Ottolenghi-style lamb rib chops and some fun-sized sweet treats
food flavor fascination
food flavor fascination
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Ingredients

  • 0.1 grams, or even better to
  • 0.01 grams
  • 2.25 lb rack of lamb, French trimmed, and cut into double-chops (2 chop portions)
  • 20 g flat leaf parsley, leaves and stalks
  • 30 g mint, leaves and stalks
  • 30 g coriander (cilantro), leaves and stalks
  • 4 garlic cloves, peeled
  • 15 g fresh ginger, peeled and sliced
  • 3 chillies, seeded (I left this out because my husband doesn’t eat spicy foods)
  • pinch
  • pinch of smoked paprika
  • ½ teaspoon salt (I used pink Himalayan salt…yum!)
  • 3.5 tablespoons lime juice
  • 1 lime
  • 4 tablespoons soy sauce (or tamari)
  • 1/4 cup sunflower oil
  • 1/4 cup sesame oil
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 4 tablespoons water
  • Pastry (minimally adapted from Joy of Baking)
  • 2 sticks or 8 ounces) unsalted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 2 tablespoons evaporated cane juice
  • 8.8 ounces or 250 grams) all-purpose flour (for gluten-free option, use 280 grams of your favorite gluten-free baking mix–for more on converting baking recipes to gluten-free, visit gluten-free-girl and the chef)
  • gluten
  • 1/4 teaspoon salt
  • 1 teaspoon ground chia or ground flax mixed in 2 teaspoons hot water–will get thick and gooey
  • 3 large sweet potatoes (about 1 1/2 pounds)
  • 2 large eggs
  • 3/4 cup evaporated cane juice or coconut sugar (divided into two portions: one 1/2 cup portion separated from one 1/4 cup portion)
  • 1 stick unsalted sweet butter, at room temperature
  • 12 ounces (1.5 cups) organic whole milk
  • 1/2 teaspoons cinnamon (divided into two portions: one 1 teaspoon portion separated from one 1/2 teaspoon portion)
  • 1/4 teaspoon nutmeg
  • 0.083 ounces unflavored gelatin powder (or agar-agar powder)
  • 20.83 grams (0.735 ounces) cold water
  • 1/3 cup heavy cream
  • 34 grams evaporated cane juice (or coconut sugar)
  • 1.333 ounces semisweet chocolate, finely chopped
  • 2/3 tablespoons instant espresso powder
  • 1/8 teaspoon salt
  • 2/3 cups milk

Instructions

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