Reuben Riffel's Airfryer Lamb chops
Lamb chops with a version of caponata, dukkah spices with pine nuts, honey-preserved lemon and basil made in my Ingredients
4 lamb chops about 2 cm thick
Juice of 1 lemon
Mixed dried herbs and salt
1 red bell pepper
1 baby marrow, halved and cut into strips
1 red onion, quartered
Rosa tomatoes. Capers
1 small aubergine 🍆 Cut into 4cm pieces
1 quarter preserved lemon use rind only, chop
1 garlic clove
Fresh basil
Olive oil
Dukkah
1 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch of chilli powder
1 tbsp pine nuts
1 tbsp toasted sesame seeds
Ground black pepper
Directions:
Place lamb in bag and season with dried herbs, squeeze in lemon juice and add some basil. Leave to marinade for 30 mins.
Score baby marrow and drizzle olive oil, lemon juice and season. Place in the Milex Airfryer for 8 minutes on 180 degrees celcius.
Remove vegetables then add lamb chops at 180 degrees for 10 minutes. Check after 6 minutes and turn.
Skin the bell pepper, cut vegetables smaller if you like. Add honey, olive oil, grated garlic, chopped fresh basil , preserved lemon and check for seasoning. Mix well and serve with lamb and sprinkle with dukkah.
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Posted in
#reubenrecipes, airfryer, dinner, red meat, XXXL
