Balsamic Lamb chops, Greek flavoured salad and giant couscous

Balsamic Lamb Chops

  • Servings: 2
  • Time: 15 mins
  • Difficulty: very easy
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I have been dreaming of a holiday in Greece lately!

Ingredients

    FOR THE LAMB CHOPS:
  • 4 Lamb chops
  • Mixed spices (any Mediterranean mixture)
  • Balsamic vinegar, a splash
  • FOR THE SALAD

  • 1 small onion, sliced in thin rings
  • 8 cherry tomatoes, in quarters
  • 1/2 cucumber, in one bite size
  • black olives
  • 50gr feta, in small cubes
  • olive oil, salt and pepper.
  • FOR THE GIANT COUSCOUS

  • 100gr giant couscous

Directions

    FOR THE SALAD
  1. Mix the onions and the tomatoes, and let them marinate with salt and olive oil until the meat is ready (10mins ca.). Then add in the remaining ingredients together.
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    FOR THE GIANT COUSCOUS

  3. Cook the couscous according to packaging instructions (usually 6 minutes).
  4. FOR THE LAMB CHOPS

  5. Ina frying pan on medium high heat, seal the chops on both sides. Cook them for at least 3mins each side, or less if you like them rare.
  6. When cooked, splash them with balsamic vinegar and cook for a further 10seconds.
  7. Season.
  8. Eat.
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Braciole – Sicilian style meat skewers

Braciole - Sicilian style meat skewers

  • Servings: 2
  • Time: 40 mins
  • Difficulty: medium
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To a Sicilian from the city of Messina, Braciole means HOME

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Spiedini di Braciole - Meat rolls skewers

To a Sicilian from the city of Messina, Braciole means HOME. In a skewer (or better ‘A Spiedino’) of Braciole you will find a joyful bunch of one-bite soft, moist, rich and tasteful meat truffles.

To make the meat more tender, a cooking hammer is vital. This recipe will help you release all that anger out 🙂

For extra Sicilianity, you can add ground pistachios to the breadcrumbs and to the finalised Braciole before cooking.

Ingredients

  • 1 cup of breadcrumbs
  • 2 tbsp of parmiggiano
  • 2 tbsp of olive oil
  • 30gr of melty cheese into small cubes
  • softened butter
  • 300gr of very thin veal fillets (or beef)
  • long skewers

Directions

  1. In a flat big plate season the breadcrumbs, add 2 tbsp of olive oil and mix in the parmiggiano.
  2. Cut the meat into little pieces as big as the palm of your hand. HAMMER IT DOWN and spread it out with the flat side of the hammer.
  3. On each piece of meat spread a little bit of butter, add in the middle of the little meat sheets a few cheese cubes and a tsp of breadcrumbs mixture.
  4. Roll the little sheets of meat and put them in the skewers.
  5. Once the meat truffles are on the swekers, press the sides on a flat surface, so they will become nice and neat.
  6. Press the skewers on the breadcrumbs so all the meat is nicely covered.
  7. Cook on a medium-high heat in a pan or under the grill until cooked.

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The little sheets of meat ready to be buttered, then add small cubes of cheese and a tsp of breadcrumb mixture

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Put the little meat truffles on the skewers

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Press the skewers on a flat surface on each side to make them nicely even