Trust you are all doing well :)…. For me the time has come again when I have to turn on my heater because the temperature has dropped :'(. I was really hopeful that summer will last till September at least, oh well!
Anyways I’m away this weekend so it should be good compensation for the upcoming battle with the weather :). As I’m jobless on train I thought I should update you with a new recipe. This meal was one of them meals that kinda started with no actual end point. I had ingredients but I didn’t plan to use them all together as I did but I’m glad it ended up this way as it was really nice. I’m generally a sucker for lamb and this didn’t disappoint :). I am also now a certified lover of grilled plantain, it is the real definition of a foodgasmic moment 🙂
Prep time: 50mins
Cook time: 40mins
600g lamb breast
3 tablespoons lemon juice
2 tablespoons ginger and garlic paste
2 tablespoons olive oil
300g easy cook white rice, washed in cold running water
3 tablespoons dessicated coconut
2 red chilli, deseeded and finely chopped
1 fresh lime, sliced
Handful of coriander leaves, finely chopped
4 ripe plantains, cut into rectangle shapes 4×2cm
In a container mix the lamb, salt, pepper, lemon juice, ginger and garlic paste and olive oil. Cover and leave in the fridge for 45 minutes to marinate.
Cook the rice in water for 15mins, before it is fully cooked add salt, desiccated coconut, chilli, lime slices and chopped corriander, stir and leave to simmer on low heat for 5 minutes
After marinating the lamb for 45mins, place on a lined oven tray and in a preheated oven at 220° to grill for 30 minutes, turn it over halfway so both sides can be well cooked.
Meanwhile in an oven tray place the cut plantains and grill for 5mins. Serve with rice, cut lamb breast and a handful of sliced chilli and coriander leaves