For the love of lamb

For the love of lamb
Grilled lamb chops with ratatouille

Stock up for Eid with these meaty, melt-in-your-mouth recipes



By Recipes by: Vinesh Kumar Polkampally, Sous Chef at the Gallery Café, Hyatt Place Dubai/Wasl District

Published: Fri 9 Aug 2019, 12:00 AM

Last updated: Fri 9 Aug 2019, 2:00 AM

Grilled Lamb Chops with Ratatouille
Prep time: 30 mins
Cook time: 10 mins
Grill time: 11 mins
Serves: 1

Ingredients
220 gm lamb chops
10 gm rosemary
Salt to taste
Pepper to taste
20 ml olive oil
10 gm garlic

For the ratatouille:
10 ml olive oil
10 gm garlic
10 gm onion
50 gm tomato
50 gm tomato paste
50 gm yellow zucchini
50 gm green zucchini

Method
In a large bowl, mix the rosemary, salt, pepper and olive oil for marination.
Add the lamb chops to the bowl and marinate. Keep it refrigerated in the chiller for 30 minutes.
Pre-heat oven at 180°C for 11 minutes.
On a heated grill, grill the lamb chops until done.
For the ratatouille, heat olive oil in a flat pan.
Sauté chopped garlic and onion in it till golden brown.
Add tomato and tomato paste and cook for 5 minutes. Add chopped zucchini until cooked.
Season with salt and pepper to taste.

Lamb Lasagna
Prep time: 20 mins
Cook time: 35 mins
Bake time: 30 mins
Serves: 1

Ingredients
20 ml olive oil
10 gm garlic
30 gm onion
10 gm rosemary
50 gm tomato paste
250 gm lamb mince
Salt to taste
Pepper to taste
3 lasagna sheets
100 gm parmesan cheese

For the white sauce:
10 gm butter
10 gm flour
100 ml milk

Method
For the white sauce: melt butter in a heated pan. Add a good amount of flour and mix until all the powder is absorbed. Add the milk and stir it on low flame. Mix until you get a thick consistency.
Heat a large pot over medium heat and add olive oil. Add the garlic and onion, then sauté it till golden brown.
In the same pot, add rosemary and tomato paste. Mix till cooked, then add minced lamb. Cook for 35-40 minutes. Season to taste.
In a square baking tray, pour in the white sauce as a base and layer it with a lasagna sheet.
Add another layer of white sauce, followed by lamb meat on top.
Place another lasagna sheet, followed by a layer of white sauce and grated parmesan cheese. Cover it with foil and put in the oven, for at least 30 minutes, till golden brown in colour. Serve.

Lamb Ouzi
Prep time: 2.5 hrs
Cook time: 2 hrs 10 mins
Serves: 5

Ingredients
1 kg lamb shoulder
1 kg Basmati rice
Ghee, as needed
50 gm cinnamon stick
2 bay leaves
25 gm cardamom
5 gm cloves
25 gm garlic
100 gm onion, chopped
500 gm lamb mince
15 gm cumin powder
25 gm coriander powder
15 gm cinnamon powder
Salt to taste
Pepper to taste
Parsley, freshly chopped, to garnish

For the marinade:
150 gm hung yoghurt
25 gm turmeric powder
10 gm cumin powder
10 gm coriander powder
Salt to taste
Pepper to taste
2.5 L lamb stock
5 gm bay leaf
5 gm peppercorn

Method
Soak the rice in water for an hour.
In a big pot, heat some ghee, then add cinnamon, bay leaf, cardamom, cloves and sauté.
Add garlic and onion, and sauté till golden brown; then, add the lamb mince and cook for 20 minutes.
Add cumin powder, coriander powder, cinnamon powder, salt and pepper.
Add soaked rice and pour lamb stock till the brim of the pot.
Cover with a lid and place it on low flame for 30 minutes.
For the marinade, add hung yoghurt, turmeric powder, cumin powder, coriander powder, salt and pepper to a bowl, and mix together.
Marinate the lamb shoulder in this mix and chill for one hour.
Add lamb stock, bay leaf and peppercorn to a roasting pan.
Immerse the meat in the stock and place in the oven at 180°C for two hours till soft and well-cooked.
To serve, arrange hot rice on a plate and place the lamb shoulder on top. Garnish with freshly chopped parsley.

Lamb lasagna
Lamb lasagna
Lamb ouzi
Lamb ouzi

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