These spicy lamb cutlets done on the BBQ are perfect in this moroccan-inspired dish, and ideal for a casual weekend get together. Your guests will be salivating watching them cook on the BBQ, followed up by lots of finger licking after tasting the lamb cutlets with heaps of creamy labne and spicy dukkah.
Don't be put off by the long preparation time for this dish, it's really very simple to put together, and just a little prep time the day before. Then throw everything together while BBQ'ing the cutlets. What could be easier? Enjoy!
Apologies - yes I know it's been a long between posts from the Food Union, but life has been a tad chaotic of late what with cookbooks and advertising clients all vying for my attention. Read More
To rectify this lapse and appease the masses I've thrown together a scrumptious dish for you all from Emma Knowles at Gourmet Traveller using lamb racks and spices. I think its one of those trans seasonal dishes that could be good at any time of the year, and hits the spot in my book for flavour.
Yay for a long weekend in New Zealand for Waitangi Day. It's timed perfectly for those of us out there fighting the return to work blues and wishing we were still in the middle of their christmas holidays! Read More
To make the most of the warm evenings over Waitangi weekend we cranked up the barbecue and gave our new outdoor table & chairs a test drive. The results were table & chairs = big tick, lamb/salad = yummmm, plus a few vinos to wash it all down. So good night had by all!
This moroccan inspired lamb recipe is equally good cooked on a barbecue or the stove. It takes a bit of prep, but you can do the dukkah in advance so it doesn't take too long to pull together.