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http://www.lifestylefood.com.au/recipes/3589/marinated-lamb-with-stuffed-courgette-flowers

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Marinated Lamb with Stuffed Courgette Flowers

Ingredients

  • 1 tablespoon tomato paste

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 tablespoon harissa paste

  • 3 tablespoons olive oil

  • 2 garlic cloves, crushed with salt and freshly ground black pepper

  • 6 french trimmed lamb cutlets

  • For the courgette flowers

  • 3 courgette flowers

  • 85g/3 oz ricotta

  • 85g /3 oz mozzarella

  • 35g/1¼ oz freshly grated parmesan cheese

  • 6 basil leaves, ripped

  • ¼ teaspoon grated nutmeg

  • salt and freshly ground black pepper

  • For the batter

  • 100 g/4 oz plain flour

  • 100 g/4 oz cornflour

  • teaspoon salt

  • 350 ml/12 fl oz iced sparkling water

  • vegetable oil for frying

  • For the parsley salad

  • 1 large red onion, peeled and thinly sliced

  • 2 handfuls of flat leaved parsley leaves, washed, spin-dried

  • 1 tablespoon of baby capers

  • 1 tablespoons freshly squeezed lemon juice

  • 1 teaspoon freshly grated lemon zest

  • 50g/4oz extra virgin olive oil

  • 2 tablespoons chopped fresh mint

  • ½ teaspoon sea salt

  • freshly ground black pepper

Method

  • For the lamb:

  • 1.

    Place tomato paste, coriander, cumin, harissa, olive oil and garlic in a bowl and stir to combine. Place lamb cutlets in a shallow dish and brush with the marinade. Leave to marinate in the fridge for at least 1 hour, or overnight if possible. Pan fry the cutlets for 3-4 minutes each side in a griddle pan.

  • For the courgettes:

  • 1.

    Prepare the courgette flowers by gently rinsing and drying, using a pastry brush remove any dirt that sometimes get caught in the flowers. With a sharp pointed, small knife remove the stamen in each of the flowers. Mix all the cheese, and basil together. Season to taste. Put a little cheese filling in each flower. The batter should be prepared just before you need it. Sift the two flours, add salt. Pour in the sparkling iced water in one go. Mix to combine; don’t worry about any lumps. Dip each flower into the batter. Deep-fry until golden in 190C hot oil. Drain on absorbent kitchen paper.

  • 2.

    To make the parsely salad, combine all the onion, parsley, capers, lemon juice, lemon zest, extra virgin olive oil, mint and season to taste.

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