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Charcoal lamb chops with skordalia
Charcoal lamb chops with skordalia
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a mouthwatering Mediterranean meal with juicy meats, zesty lemon, and aromatic herbs.
Ingredients:
  • 8 (about 600g) lamb chops
  • 2 tsp cumin seeds
  • 62.50 ml finely chopped flat-leaf parsley
  • 60ml lemon juice
  • 2 garlic cloves, crushed
  • 160.00ml olive oil
  • 200g green beans
  • 62.50 ml flat-leaf parsley leaves
  • 3 coliban potatoes, peeled, quartered
  • 4 garlic cloves, crushed
  • 21.00 gm lemon juice
  • 1 egg yolk
Instructions:
  • For the skordalia, boil the potato in a saucepan filled with cold water over high heat until tender, approximately 10 minutes. Drain thoroughly.
  • In a food processor, combine potato, garlic, 2 teaspoons of lemon juice, and egg yolk until smooth. While the processor is on, slowly pour in 1/4 cup (60ml) of oil until well combined. Season with salt and pepper to taste.
  • Mix together the lamb, cumin, parsley, lemon juice, garlic, and oil in a bowl, then season with salt and pepper.
  • Preheat a char-grill pan over high heat. Cook the lamb for 2-3 minutes on each side until it has a light char and is cooked to your preference. Place on a plate and let it rest for 5 minutes before serving.
  • Blanch beans in salted boiling water until vibrant green and al dente. Drain and toss with parsley, reserved lemon juice, and oil from the skordalia. Season with salt and pepper to taste.
  • Serve the lamb on plates alongside the skordalia and beans for a delightful meal.

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