Orzo herb salad
2 cups of orzo
1/2 cup of dill
2 tbsp of basil
2 Mint sprigs
4 tbsp of coriander
1/4 Olive oli
3tbsp of lemon juice
1 Fennel
1/4 cup Dry white whine
Salt
Pepper
Tzatziki
250g of Greek yoghurt
1/2 Cucumber
1 Garlic clove
Lamb Cops
8 Lamb chops
3 Garlic cloves
1tbsp Dried oregano
Olive oil
Salt
Pepper
Sumac
1 Spring onion
Bring a pot to the boil. Here I’ve added 2 cups of orzo adding olive oil and salt to the water cooking for 5 minutes. Once cooked , run the pasta under cold water to stop the cooking process.
Prep the fennel. Start by trimming off the stalks. Remove any whittled or rubbery pieces like the outer layer. Cut the bulb into quarters, with each quarter on its side remove the root.
Add a little oil to a frying pan on a low-medium heat. Add the fennel once it has developed a bit of colour. Add about 1/4cup of dry white wine to the pan.
Scrape up any bits that stick to the bottom of the pan. Cook until the wine has evaporated and the fennel is tender. Add more water or wine if additional liquid is needed.
Roughly chop dill, 2 tbsp of basil, mint and coriander. If you don’t like coriander you can use parsley.
Place in a bowl and add the cooked and drained orzo, adding salt, pepper, olive oil and lemon juice. Mix well, then fold in the braised fennel.
On to the Tzatziki, which is super simple.
Add greek yoghurt to a bowl. Grate 1/2 cucumber, wrap in a tea towel and squeeze out all the liquid then add the cucumber to the bowl. Take one clove of garlic and finely dice. I like to use a little salt and a knifes edge to make the garlic a paste. Add to the bowl. Add salt pepper and about 1 tbsp of lemon juice. Mix and refrigerate.
On to the lamb chops,.I have eight pieces here. We’re going to season them with salt and pepper, olive oil, dried oregano and 3 garlic cloves. I pureed the garlic cloves with a knife’s edge again, but that does create a little burning in the pan when frying – I don’t mind that because I love the flavour. However, If you prefer you can add 3 crushed garlic cloves to the pan
Get the frying pan hot. Once hot reduce to a medium-high flame add a little olive oil and add the lamb chops. Turn every 40-60 seconds depending on the thickness of your chops. Once some colour is developing, add butter to the pan, basting and turning frequently. I like my lamb with a good sear and medium so I wouldn’t cook these for any longer than 5mins.
When cooked, place your lamb chops in foil and pour the juices from the pan over the chops, rest for 5 minutes.
Into a bowl goes the orzo, lamb chops and then top with tzatziki. For finishing touches, we are adding a sprinkling of sumac and sliced spring onions.
#greekcuisine #cookingtutorial #recipe #foodie
welcome and welcome back to the channel
today we are making lamb chops with an
oo salad and Suzuki this is a dish that
is perfect for spring and so quick and
easy to make if you do like this recipe
be sure to save the video for when you
have the ingredients later into the
video let’s start with our salad this is
my favorite way to cook with oo here I’m
using two cups if you haven’t had oo
before it’s basically a short cut pasta
but it’s very temperamental so it will
go from being undercooked to overcooked
very
quickly bra fennel for this salad works
perfectly prep the fennel start by
trimming off the stalks you can save
these for later when making a stock or a
soup remove the wilted or rubbery pieces
like the outer layer cut the bulb into
quarters with each quarter on its side
and remove the
root to braze our fennel we’re going to
cook on a low to medium heat once you’ve
got a nice caramelization you’re going
to add 1/4 cup of dry white wine and
you’re going to cook it down until the
wine has evaporated and the fennel
becomes
tender these hers bring a lovely
freshness to the salad we’re going to
roughly chop a/2 cup of Dill 2
tablespoons of sliced basil two mint
sprags and 4 tbspoon of coriander if you
don’t like coriander you can use parsley
now to the bowl of mixed herbs we’re
going to add in our oo 1/4 cup of olive
oil salt pepper and 3 tbsp of lemon
juice once mixed well fold in your
brazed
fennel now let’s make the taziki this
parchment paper gets me every time I’m
going to going to add 250 g of Greek
yogurt to a bowl grate half a cucumber
squeeze all the liquid out in a tea
towel once strained add to the
yogurt use one garlic clove and finally
chop it I like to use salt and the edge
of my knife to make a garlic paste it
spreads really nice and evenly salt and
pepper 1 tbspoon of lemon juice and
voila onto the final stage I’m using
lamb chops we’re going to season them
with salt and pepper olive oil 1 tsp of
dried oregano and through garlic cloves
get the frying pan hot once hot reduced
to a medium high flame add a little
olive oil and then the lamb chops I like
my lamb medium and with a bit of a
gnarly sear so I turn my chops every 40
to 60 seconds once I see some color
developing I’m going to add butter to
the pan basting the chops and turning
frequently when your chops are ready
rest them in foil with the juices of the
lamb for about 5 minutes a bed of oo
salad lamb chops topped with taziki
sumac and spring onion if you’ve made it
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