Category Archives: Lamb

5 minute Romesco Sauce, cheats version

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Romesco Sauce is a Spanish pepper and tomato based sauce from the region of Cataluña, that dates back to the 15 th century, thanks to Christopher Columbus who brought back the Romesco peppers from his travels in the America’s which are the base for this sauce.
You can find Romesco sauce everywhere in Spain, it’s very popular and can be eaten with everything from just bread to grilled fish, grilled meat or vegetables.

The original version is with dried peppers, almonds, some times hazelnuts as well, bread, garlic etc…
I have come up with a cheats version that can be done in 5 minutes and it is addictively delicious.

INGREDIENTS:

6 tbsp. Olive oil
1 small onion, peeled and chopped fine
2 garlic cloves, peeled and chopped
1 jar roasted red bell peppers (15 oz. jar / 500 ml), drained
1/4 cup almond butter (the roasted kind)
1/3 cup sun dried tomatoes in olive oil
1/3 cup parsley, roughly a handful
1-2 tsp. red wine vinegar
3/4 tsp. salt
fresh black pepper
1 tsp. smoked paprika (preferably the Spanish kind)

INSTRUCTIONS:

Place the sun dried tomatoes in a bowl and cover with very hot water. Let sit for five minutes then drain.
On medium heat, fry onion and garlic in two tablespoons of oil, until light golden and just soft. Let cool a bit.

In a food processor, add the pepper, the onions and garlic, almond butter, drained sun dried tomatoes, parsley, vinegar, salt, pepper, paprika and the remaining 4 tablespoons of olive oil.
Turn on the food processor and blend until smooth. That’s it!

I use only one teaspoon of vinegar but you can add more depending on how acidic you like it.

The sauce will keep in the refrigerator for about five days in a glass container or jar, but I can assure you, you will be putting it on everything.

Enjoy!

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Shawarma Roasted Red Pepper Pizza

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Sweet and Spicy Shawarma Roasted Red Pepper Pizza, because it’s still weekend and Pizzas are the best.
Homemade pizza dough topped with a simple tomato sauce, two types of cheese, grilled peppers, Shawarma, cherry tomatoes and basil.
This pizza is so good. It’s sweet and a tiny bit spicy and will leave you wanting more.
There really isn’t anything better than home-made Pizza. You could also use store-bought Pizza dough if you’re in a hurry or my one of my LINK

Prep time : 15 min
Cooking time : 10-15 min
Makes : 4

INGREDIENTS DOUGH:

• 500 gr./ 3 1/3 C (type 00) flour
• 1 tsp. sugar
• 1 1/2 tsp. active dry yeast
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tsp. Salt
• 1 tablespoon olive oil
• 350 -375 ml / 1.5 – 1 3/4 cups warm water

INGREDIENTS TOPPING:

• 1 C. Tomato sauce/marinara sauce
• 1 C. shredded Mozzarella
• 1 C. shredded Gouda cheese
• 1 onion, peeled and sliced thin
• 2 whole roasted red peppers from a jar, drained and dried on kitchen paper
• 1 C. cooked Shawarma meat SEE RECIPE BELOW
• 1 tsp. dry chili flakes
• A handful cherry tomatoes, cut in half
• Fresh basil

INGREDIENTS TO MAKE THE SHAWARMA:

• ½ lb. minced beef or lamb
• A drizzle of oil
• 1 garlic clove, peeled and crushed or grated
• ½ tsp. Ground coriander
• ½ tsp. ground cumin
• 1 tsp. smoked paprika powder
• 1/2 – 1 tsp. dry chili flakes
• Salt and pepper

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the dry ingredients and stir to mix, then add the wet. Knead for a few minutes until it comes together. Using your hands, place all the dough on a floured surface, kneading and forming the dough into a ball using some extra flour . Oil a large bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 30-45 minutes or until doubled in bulk.
Meanwhile make the Shawarma meat.
Heat a large frying pan and add a drizzle of oil. Once the pan is hot add the meat and garlic and fry for a minute, add the seasoning and continue cooking until the meat is no longer pink. About 4 to 5 minutes. Turn off the heat and set aside to cool.
Preheat the oven to 230° C / 450° F , place a pizza stone in the oven if you have one or otherwise the baking sheet.
Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 25cm/10” circle (roughly). Place each circle on a piece of parchment paper.
Spread tomato sauce over each pizza base. Divide cheeses, Shawarma meat, onion, peppers and cherry tomatoes over the pizzas.
Transfer the pizza by lifting the parchment paper onto a large board and slide the pizza into the oven.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board. Sprinkle with dried chili flakes and Basil and eat straight away.

Enjoy!

If you make this Shawarma Roasted Red Pepper Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Mediterranean Roast Lamb with Mint Chimichurri

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Mediterranean Roast Lamb with Mint Chimichurri, what’s not to love?

This recipe is simple, fuss-free and turns out perfect every time, lamb is very forgiving since it’s quit a fatty cut of meat so it will not dry out easily. However I do put a small baking dish at the bottom of the oven filled with water to humidify the oven.
If you can, buy a piece of lamb with the bone still in, and although carving without the bone may be easier, the bone adds a lot of flavour to the meat during cooking.
Also it adds so much flavour to the potatoes and onions on the bottom, they are basically being cooked in all the lamb juices and drippings.

Personal I prefer the lamb medium done with a hint of pink. But you may cook it longer if you prefer.
________________________________________
Serves : 4-6
Total cooking time : ca. 2 hours
Roasting Temperature: First 20 minutes 200° C / 395° F.
Remaining time : 160° C / 320° F
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General cooking times:
Rare: about 15 minutes per pound
Medium-Rare: about 20 minutes per pound
Medium: about 25 minutes per pound
Well-Done: about 30 minutes per pound
These times are only guidelines. It is best to check with a thermometer since not all cuts cook the same.

INGREDIENTS:


• 1 (4 pound) bone-in leg of lamb
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 large cloves garlic, minced or grated
• 1 tbsp. chopped parsley
• 2 tsp. chopped fine fresh rosemary
• 1 tsp. thyme leafs
• 1 tsp. mustard
• 1 glass of dry white wine
• 1/2 cup of stock
• 3 medium onions peeled and sliced in 1/4 inch / 1/2 cm.
• 5 medium potatoes, peeled and sliced in 1/2 inch / 1 cm
• 1 x Chimichurri sauce recipe

 

INSTRUCTIONS:

Take the leg of lamb out of the refrigerator about an hour before cooking to let it get to room temperature.
Pre heat the oven to 200° C / 395° F.
Remove any excess skin from the leg of lamb and discard. Pat dry with kitchen paper.
Cut incisions with a sharp knife all over the leg of lamb, just a few times to make cooking more even and so the herbs and flavouring can penetrate into the lamb.
Season the lamb liberally with salt and pepper all over.
In a small bowl mix the olive oil, mustard, chopped herbs and grated garlic.
Rub the lamb with the olive oil and herb mixture.
Cover your baking tray with parchment paper and drizzle with a little olive oil.
Prepare your onions and potatoes.
Place the slices of onion on the bottom and then top with the potato slices.
Place the lamb on top. Pour the remaining herb and olive oil mix over the potatoes.
Add the wine and stock and place the lamb in the middle of the oven.
Roast for 20 minutes then lower the heat to 160° C / 320° F and cook for another 100 minutes (1 hr and 40 min) .
If the lamb gets to dark cover loosely with foil. Make sure to baste the lamb with the juices every 30 minutes.
Uncover the lamb for the last 15 to 20 minutes for a crispy outside, if you used foil.
Depending on how you like your lamb done; Continue cooking the lamb until it has reaches your desired internal temperature, (if using a thermometer) , checking the temperature every 20 minutes. The other way to test is by pulling/cutting off a piece of meat.
Let the lamb rest for at least 15 minutes before carving.
To carve the lamb. Place the lamb on a cutting board. Turn it so the bone is parallel to the cutting board.
Cut the lamb off the bone by slicing with your knife parallel to the bone. Serve with the potatoes and onions.
Serve the Mint Chimichurri sauce along side.

Enjoy!

Myra XO

Mint Chimichurri

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Mint Chimichurri. This is the best sauce to accompany any kind of meat, chicken or even fish. It’s light and fragrant and made in a jiffy.

Traditional Chimichurri sauce has parsley, cilantro, and oregano, I added the mint because I wanted extra freshness and it goes so perfect with Lamb.

 Prep time: 5 minutes

 Serves : 4 to 6

INGREDIENTS:

  • 1 garlic clove, peeled and grated
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup flat-leaf parsley including trimmed stems
  • 3/4 cup mint leaves
  • 1/4 cup oregano leaves
  • 1 tbsp. red wine vinegar
  • a squeeze of lemon juice (to taste)
  • a few drops of hot sauce like frank’s or tabasco

INSTRUCTIONS:

Chop the herbs and add to the oil in a bowl. Add the grated garlic clove, red wine vinegar and lemon juice. Taste and season with salt and pepper. Add the hot sauce and more lemon juice if necessary. Serve with any kind of meat or fish.

You can also add all the ingredients to a food processor and blend until chopped fine, but I prefer the chunky texture.

Enjoy!

Myra XO