NOSTALGIC CLASSICS BECOME WEEKNIGHT SAVIOURS IN ICONIC CHEF AL BROWN’S NEW BOOK
SPICED LAMB SHOULDER CHOPS
1.5kg lamb shoulder chops 2 cups (560g) labne or natural yoghurt cup (115g) runny honey Mint leaves, pomegranate seeds (optional), dukkah (see recipe at delicious.com.au) and lemon wedges, to serve Marinade 2 tbs ground sumac 1 tbs smoked paprika 1 tbs coriander seeds, toasted, ground 1½ tbs cumin seeds, toasted, ground ½ tsp freshly ground black pepper Finely grated zest and juice of 2 lemons ½ cup (125ml) olive oil For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result. Preheat a chargrill, barbecue or oven grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes. To serve, spread the labne or yoghurt on a platter. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah. Serve with lemon wedges. 1kg chicken thigh fillets, cut into finger-sized strips 1 tbs finely grated ginger 3 garlic cloves, crushed ¼ cup (60ml) soy sauce 18 flour tortillas Canola oil, for deep-frying 2 cups (400g) rice flour Kewpie mayonnaise, coriander leaves, sliced spring onion, toasted sesame seeds, to serve Daikon kimchi ½ daikon radish, shredded (we used a mandoline) 2-3 tbs kimchi paste Place chicken in a bowl with ginger, garlic and soy sauce, and combine to coat well. Cover and refrigerate until required, preferably overnight.