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Middle Eastern Lamb Lollipops with Fragrant Yogurt Recipe

Middle Eastern Lamb Lollipops Ingredients

 

  • Around 8 lamb cutlets. I used Welsh Lamb from my local market in Cardiff
  • 1 tsp Aleppo pepper
  • 1 tsp Urfa Biber / Urfa Pepper
  • 1 tsp ground cumin
  • 1 teaspoon sumac
  • 1 salted lemon diced finely
  • 1 large garlic clove grated finely
  • 3 tsp pomegranate molasses
  • 3 tsp olive or rapeseed oil
  • 3 tsp vinegar (I used sherry)
  • 2 tsp sesame seeds

middle eastern spiced welsh lamb ingredients

Instructions

  1. Add all the ingredients into a bowl, minus the lamb and stir.
  2. Add the mixture to the lamb and use your hands to make sure everything is coated.
  3. Leave to marinade for at least 30 minutes, preferably longer.
  4. You don’t want the delicate herbs and spiced to burn on the direct heat of a pan so I grilled them for around 10 minutes in my airfryer on a high heat.
  5. It depends on the thickness but make sure they are still a little pink inside and not dried out.

Fragrent Yogurt Dip Recipe

  • A couple of dollops of Greek Yogurt
  • 2 small cornichons diced finely
  • 1 teaspoon mint sauce or jelly
  • Pinch of salt and pepper
  • Squeeze of lemon juice
  • Sprinkle of Sumac

Instructions

Add everything to a bowl and leave to do it’s magic in the fridge for at least 30 minutes

I put the cooling minty yogurt in a bowl in the centre of a large plate, surrounded by the middle eastern spiced lamb lollipops for dunking. No cutlery needed.

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Ras el hanout lamb patties with pesto courgetti spaghetti recipe

Ingredients

  • 1 medium size red onion
  • 1 of rasel han’out seasoning. Shwartz do one but I got my herbs and spices from Riverside Market in
  • Cardiff.
  • 500g lamb mince
  • 1 jar of harrisa paste or jar of dried spice
  • 100ml greek yogurt
  • 2 pitta breads
  • 1/2 pack of halloumi sliced
  • Bag of salad

Instructions

Chop the onion and fry to a light brown colour and set to one side to cool. Cut a crosshatch shape in the mince whilst still in the plastic container and season with the rasel han’out spice mix to taste and depending on strength of mix i used around 2tsp.

Mix the lamb mince, cooked red onion and rasel han’out seasoning in a bowl gently with your fingers making sure not to squeeze too hard or the meat will become too compact and will be dry and tough when cooked. I tend to break bits and massage them into the rest of the clump of meat until combined to a good consistency about 30 seconds then shape into desired patty shape. I don’t like them uniform so just made a kind of oblong rather than burger shape to fit into my pitta bread.

In a bowl mix the yogurt and harrisa paste or dry spice. Add a teaspoon and go from there tasting to get the desired punch from the harrisa. You could also add a squeeze of lemon if you want a bit of extra citrus flavour and set aside to infuse.

Put a griddle pan on a medium to high heat and cook the lamb patties through between 10-15 mins depending on power of the cooker. 5 minutes before the patties are due to cook place the halloumi slices on the griddle to cook. I prefer a crispy halloumi rather than aneamic looking rubber as I love the texture and saltiness it brings out.

Leave the patties rest for a few minutes and put the pitta in the toaster or on the griddle to toast whilst they are resting.

Assemble the patties, griddled halloumi, toasted pitta, tossed salad and a dolop of the harrisa yogurt on a plate and make sure to watch your fingers as you devour your masterpiece.

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