If you picked up the Mail on Sunday, you would have seen this delicious recipe! It's a variation on a dish we picked up from a small roadhouse on the way out of Bondi, and the slightly fusion edge enhances the overall flavour.
What you need:
6 Lamb Chops
50g Ginger
1 ripe papaya, peeled and roughly chopped
30g bunch of fresh coriander, finely chopped
50ml extra virgin olive oil
2 or 3 hot chillies, finely chopped and deseeded
100ml Activia Low Fat natural yoghurt
30g unsalted butter
What you do:
Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yoghurt
Remove fat/meat from top 2 inches of the chop and flatten out meat, removing any extra fat
Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours
Sear on a high heat then grill for around 10 mins of medium heat and the a further 5 minutes on low
Keep turning to prevent burning
Season with salt & pepper and leave to rest for a few minutes before serving
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