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…

PORK SCHNITZEL WITH SAGE & PARMESAN CRUST

Ingredients:
*4 pork leg schnitzels
*50g plain flour
*Salt and pepper
*2 Eggs
*½ cup water
*200g Panko crumbs
*10 sage leaves, finely chopped
*¼ cup continental parsley, finely chopped
*¼ cup parmesan cheese, grated
*Oil for shallow frying

To serve:
Coleslaw, lemon wedges & fresh rocket


Cooking Instructions:
1. Flatten pork leg steaks with a meat mallet or rolling pin *you can ask your friendly butcher to do this for you (-:
2. Dust pork schnitzels with seasoned flour and shake off excess.
3. Dip each schnitzel into beaten egg and water.
4. Press schnitzel firmly into the combined crumbs, herbs and parmesan cheese.
5. Heat oil over a medium heat for 2 - 3 minutes and shallow fry each schnitzel until golden. Drain on absorbent paper.
6. Serve hot with coleslaw, lemon wedges & fresh rocket

CREAMY MUSHROOM & PORK LOIN STEAKS

Ingredients:

*4 lean, thick cut pork medallions
*Salt and pepper to season
*100 g butter
*400 g portabello mushrooms cups (or a mix of mushrooms)
*½ cup port wine or maderia
*½ cup beef stock
*1 tsp cornflour
*¼ cup thick cream
*2 tblsp chives, finely chopped

To serve: thick cut chips & steamed asparagus or broccolini


Cooking Instructions:
1. Season pork steaks with salt and pepper. Heat the BBQ or griddle pan on a medium heat for 3 minutes, brush steaks with oil and cook for 1 minute each side for each 1cm thickness. Rest for 5 minutes and keep warm.

2. Melt butter in a frying pan over a medium heat. Sauté mushrooms until soft for 4 minutes, pour over the port and beef stock. Reduce heat and simmer for 3 minutes.

3. Whisk together the cream, cornflour and chives. Pour into the pan and heat through until sauce is thickened.

4. Serve pork steak with creamy mushroom and port sauce. Garnish with thick golden potato chips.