Lamb with Chickpea Puree and Hot Mint Sauce

Lamb with Chickpea Puree and Hot Mint Sauce

Serving Size: 4 to 6


Ingredients 
1 shoulder of lamb, about 1.6 - 1.8 kg (3.5 - 4 lbs)
Sea salt and black pepper



Marinade
4 garlic cloves, crushed to a paste with a pinch of salt
Juice of 1/2 lemon
2 tablespoons red wine vinegar
1/2 medium red onion, finely grated
2 teaspoons sweet paprika
1 tablespoon olive oil


To serve:
1 quantity Chickpea Puree (see below)
1 quantity Hot Mint Sauce (see below)

Place the lamb in a large roasting pan. If you are using a shoulder, score the surface very lightly 1-2mm deep in a 1 cm criss-cross pattern to help the marinade penetrate the meat.

Mix all the marinade ingredients together except the olive oil, season with salt and pepper, and rub all over the meat. Now add the olive oil (it can prevent the acidity of the lemon and vinegar from penetrating the meat), and leave to marinate for a minimum of 2 hours, turning occasionally, or in the fridge overnight.

Preheat the oven to 160C (325F). Cook the lamb for a minimum of 3 hours, adding a small glass of water (125ml or 1/2 cup) to the pan after the first 30 minutes and each subsequent hour. Baste the lamb every 45 minutes. To test if the lamb is ready, insert a wooden skewer in the centre: if the meat is soft and has a lot of give, then it is done. Let it rest for 15 minutes before carving.

Chickpea Puree

Makes 6 servings

Ingredients

1 teaspoon cumin seeds

3/4 cup extra-virgin olive oil, divided

3 large garlic cloves, minced

3 cups drained canned chickpeas (garbanzo beans; from about three 15-ounce cans), liquid reserved

1 teaspoon coarse kosher salt

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

Preparation

1. Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. 
2. Transfer to mortar or spice mill; grind.
3. Heat 1/4 cup oil in large saucepan over medium-high heat.
4.  Add garlic and cumin; stir 1 minute. 
5. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. 
6. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. 
7. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. 
8. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. 
9. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. 
10. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. 
11. Do ahead Can be made 1 day ahead. 
12. Cover; chill. Bring to room temperature before using.

Real mint sauce recipe

Preparation time

less than 30 mins


Cooking time

no cooking required


Serves 4


Mint grows so freely that once you know the trick you never need buy mint sauce again.

Ingredients

bunch of mint
pinch salt
4 tbsp boiling water
4 tbsp white wine vinegar
1 level tbsp caster sugar

Method

1. Strip off the mint leaves, sprinkle with salt and chop finely.
2. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
3. Stir in the vinegar and taste.
4. Add more water or vinegar and adjust seasoning to suit your taste.

Lamb with Chickpea Puree and Hot Mint Sauce

Lamb with Chickpea Puree and Hot Mint Sauce
Serving Size: 4 to 6

1 shoulder of lamb, about 1.6 - 1.8 kg (3.5 - 4 lbs)
Sea salt and black pepper

Marinade
4 garlic cloves, crushed to a paste with a pinch of salt
Juice of 1/2 lemon
2 tablespoons red wine vinegar
4 tablespoons fresh thyme leaves
1/2 medium red onion, finely grated
2 teaspoons sweet paprika
1 tablespoon olive oil


To serve:
1 quantity Chickpea Puree (see below)
1 quantity Hot Mint Sauce (see below)
Place the lamb in a large roasting pan. If you are using a shoulder, score the surface very lightly 1-2mm deep in a 1 cm criss-cross pattern to help the marinade penetrate the meat.
Mix all the marinade ingredients together except the olive oil, season with salt and pepper, and rub all over the meat. Now add the olive oil (it can prevent the acidity of the lemon and vinegar from penetrating the meat), and leave to marinate for a minimum of 2 hours, turning occasionally, or in the fridge overnight.

Preheat the oven to 160C (325F). Cook the lamb for a minimum of 3 hours, adding a small glass of water (125ml or 1/2 cup) to the pan after the first 30 minutes and each subsequent hour. Baste the lamb every 45 minutes. To test if the lamb is ready, insert a wooden skewer in the centre: if the meat is soft and has a lot of give, then it is done. Let it rest for 15 minutes before carving.

Duke Darori in Zion's Kitchen: Stacked Eggplants Rounds

Stacked Eggplant Rounds


Cooking with Kids: Stacking is great precision work for the older kids and depending on their age this could be a great opportunity to introduce them to frying.

Note: To seed tomatoes, cut tomato in half and gently scopp out seeds; or turn halves upside down over a bowl and gently squeeze until all the seeds have come out. Tomato seeds can be bitter and so can eggplant, so it is better to remove the seeds for these Stacked Eggplant Rounds.

Duration: 40 minutes

Cook Time: 25 minutes

Prep Time: 15 minutes

Servings: 4-6
INGREDIENTS

Gefen Canola Oil Cooking Spray
2 eggplants, unpeeled, sliced into 1/2 inch rounds
Kosher salt
1/4 cup olive oil
1/4 teaspoon freshly ground pepper
1 (8 ounce) container feta cheese, crumbled
6 on-the-vine tomatoes, seeded and chopped or 1 (16 ounce) can chopped tomatoes, drained
1 green pepper, seeds and ribs removed, finely chopped
8 large basil leaves
PREPARATION


1. Preheat oven to 425°F.(220°C ) Lightly spray jelly-roll pan with cooking spray.

2. Place eggplant slices on paper towels and sprinkle lightly with salt. Let sit for about 5 minutes. Pat dry with more paper towels.

3. Lay the eggplant rounds in a single layer on a prepared pan. Brush with olive oil and season with pepper. Roast for 15 minutes; turn over and brush with oil. Continue roasting for 10 minutes more.

4. While eggplant is roasting, combine feta, tomatoes, and peppers in a medium bowl. Set aside.

5. Stack basil leaves, roll them up like a cigar, and slice them into thin strips (a chiffonade).

6. Place one slice eggplany on a serving platter. Spoon 1 – 2 tabelspoons feta mixture on top. Repeat layers. Finish with a few shreds basil. Repeat with remaining ingredients.

Serve with Braised Carrots.