PERTH PEPPER AND PESTLE
CURRY MUSTARD RECIPES
This page contains recipes for:
Curry Mustard Marinated Lamb with Asparagus Couscous & Garlic Mint Yogurt
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Curry Mustard Marinated Lamb with Asparagus Couscous & Garlic Mint Yogurt
| 1 boneless leg of lamb |
salt to taste |
| 1 jar PP&P curry mustard |
Greek Olive Marinade oil (to drizzle) |
Cut lamb into irregular chunks about 5” x 4” (using a mallet, pound 2“ thickness if necessary). Deeply score the fat layer about 3/4” diagonals. Lightly score the meat over the entire surface (lots of scoring will hold the mustard and help tenderize). Place meat and mustard into a plastic bag to marinate 8 hours or overnight. Place lamb onto broiling tray and drizzle with Greek Olive Marinade oil. Broil til well caramelized. Turn to other side til lightly brown (DO NOT OVER COOK). Flip. Turn off broiler. Transfer pieces to ovenproof platter, return to oven and let lamb rest for 10-15 minutes (collect drippings from broiling pan for the couscous recipe).
Asparagus Mustard Couscous
| Drippings from broiling pan |
1 cup chopped asparagus |
| 2tbsp curry mustard |
1 cup medium couscous |
| water |
salt to taste |
Combine pan drippings, mustard and enough water to equal 1 cup. Add asparagus. Bring to a boil. Quickly stir in couscous. Place tight fitting lid. Remove from heat and let it sit for 5 minutes. Before serving, fluff with a fork.
Garlic Mint Yogurt
| 1 cup Liberty Mediterranean Yogurt (10% MF) |
1-2 tbsp |
| fresh mint chopped |
2 cloves garlic crushed (or 2 tbsp Chablis Mint Jelly) |
| sprigs of fresh mint for garnish |
|
Blend yogurt, mint and garlic together. Save sprigs for plating with the lamb.
To serve: Generously drizzle each plate with Greek Olive Marinade oil. Place
couscous off centre onto plate and rest grilled lamb onto couscous. Garnish
with garlic mint yogurt and sprigs of fresh mint leaves.
Tips: Do not over cook the lamb. If you do, chop lamb into small pieces and
serve in left over couscous. Or slice thinly and serve in a pita with the garlic
mint yogurt and lettuce.
Marinated Greek Olives... Use this flavoured Oil in the above recipes
| 2 cups Greek Kalamata Olives (preferably pitted), drained |
6 to 10 cloves crushed garlic... or more!! |
| 3/4 cup Olive Oil |
2 Bay leaves, for decoration |
| 1/4 cup Canola Oil |
|
| 3 tbsp PP&P Greek Olive Spice |
|
In a Ziploc sealable container, combine all the ingredients.
Refrigerate up to a month, stirring often.
