My cooking has taken a bit of an ‘all in twist’ recently – no idea way, maybe its the time of year or the fact that the sun is out. Whatever the reason I’m bopping everything on one plate, board or tin and we just get ‘stuck in’.
No longer do I have 4-5 separate plates with individual bits and pieces at the table AND I’m really getting excited with the mixing of hot and cold in the same recipe and this Greek Grill is probably the aggregate of everything I’ve been cooking recently.
This is a heady mix of rich spiced lamb, fennel, peppers, chickpeas and the mighty tzatiki and if I have one regret around the meal you are now looking at is that I didn’t wrap great lumps of it in warm pillowy flat bread……great excuse to make this again later today I reckon.
What you need – serves 2
4 best end lamb chops – boned
2 tsp sweet paprika
2 tsp dried oregano
2 cloves minced garlic
a few lugs of olive oil
1 tsp each of cracked black pepper and salt flakes
juice of 1/2 small lemon
For the chickpeas
1 can chickpeas drained
1 tbs creme fraiche
1/2 small red onion finely diced
handful parsley finely chopped
Seasoning to taste
For the Fennel and Peppers
3 sweet peppers (yellow, red, green) seeded and roughly chopped
1 large fennel bulb quartered
Salt and pepper to season
For the Tzatiki
4 tbsps Greek yogurt
1/4 cucumber, shredded and water squeezed out
2 cloves garlic minced
squeeze of lemon and lug of olive oil
How you do it
So, there is a lot going on here as far as ingredients are concerned – don’t let this put you off as its a pretty easy assembly dish.
Fennel and peppers: give them a good coating of olive oil, season well then sling in a 180c oven for 20 minutes.
Tzatiki: combine yogurt, garlic, cucumber and lemon – cling then sling in the fridge
Chickpeas: Add them to a bowl and combine with the creme fraiche, onion, parsley then season – cling and sling in the fridge
lamb: Make seasoning paste by combining paprika, oregano, garlic, lemon, oil and seasoning then smother the lamb well with this mix. Skewer the lamb then grill for 2-3 minutes on each side time this just as the fennel and peppers are charring and sweet.
Then serve as you like – but make sure you remember that flat bread!!