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Turkish Adana Kebab

Monday, September 16, 2024

Adana kebab is a Turkish dish (from the city of Adana in the south of Turkey) consisting of well-seasoned minced lamb, which is prepared on a skewer and grilled over a charcoal fire. They are usually long and flat. I guess I will have to settle for an approximation of the original and work on flattening them even more next time. Fortunately, those are pretty tasty too even though I cooked them on a grill skillet and therefore lack of a hint of the smokiness from the coals! Traditionally, they are served with lavash (again I used regular flatbread), a type of Turkish flatbread, garlicky yoghurt sauce (I used tzatziki) and red onion salad with lots of parsley and sumac. For the salad, I just mixed red onion slices, roughly chopped tomatoes and chopped parsley with some lemon juice and sumac.

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Middle Eastern stuffed Butternut Squash

Wednesday, August 21, 2024

Sweet roasted butternut pumpkin, filled with aromatic lamb mince (use chicken or beef if desired) with lots of warm spices served with a pomegranate molasses flavoured yoghurt sauce. It's the perfect cozy meal for cold days. You can roast the pumpkin and cook the lamb ahead of time, so they are ready to stuff, and roast at dinner time.

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Lamb Chops With Blackberry Port Sauce

Tuesday, July 23, 2024

This mouth watering pan-seared lamb chops with a tender, pinky center and a fruity blackberry port sauce is perfect on mashed potatoes or with a side of greens. Blackberries are delicious in savoury sauces, and this version is the ideal match for the rich lamb chop and many different meats. To get a nice crust on the lamb chops, use a cast-iron or stainless steel skillet. Non-stick just won't cut it.

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Herb Roasted Rack of Lamb

Saturday, June 01, 2024

The lamb racks are coated with a blend of fresh herbs and then roasted to perfection. It's so tender, juicy and flavourful. Served alongside a vibrant mint chimichurri, absolutely perfect for a family Sunday dinner or an easy main for entertaining. Roast the lamb for about 15 minutes for very pink meat, 20 minutes for medium rare, and 25 minutes for medium/well-done and 30 minutes for well done.

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Slow Cooker Leg Of Lamb

Sunday, March 24, 2024

This is truly the easiest way to prepare a leg of lamb – simply season the meat with garlic, roseamry, salt and pepper and let your slow cooker work its magic for 8-10 hours until the flesh falls off the bone! The slow cooker maximises the flavour of the lamb by locking in all of the aromas of the beef broth and spices that keep the flesh succulent and tender during cooking. The lamb is ready to be served once it's done in slow cooker. Browning in the oven is optional.
I have used the cooking juice to make a gravy to serve with lamb. However, if you ain't fancy for gravy, then serve them with some browned lemon and garlic halves. Enjoy with some roasted or steamed vegetables or a simple salad.

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Minted Lamb and Feta Meatballs with Tomato Salad

Wednesday, December 27, 2023

These lamb and feta meatballs are deliciously spiced with mint and garlic. They are succulent, juicy and loaded with flavour served with a colourful cherry tomato salad over a bed of homemade hummus. They are naturally gluten free, low carb and perfect comfort food for the whole family to enjoy.

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Lamb Meatballs with Sweet and Sour Harissa Sauce

Tuesday, December 05, 2023

These richly spiced lamb meatballs are quick and easy to make but are packed full of flavour thanks to the fruity, sweet, and tart pomegranate molasses and garlicky and spicy harissa. They have Mediterranean vibes and with a richly flavoured and aromatic harissa sauce. Harissa is essentially a Tunisian chilli pepper paste, and there are lots of variations. You can make your own or use ready-made. Pomegranate molasses can be found in Turkish stores or online.

Lamb Meatballs with Sweet and Sour Harissa Sauce

adapted from Olivemagazine

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Pomegranate Molasses and Honey glazed Meatballs

Tuesday, December 27, 2022

These meatballs are soft, tender and so flavourful, but what really brings them to life and sets them apart from other meatball recipes is the use of pomegranate molasses. Pomegranate molasses is a syrup of boiled pomegranate juice, and has a fruity sweetness that's countered by a lovely, sharp tart flavour. It's most commonly used in Middle Eastern cuisine and often used to enhance savoury dishes, esp. red meat and game, with fruity flavours.

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Stuffed Eggplants with Lamb and Apricot Chutney

Tuesday, October 04, 2022

An easy stuffed eggplant recipe - delicious, comforting and loaded with flavour! The medium-sized eggplants are first roasted until tender, then filled with ground lamb and apricot chutney, returned to the oven for a further 15 minutes until very soft and tender. Whether you're looking for a simple weeknight meal or something to show off at your next dinner party, these delicious stuffed eggplants are sure to be a crowd-pleaser! Feel free to make the recipe with your favorite stuffing (red lentil, chickpea, haloumi, etc). If you belongs to those people with OR6A2 gene who are sensitive to the aldehyde component (the soapy smell) found in cilantro and dislike the taste of cilantro, use flat parsley instead.

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Couscous with Lamb, Dates and Roasted Pumpkin

Sunday, October 24, 2021

This is an easy, nutrient-dense and delicious salad that's satisfying enough to have as a complete meal with protein, carbohydrate, fiber, and healthy fat and will fuel you for whatever comes your way. If you want to make this vegetarian, but still want to have some protein, swap chickpeas for ground lamb. This salad also combines, roasted pumpin, fresh herbs, dates, pomegranate to really elevate the flavour and texture.


600-800 g Organic Hokkaido pumpkin, cubed 3 tbsp Olive oil 1 tbsp Dijon whole grain mustard 2 Garlic cloves, chopped 1 tsp Sea salt 300 g Ground lamb 1 tbsp Moroccan spice blend Salt and black pepper to taste	150 g Couscous 350 ml Boiling water 30 g Flat parsley, chopped 10 g Coriander, chopped 100 g Dates, diced (or dried apricot) Pomegranate seeds Juice of 1 lemon

Preheat the oven to 200C/400F. Place cubed pumpkin in a baking tray. Add in olive oil, wholegrain mustard, salt and garlic. Toss everything together. Bake in the upper rack of hot oven for 40 minutes until tender and golden brown.
Dry the raw ground lamb on paper towels and let it come up to room temperature. Add the meat to a hot, lightly oiled cast-iron pan and spread it into an even layer. Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. Brown the other side, then break into bits. Add Moroccan spice blend, salt and pepper. Stir to combine.
Meanwhile, add boiling water and 1/2 teaspoon salt to the couscous in a medium saucepan. Cover and set aside for 10 minutes.
Fluff the couscous with a fork. Add in browned ground lamb, chopped herbs, diced dates, pomegrante seeds and lemon juice. Toss everything together. Serve with roasted pumpkin.

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Spicy Lamb Meatballs with Greek Yoghurt and Mint Raisin Pesto

Tuesday, April 20, 2021

Juicy, tender, and ultra-flavourful lamb meatballs, thanks to all the wonderful spices, served with creamy Greek yoghurt and mint raisin pesto. They are baked in the oven and all cooked evenly throughout without hovering over the skillet and flipping when you are pan frying them.
The mint pesto keeps well in the fridge for a few days. It also freezes well – leftover can be frozen in an ice cube tray. You can also make an extra batch of meatball and keept them frozen for up to 2 months.

Meatball	Mint Raisin Pesto
1 Large egg 50 g Panko (Japanese breadcrumbs) 1 tsp Ground cumin 1/3 tsp Crushed red pepper flakes 1/4 tsp Ground turmeric 1 Large garlic clove, minced A handful of flat parsley, finely chopped 1 tbsp Bacon fat, melted (or olive oil) 1 tsp Sea salt 400 g Ground lamb	35 g Mint leaves, thick stems removed 20 g Parsley leaves, thick stems removed 3 tbsp Golden raisins 1 clove Garlic, minced 1 tsp Lemon zest Juice of 1 lemon 120 ml Extra-virgin olive oil 1/2 tsp Sea salt Plain Greek yoghurt (for serving) Red Peppercorns (optional, for serving)

Preheat oven to 220C/425F. Combine egg, panko, cumin, red pepper flakes, turmeric, minced garlic, finely chopped parsley, bacon fat, and salt in a large bowl. Add in ground lamb and mix well.
Roll teaspoons of mince mixture into balls. You should have about 30 meatballs. Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs in the middle of hot oven until browned and cooked through, 8-10 minutes.
Process mint, parsley leaves, raisins, garlic clove, lemon zest and juice, olive oil, and salt in a blender until smooth. Taste pesto and season with more salt if needed.
Spread yoghurt over plates and divide pesto and meatballs on top. Sprinkle some red peppercorns over if using.