Lamb Chops with Spicy Thai Peanut Sauce

Chief | December 14, 2008

Ingredients

  1. 2 large garlic cloves
  2. 1/3 cup cilantro leaves
  3. 1/3 cup unsalted natural peanut butter
  4. 2 tablespoons peanut oil
  5. 2 tablespoons ketchup
  6. 1 tablespoon Thai green curry paste
  7. 1 tablespoon fresh lime juice
  8. 1 tablespoon Asian fish sauce
  9. 1 tablespoon soy sauce
  10. 1 teaspoon sugar
  11. Eight 1-inch-thick loin lamb chops (about 2 pounds)

Directions

  1. In a food processor, pulse the garlic and cilantro until finely chopped. Add all of the remaining ingredients except the lamb; pulse until a paste forms. Spread 1/4 cup of the paste over the lamb chops.
  2. In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable.
  3. Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.
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Greek Roast Lamb

Chief | October 16, 2008

Ingredients:

  • Small boned leg lamb ( ~1kg)
  • 1 head garlic divided into cloves but unpeeled
  • juice of 1 orange
  • 100ml red wine
  • 2 sprigs fresh rosemary
  • 1 onion cut inot wedges
  • 1 aubergine diced
  • 1 red pepper de-seeded and diced
  • 1 green pepper, deseeded and diced
  • 400g chopped tomatoes
  • Salt and freshly ground black pepper

Method:
Put lamb in roasting pan and scatter garlic cloves around. Pour over juice and wine and arrange rosemary sprigs on top. Season.
Roast uncovered for 1 hour at 170C.
Remove from oven and reduce temperature to 140C.
Skim off fat. Squeeze garlic from 4 cloves and spread on top of lamb. (Remove other cloves to use some other time.)
Mix together vegetables and place around lamb. Make an airtight tent over the pan with foil and return to bake for a further 1 1/2 hours. Alternatively place all in a large covered casserole dish.

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Heston Blumenthal’s chilli powder blend

Chief | May 13, 2008

chillies

During my visit to the chilli competition in Washington D.C., and through research on the dish, I learned about how important the chilli blend is to the success of chilli con carne. The particular blend that I ended up with, and give below, combines the sweet heat of three different chillies with the smoky notes from smoked paprika, and the deep, sun-dried flavours of another five varieties that all bring something different to the table. The chillies should be available through www.thespiceshop.co.uk.2-3 dried devil’s penis chillies

  • 2-3 dried bird’s-eye chillies
  • 1 tsp Somalian extra hot chilli powder
  • 10g sweet smoked paprika
  • 10g Durango ground chilli powder
  • 10g El Rey ground chilli powder
  • 10g Madera ground chilli powder
  • 20g Pecos Red ground chilli powder
  • 20g Rio Tejas ground chilli powder

Making the chilli powder blend

1. Seed the devil’s penis and bird’s-eye chillies (be warned that these are very hot, so please keep your hands away from your eyes and other extremities when handling, and wash them thoroughly afterwards). Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out 1/2 teaspoon of each into a container.
2. Add the remaining ingredients and stir to combine. Cover and store until required.

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