Sumac Lamb Chops, Butternut and Brussels Sprouts Salad Mix. Coleslaw, Mint and Sumac Salad Dressing
Equipment
- Frying Pan
- Baking Tray
- Bowls
Ingredients
Sumac Lamb Chops
- 500 g Lamb Chops
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
Marinate
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Olive oil
- 1 12 Teaspoons Sumac
- Salt and Pepper
- 2 Tablespoons Honey
- 1 Teaspoon Fresh Mint chopped
Coleslaw
- 1 -2 Medium Carrot
- 1 Baby Red Cabbage
- 1 Baby White Cabbage
- 1 4 Cup Plain Yoghurt
- 30 ml Mayonnaise
- Pinch of Salt
- ½ Teaspoon Lemon Juice
Butternut and Brussels Sprouts Salad
- 100 g Butternut peeled and sliced
- 80 g Brussel Sprouts
- 4 – 6 Small Raw Beetroot
- 2 Cups Baby Spinach
- Feta Cheese optional
- Handful Cherry Tomatoes
- 2 Tablespoons Olive Oil
- 30 g Butter
- Salt
Mint and Honey Sumac Salad Dressing
- 3 Tablespoons White Wine Vinegar
- 2 Tablespoon Grapeseed Oil
- 2 Tablespoons Honey
- 1 Teaspoon Sumac
- Salt and Pepper
- 11 2 Teaspoon Fresh Mint chopped
- 1 Spring Onion
Instructions
Marinated Lamb Chops
- Make the marinade: In a small shallow bowl, mix together the oil, soy sauce, honey, mint, sumac, salt, and pepper until well combined.
- Marinate the lamb: Place the lamb chops in a large resealable bag. Pour the marinade over them, making sure each chop is coated. Seal the bag and refrigerate for at least 2 hours, preferably overnight.
- Prepare the vegetables: While the lamb is marinating, get your vegetables ready.
- Preheat the oven: Set the oven to 200 ℃.
- Sear the lamb: Heat a large ovenproof stainless-steel frying pan over medium heat. Add olive oil and butter, then place the lamb chops in the pan. Fry each side for 2–3 minutes until nicely
Mixed Coleslaw
- Make the dressing: In a small bowl, mix together the yoghurt, mayonnaise, salt, and lemon juice. Stir until smooth and well combined.
- Prep the vegetables: Finely shred the cabbage and cut the carrots into thin strips (or use a grater/food processor). Place them in a medium salad bowl.
- Combine: Pour the yoghurt and mayonnaise dressing over the vegetables. Stir until everything is evenly coated. Taste and adjust seasoning with more salt if needed.
- Chill: Cover the bowl with cling wrap and refrigerate until ready to serve.
Mint and Honey Sumac Salad Dressing
- Mix the ingredients: In a small shallow bowl, combine white wine vinegar, oil, honey, chopped spring onion, mint, and a pinch of salt. Stir until everything is well blended.
- Chill: Cover the bowl and place it in the fridge until ready to serve.
- Enjoy: Take it out just before serving and drizzle over your dish.
Butternut and Brussels Sprouts Salad
- Preheat the oven: Set the oven to 200 ℃.
- Prep the butternut and beetroot: Peel and cut into chunks. Place the butternut on a baking tray, drizzle with oil, season with salt, and toss to coat. Roast for 20 to 30 minutes. Repeat the same process with the beetroot.
- Roast the Brussels sprouts: Place them on a baking tray or dish, drizzle with oil, rub with butter, and season with salt. Roast for 20 to 30 minutes.
- Keep warm: Once all the vegetables are roasted, keep them warm separately.
- Prepare the spinach: Rinse, pat dry, and set aside.
- Cook the meat: Fry or grill the meat until done to your liking.
- Assemble the salad: Combine the roasted vegetables, fresh spinach, and cooked meat. Serve warm.