The Main Event
Moroccan Lamb with Medjool Chutney.
Setting the scene:
Close the curtains and light a ring of white candles around the bottle of red wine. Watch each other through the flickering candle light and play the game of word association.
When you get to rum surely its followed by bum, hiss rhymes with kiss and orange zest rhymes with breast. The first to giggle pays a forfeit of the others choice. Let your imagination run wild and consider the Arabs harem and you…
Moroccan Lamb with Medjool Chutney.
For 2 lovers
Get on with it…
Toast and grind ½ teaspoon coriander seeds and 1 teaspoon cumin seeds add ½ teaspoon ground cinnamon, ½ teaspoon ground cumin and ½ teaspoon black pepper.
Put 4 lamb chops into a plastic bag, add all the spices, massage the flesh and leave for 30 minutes.
For the chutney heat 1 table spoon olive oil in a pan, add 1 medium onion sliced and a pinch of salt. Cook for 10 minutes on a low heat. Then turn up the heat for 10 minutes until golden.
Add 2 tablespoon balsamic vinegar and 100g of Medjool dates, chopped. Stir until sticky then leave aside. Turn the grill to high and cook the lamb chops for 4-5 minutes on each side.
Serve strewn with mint leaves, fresh broad beans and the sticky chutney. This dish marries beautifully with the great Italian red wine Montepulciano D’abruzzo which is grown in vineyards sloping down to the sea.
Feed the desire…
Moroccan Lamb with Medjool Chutney. Lamb must be served pink and tender! The Arabs have a deep understanding of love and sex and as foreplay serve lamb with herbs, yogurt and fresh dates.
