Sunday, May 27, 2012

Lamb Chops with Couscous and bread and Spearmint sauce...

One of the best surprises when I came to live in Spain was the lamb ... Known here as "Lechazo."
These chops don't need anything but salt to season because of the quality of the raw material

In this case I've prepared the chops with a vegetable couscous a very easy dish to prepare. Ingredients are just for guidance.

red pepper
Salt and black pepper
Lemon juice or vinegar

Place the couscous in a bowl, add water and let stand while you grill the vegetables adding a little of olive oil and salt. Then add the vegetables to the couscous and season with a sauce of olive oil, vinegar or lemon and rosemary.

Tips: Depending on the size of the asparagus, I usually scald it in boiling water to make them softer and then cut into 2 or 3 parts. After grilling the asparagus and while you grill the rest of the vegetable, store them in a soup plate covered with aluminum foil to allow it ending to "cook" in your own steam.

Usually I prepare this couscous as a main dish to enjoy the vegetables and the ingredients just depend the vegetables I have the fridge...

For more sensitive to the flavor of lamb... in the case that this is an adult and therefore has more grease bread and spearmint sauce , original recipe from Chef Jamie Oliver is a great solution to cut the flavor:

3 parts of spearmint
1 part of bread cut into small pieces
olive oil
2 teaspoons of mustard
Salt and black pepper

Chop the spearmint and mix with bits of bread in a 3:1 ratio, adding a little of olive oil. Balance the flavors carefully seasoning with salt and pepper. add the mustard and vinegar depending on taste.

Tip: Normally I start preparing the meal by this sauce to let it rest as the flavor will improve with the time...

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