Newspaper article Manchester Evening News

MAIN ; Chile Pequin Lamb with Tomatillo-Mint Sauce (Serves 6)

Newspaper article Manchester Evening News

MAIN ; Chile Pequin Lamb with Tomatillo-Mint Sauce (Serves 6)

Article excerpt

INGREDIENTS 2tbsps pequin chiles 3 avocado leaves (or 1tbsp fennel seeds) 1tbsp allspice berries 2 racks of lamb (not Frenched) Kosher salt and freshly ground black pepper For the Tomatillo-Mint Sauce 4 tomatillos (available online) 120g pepitas (pumpkin seeds), toasted in a dry skillet until fragrant 1/4 burnt onion 1 garlic clove, thinly sliced 11/2 Scotch bonnets 25g mint leaves 12g basil leaves 12g coriander leaves 2flozs roasted garlic oil Juice of 1 lime 1tbsp honey 1tsp kosher salt 1 to 2tbsps coconut water or water (optional) Freshly made corn tortillas, homemade or store-bought for serving (optional) METHOD 1. Toast the chiles, avocado leaves (or fennel seeds), and allspice in a cast-iron skillet over low heat until fragrant, one to four minutes. Let cool, then pulse until fine in a spice grinder.

2. Sprinkle the spices over the lamb, pressing into meat and fat. …

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