a lemon
extra virgin olive oil
salt & pepper


Method
Preheat oven to 200 degrees.
Cut potato & sweet potato into large chunks. Rinse, place into a saucepan and cover with water. Bring to a simmer and leave for 5 minutes. Drain and allow to dry.

Meanwhile, chop chorizo, parmesan and all other vegies into similar sized chunks. Throw everything into a large baking dish, drizzle with olive oil, lemon juice and season with salt and pepper. Toss to coat evenly.

Place chorizo chunks on top and place into the oven. Bake until potatoes are starting to crisp and chorizo beginning to char.

That's it! You're done.

Serve on a bed of fresh baby spinach or seasoned cous cous or nothing at all.




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