Moroccan-style lamb cooked in a Caja China (Chinese Box). Whole lamb, butterflied and cooked under indirect heat, seasoned with Moroccan spices.
Moroccan Dinner On The Bay
Many thanks to the wonderful ladies and gents who booked the dinner party, special thanks to Bonny for hosting in her beautiful house on Bellport Bay.
Single serving Pastillas, great as finger food or school lunch!
Pan Seared Lamb Chops with Moroccan dry rub.
These lamb chops are perfectly browned and crusty on the outside and incredibly tender and full of flavor on the inside. Serves: 4, Peperation: 15 mins. Ingredients 1.5 lbs Rack of Lamb. 1.5 teaspoons of ground cumin. 1.5 teaspoons of ground corriander. 1 teaspoon of ground mustard. 1/4 teaspoon of ground red chili peppers. 1…
Breaded Chicken Tenderloins
The chicken tenderloins are crunchy on the outside, juicy inside and deeply seasoned throughout. Ghee adds a subtle nutty flavor. Great with sautéed vegetables, mashed potatoes or in warm bread with your favorite sauce. Ingredients 1.5 lbs of chicken tenderloins (if you don’t find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into 1/2 inch…
Butternut Squash in Chermoula Sauce
Chermoula is a marinade used in North Africa, traditionally used to flavor fish, but can be used on other meats or vegetables. In this dish it is well balanced with the sweetness of the butternut squash and the acidity of the tomatoes. Ingredients: 2.5 pounds butternut squash, peeled, seeded and cut into 1 inch chunks….
Rack of Lamb
Succulent roast rack of lamb garnished with chimichurri sauce, served on a bed of creamy parsnip puree, paired with roast Brussels sprouts and roast potatoes.