Handcrafted Jewellery
For our Made to Measure service, please contact info@dajdarya.com

Are you hosting over the holidays? Chef Ariel’s lamb chop recipe is exceptional and easy to make. Tender meat full of flavor, complete with a side dish of beetroot salad with pine nuts.
Carnivores beware, this recipe is irresistible:

Side dishes serve 6

Before you start
Preheat oven 160° Celsius

Basic Ingredients
For the green pea and mint puree
1 small white onion
2 tablespoons of olive oil
1/3 cup of chicken broth
1 bag of frozen peas
5 grams of mint leaves (handful)

Sauté the onion in oil. Add the peas and chicken broth and bring to a boil.
Add mint leaves and hand blend until you have the desired consistency.

For the beet root side salad
1 kilo of medium-size beet root
20 grams of pine nuts
2 tablespoons of rice vinegar
1 tablespoon of olive oil
Sea salt to taste

Roast beetroots in oven for about 1.5 hours. Let it cool, peel skin and dice to small-medium size cubes. Roast pine nuts in a pan on low heat until they turn light brown. Add pine nuts to beetroots, and the rest of the ingredients and mix.

While the oven is still hot, raise the temperature to 200° C. Heat a pan on high temperature until it is very hot. Add little bit of oil, sea salt and pepper to the meat and massage it for 1 min, making sure the mix is well absorbed. Place the lamb chops on the pan and let it grill until brown, then rotate to the other side and repeat for about one (1) minute.  Once its golden brown, place it in the over for two minutes and remove.


ga('create', 'UA-55009746-1', 'auto'); ga('send', 'pageview');