LAMB LOIN, SPICED CHICK­PEAS, RUBY CHARD & MINT YO­GHURT

The Courier-Mail - QWeekend - - FOOD -

Serves 6 as main

Lamb: 6 x 180g lamb loins, but­ter­flied

50ml rice bran oil

Salt flakes & freshly ground black pep­per

Spiced chick­peas: 50ml ex­tra vir­gin olive oil

1 small red onion diced

3 cloves gar­lic, thinly sliced

1 pinch hot chilli flakes

½ tsp thyme leaves, fresh or dried

½ tsp freshly roasted & ground cumin

2 tsp tomato paste

Salt flakes & freshly ground black pep­per

½ cup dry white wine

2 x 450g cans crushed toma­toes, lightly drained

1 x 450g can chick­peas, drained & rinsed

100g chopped sun-dried toma­toes

Juice of ½ lemon

50g baby chard or ruby chard

Small hand­ful Ital­ian pars­ley leaves

Jus, warm 1 For spiced chick­peas, heat saucepan with olive oil to cover base of pan, add onion and gar­lic; sweat un­til trans­par­ent. 2 Add chilli flakes, thyme, cumin and tomato paste. Sea­son with salt and pep­per. Cook for 2-3 mins, then add white wine, crushed toma­toes and chick­peas. Con­tinue to cook over medium heat for 10-15 mins, stir­ring oc­ca­sion­ally, un­til thick­ened. 3 Mean­while, for lamb, pre­heat oven to 220ºC. Heat a wide, heavy-based fry­pan on high and slick with rice bran oil. Sea­son lamb with salt and pep­per. Seal in hot pan un­til good colour achieved. Place in hot oven for 2-3 mins un­til lamb is medium rare (pink). Re­move lamb from pan and al­low to rest for 3-4 mins in a warm place. 4 To serve, add sun-dried toma­toes, lemon juice, chard and pars­ley to chick­pea stew un­til chard just wilts. Place lamb in cen­tre of serv­ing plate and spoon chick­pea mix­ture on top. Driz­zle with ad­di­tional jus.  Wine match: 2014 Wirra Wirra Orig­i­nal Blend McLaren Vale Grenache Shi­raz ($25)

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