Shawarma Spiced Lamb Cutlets with Broad bean Crush and Parsley Mojo
Ingredients
| BROADBEAN CRUSH |
| 500g frozen broadbean podded* (gives you 350g) |
| 1 clove garlic |
| 25g butter |
| 2 tbsp good quality olive oil |
| 3 tbsp sliced mint |
| 75ml chicken stock |
| 3 small shallots, finely chopped (alternatively use 3 tbsp finely chopped white onion) |
| salt & white pepper to taste |
| SHAWARMA SPICED LAMB CUTLETS |
| 2 cleaned french lamb racks with 8 cutlets (tip – ask butcher to clean lamb racks and remove any extra fat) |
| 4 tbsp Sami's Kitchen Shawarma Spice Blend |
| salt and pepper |
| Juice of 1 lemon |
| Extra Virgin Olive Oil |
| Mint leaves for garnish |
| PARSLEY MOJO |
| 1/2 cup chopped Italian parsley |
| 2Tblsp chopped chives |
| 3 shallots finelly chopped |
| Juice of 2 lemons |
| 1Tblsp white wine vinegar |
| 60ml olive oil |
| 1/2 teaspoon dried cumin |
Directions
- 1
- BROADBEAN CRUSH
- 2
- *To easily pod frozen broadbeans soak them in hot water for 2mins, squeeze at one end to get podded bean
- 3
- Combine 1 tbsp olive oil with 25g butter and melt in a pot
- 4
- Add shallots once butter is melted, lower heat, cook for 4 minutes or till onions are translucent (be careful not to burn).
- 5
- Add garlic, cook for a further 4 minutes on low.
- 6
- Add stock, bring to the boil, lower heat again. Throw in podded broadbeans, cook for 5 minutes.
- 7
- Add salt and pepper to taste
- 8
- Transfer to a bowl, rest for 5 minutes then pulse to crush until you have desired consistancy.
- 9
- Add 25g butter, 1 tbsp olive oil and mint and gently stir through, set aside.
- 10
- SHAWARMA SPICED LAMB CUTLETS
- 11
- Preheat oven to 220 degrees
- 12
- Season cutlets with salt and pepper, rub Shawarma evenly over the lamb, drizzle 1 tsp extra virgin olive oil on each rack.
- 13
- Heat a pan on the stove until smoking hot, place each lamb rack in the pan face down and seal for 3 minutes or until golden in colour, turn over and seal other side for a further 1 minute.
- 14
- Transfer racks from the pan to a roasting tray and place in pre-heated oven. Roast for 8 minutes (medium rare). Remove and set aside to rest before serving (5 minutes).
- 15
- PARSLEY MOJO
- 16
- Combine all ingredients for Parsely Mojo and set aside for use.
- 17
- To Serve: Place rested lamb culets on crushed broadbeans, place a dollop of mojo on lamb, squeeze lemon juice and drizzle with extra virgin olive oil.
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Invite the essence of Middle Eastern flavours into your cooking with Sami’s Kitchen premium spice blends. Since 1991, Sami’s Kitchen has been combining the finest ingredients with their passion for cuisine to create a blend of quality spices and traditional flavours. Sprinkle our authentic spice blends with your own recipes (or try our suggestions) and weave a mystic tale that captivates your tastebuds until the last bite.