lamb lamb lamb

You know when you’re onto a good thing? And you just can’t stop? I’ve found the perfect dish and it’s probably the best thing I’ve ever cooked. I’ve made it twice this week and it is an Arabic spiced lamb on top of a warm salad with a bit of magic drizzled on top. The recipe first came from here but I’ve tweaked it a bit. Cue Homer Simpson drool.

lamb

This is my marinade (lime, pistachios, olive oil, cardamom, cinnamon, coriander, garlic) and you have no idea how excited I was to use my mortar and pestle for the first time. I left my lamb backstraps to marinate for a few hours.

salad

The first time round I tackled the beetroot myself and boiled, peeled and then was stuck with bright pink fingers and nails. Since then I’ve decided that there is nothing wrong with canned beetroot, nothing at all but somehow I still manage to stain my fingers. These cubes of beetroot are roasted with sweet potato, red onion and thyme. It’s all then piled on top of some baby spinach leaves, rocket and a few basil leaves. Persian fetta is then crumbled on top of the salad.

magic

Garam Masala, lemon juice, mint, sugar and Greek yoghurt dressing. This is glooped on top and it tastes amazing. Where have you been all my life Garam Masala? Hiding in curries perhaps. There are no pictures of the finished product because we keep eating it too fast, you'll just have to trust me.

I love flowers. Can’t you tell?

And I'm still not allowed to hang out our 2nd storey window to clean them.