Holiday Recipe: Sipi’s Oven Roast Lamb Chops with Lemon and Oregano
Author Tessa Kiros’s new cookbook, Now and Then A Collection of Recipes for Always (Murdoch Books) is a curated collection of 150 new recipes that warm the heart and kitchen, and which includes Tessa’s personal reflections and favorite food memories. It also includes several ideas and combinations for delicious holiday dishes, such as:
- Warm Malva Pudding Cake with Whisky Sauce
- Raspberry Creme Brulee
- Gingerbread
- Ricotta and Jam Pastries
- Chocolate Cake, Sour Cherries and Clotted Cream
- Sugar Lemon Tart
- Kourabiedes With Pecans And Chocolate Chips
- Pistachio Biscuits With Figs, Raspberries And Rose Syrup
One tasty recipe that Tessa Kiros shares with us here is for Sipi’s Oven Roast Lamb Chops with Lemon and Oregano.
Sipi’s oven roast lamb chops with lemon and oregano
Says Tessa: “These are the ones my mom always made in the oven at home – a big trayful. I loved scraping the bottom of the dish with chips!
I get the butcher to cut the lamb chops thin and I leave some fat on the chops as it’s meltingly delicious when roasted with the lemon. They must be served warm and, if it is cold outside, serve on heated plates. Lovely with Boereboontjies (page 29) or chips.”
Serves 4
- 1 kg (2 lb 4 oz) thin cut lamb chops, just under 1 cm (½ in) thick max (15–20 chops) with some fat
juice of 2 lemons (about 8 tablespoons) - 2 tablespoons olive oil
- 30 g (1 oz) butter, cut into small chunks
- 3 heaped teaspoons dried
- Greek oregano, plus a little extra to serve
Preheat the oven to 200°C (400°F). Quickly rinse or wipe the lamb chops over with moist paper towels to get rid of any stray bits of bone. Pat dry. Put into a large roasting dish where they fit in a single layer.
Splash with the lemon, season well with salt and pepper and add the olive oil. Scatter the pieces of butter around and sprinkle the oregano over, crushing it a bit between your fingers. Turn through to coat both sides of the chops.
Pour 125 ml (4 fl oz/½ cup) water around the sides of the dish. Cover the dish with foil and bake for about 20 minutes until pale but cooked, with a good amount of sauce.
Remove the foil, lower the oven to 180°C (350°F) and return the dish to the oven for another 20 minutes or until the chops have a good deep golden colour and the sauce has thickened and is bubbling and sticky in parts (there’s no need to turn the chops over and, depending on your oven, you can turn it to Fan to get the chops more golden if you like). Serve hot with a little extra oregano scattered over.
ABOUT TESSA KIROS
Tessa Kiros is international cookbook royalty. She helped define the modern illustrated genre and has sold more than 700,000 copies across multiple titles, languages, and decades. Her previous cookbooks include Apples for Jam, Falling Cloudberries, Provence to Pondicherry, Twelve, Food From Many Greek Kitchens, Limoncello and Linen Water, and Piri Piri Starfish. Tessa’s upbringing and lifelong wanderlust has seen her collect culinary experiences from all over the world. Born in London to a Finnish mother and Greek-Cypriot father, she grew up in South Africa. After many years traveling and working, she settled with her husband Giovanni in Italy, where they raised daughters Yasmine and Cassia. She divides her time today between Italy and Greece. Now & Then is her eleventh cookbook and it’s her definitive new work: 150-plus recipes with gorgeous lifestyle photography reflecting on the food that has shaped her, but also encompassing her table today. Her new cookbook taps into our renewed appetite for nostalgia, in cooking and in life. It calls out to Tessa Kiros devotees, as well as speaking to younger readers through the mediums of color, energy, authority, and the healthful deliciousness of her evolving modern table. This is Tessa Kiros as we haven’t known her; for 2023 and beyond.
Now and Then A Collection of Recipes for Always
- Publisher : Murdoch Books (October 3, 2023)
- Language : English
- Hardcover : 400 pages
Try a Making a Spanish Omelette with French Fries instead of Potatoes
If you’re a fan of Spanish omelettes, why not try something a bit different with your leftover ingredients? A Spanish omelette made with day-old French fries is a fun, delicious and frugal way to turn your leftovers into a tasty treat.
The best part is that you don’t need to worry about wasting food. By using day-old French fries, you can get the same great taste without having to worry about throwing away food. Plus, the potatoes will soak up all the flavors of the omelette and make it even tastier.
The best way to make a Spanish omelette with day-old French fries is to start by lightly sautéing the potatoes in a bit of oil. This will give them a crispy texture and also help to release some of their flavor. Once the potatoes are golden brown, add them to a bowl with your other ingredients, such as onions, peppers, garlic, and tomatoes. If you like, you can also throw in some cooked chorizo or other meats.
Once all of the ingredients have been added to the bowl, mix them together and pour the mixture into a hot skillet. Let the omelette cook for about 5 minutes and then flip it over. Keep flipping the omelette until it is cooked through and golden brown.
When the omelette is done, it’s time to enjoy! Serve it with some Spanish olives, a side of your favorite salsa, and some freshly grated cheese. Enjoy your creative and delicious Spanish omelette with day-old French fries!
Not only is this Spanish omelette made with day-old French fries a tasty treat, but it’s also a great way to be frugal. By using up your leftovers, you can make a delicious meal without having to worry about wasting food. Plus, it’s a great way to get creative with your ingredients and come up with something unique and delicious.
If you’ve never tried making a Spanish omelette with day-old French fries before, you’re in for a treat. It’s a great way to turn leftovers into something special and enjoy a delicious meal without having to worry about food waste. So why not give it a try and see how it turns out?
BBQ Pitmaster Adrian Davila’s Cornbread Dressing Recipe
Texas-based Chef Adrian Davila is the award-winning third-generation pitmaster who leads Davila’s BBQ in Seguin, Texas. You may recognize him as a food judge on The Travel Channel‘s “American Grilled,” or the winner of the Food Network‘s “BBQ Blitz” competition show. Chef Davila is known for specializing in authentic Texas barbecue with a uniquely Latin American twist. Here he shares with us one of his favorite recipes for dressing, a perfect side for barbecues, picnics, and holiday meals.
Aunt Olivia’s Cornbread Dressing
8 servings
Ingredients
- A pan of fresh cornbread of your choice, crumbled into small pieces
- 8 tablespoons butter (1 stick)
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 1 teaspoon poultry seasoning
- 2 to 2 ½ cups chicken stock or broth
- One 10.5 ounce can of cream of chicken soup
- ¼ cup sugar
- 1 ½ teaspoons dried sage
- 1 ½ teaspoons dried parsley
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
- Add poultry seasoning, chicken stock and cream of chicken soup to the mixture.
- In a large bowl combine crumbled cornbread and sugar.
- Stir in half of the vegetable and chicken stock mixture until well combined.
- Add dried sage, dried parsley, salt, pepper and the other half of the vegetable and chicken stock mixture. Mixture should be very moist. Add more stock if necessary.
- Transfer to a greased baking dish and cover with plastic wrap and foil.
- Bake at 350 degrees for 45 minutes to an hour.
WATCH CHEF ADRIAN’S RECIPE ON INSTAGRAM