Ground Lamb And Potato Chops With Sambal Oelek Recipes

GROUND-LAMB AND POTATO "CHOPS" WITH SAMBAL OELEK

Steps:

• In a large skillet with a cover, heat olive oil over medium-high. Add onion and saute until translucent, 4 to 5 minutes. Stir in garlic and ginger; cook until fragrant, 30 to 45 seconds. Break up lamb into small chunks and add to skillet; cook until meat is browned, 5 to 6 minutes. Add vinegar, sambal oelek, and 1/2 teaspoon salt; stir gently to combine. Cover and cook, stirring occasionally, until most of the liquid has evaporated, 10 to 12 minutes. Remove from heat and let cool to room temperature. Stir in cilantro and adjust seasoning as desired. (Lamb filling can be made ahead and refrigerated, covered, up to 1 day.)
• While lamb is cooking, place potatoes in a large stockpot and cover with cool water by 1 inch. Bring to a boil, then reduce heat to medium-low and simmer, covered, until completely tender, 20 to 25 minutes. Drain; let potatoes cool to room temperature. (Potatoes can be made ahead and refrigerated, covered, up to 1 day.)
• Peel potatoes; using a masher or fork (or a ricer if you prefer a smoother texture), mash until there are no visible chunks left behind. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning as desired.
• To assemble chops, take 3 or 4 generous tablespoons mashed potatoes in the palms of your hands and flatten into a disk. Put 1 1/2 to 2 tablespoons lamb filling in the center, and fold the edges of the potato around it to form a patty 1 1/2 to 2 inches in diameter. Transfer to a sheet of parchment; repeat with remaining potatoes and filling.
• Whisk egg in a small bowl. Spread out breadcrumbs on a baking sheet. Using a pastry brush, brush a patty with egg and coat evenly with breadcrumbs, shaking off excess. Repeat with remaining patties.
• In a nonstick or cast-iron skillet, heat 1 to 2 tablespoons vegetable oil over medium-low. Cook patties in batches, adding more oil as needed, until golden brown, 4 to 5 minutes per side. Drain on paper towels. Serve hot or warm.

HOMEMADE SAMBAL OELEK

Steps:

• Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.
• While processing gradually add the vinegar.
• Place the pureed mixture into a saucepan and bring to a boil.
• Reduce the heat and simmer for 3 minutes.
• Add the sugar and stir until dissolved.
• Add the salt and lime zest.
• Remove from the heat, cool and bottle in sterilised jars.

GROUND LAMB WITH POTATOES

Steps:

• Pour the oil into a large frying pan or sauté pan and set over medium-high heat. When hot put in the cinnamon sticks and let them sizzle for 5 seconds. Put in the onions and stir and fry until the onion pieces turn brown at the edges. Add the ginger and garlic and stir for a minute. Add the lamb. Stir and fry, breaking up the lumps until the meat loses its redness. Add the yogurt, tomato puree, cumin, coriander, cayenne, and turmeric and stir for a minute. Add the salt, potatoes, and 2 cups water. Stir and bring to a boil. Cover, turn heat to low, and cook gently for 30 minutes.

HERBED LAMB CHOPS WITH CRISPY POTATOES

Steps:

• Place the first nine ingredients in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 15-20 minutes or until tender and golden brown, stirring occasionally. Sprinkle with lemon pepper, salt and paprika; remove from pan. Keep warm., Grill chops, covered, over medium heat 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Toss spinach with potatoes; sprinkle with pine nuts. Serve with lamb chops.

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 450°F.
• Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
• Roast until potatoes are almost tender, about 30 minutes.
• Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
• Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
• Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.