So today is Friday, and instead of going out like normal people do, I’ve decided to stick with my commitment to cook home every day of the week. Today’s dish is “Dry-baked Lamb Chops with Sweet Potato”, again taken from Adam Liaw’s book Asian After Work. I promise next week’s dishes will be a bit more varied in source, but it’s the dishes that matter after all and this dish sounds great.
The recipe calls for the sweet potato to be ‘ribboned’ using vegetable peeler, but I happen to have this funny little device called a ‘vegetable twister’ the brand being Betty Bossi. Unlike other similar devices, this one is awesome in that it SCREWS IN. This means that you actually don’t have to push and strain to get the nice, continuous force to avoid broken strands. In plain English, this means you get awesomely long veggie ‘spaghetti’.
Unfortunately this manufacturer’s website is in German, but you can get it translated on Google Chrome, and anyway you only need to see the pictures:
I know it looks like a gimmick, but I absolutely love this thing and have used it many a times before. One of the best things you can make is the vegetable spaghetti – so if you’re not eating gluten or carbs for some reason, you can make your own ‘spaghetti’ this way!
Anyway, enough of that product endorsement (seriously, I’m not getting paid for this, though I probably should), these are the steps:
- Step 1. Get all the lamb rub mix ready. Rub on lamb and let sit for 30 mins.
- Step 2. Cut up onions and shred/ribbon the sweet potato.
- Step 3. Bake everything at 180c for 40 mins.
And here’s the end result:
Step 1. Prepare the rub
I followed the recipe for the lamb rub, and it basically consists of oil, cumin, turmeric, ground coriander seeds, soy sauce, sesame oil, salt and pepper, ginger, garlic and fresh curry leaves. Fresh curry leaves are best, never use dried ones!
Mix them all up and rub the lamb chops well. Leave to marinade for 30 mins at room temp.
Step 2. Prepare the sweet potato and onions
Cut the red onion in 1/8ths, and then ribbon the sweet potato. You can simply use a vegetable peeler, but I felt like turning it into spaghetti-like strands, so I used my vegetable twister.
You just cut the sweet potato in half, make sure the chunk is not much longer than the actual peeler.
You actually want to make sure that you can ‘screw’ the turner in, as this is a much more efficient way of doing it than using brute force. Plus, this thing creates an unbroken string of spaghetties, it gets REALLY LONG.
Mix the onion and sweet potato in a bowl and put oil and salt. Mix well.
Step 3. Bake the lot for 40 mins at 180C
Now put the lamb chops onto a roasting pan, and put the veggies in them as well.
Bake for 40 mins, turning once at mid-point. And you’re done!
Serve with a dollop of yoghurt and coriander leaves.
All in all: 8/10
What I learnt/can improve next time:
- You probably want to break the spaghetties at around 30 cm mark, as super-long strands aren’t as crispy on all bits (as it gets caught in the meat’s juice etc)
Yours in Good Eating,