Over the years my style of cooking is fixated on improving classic flavours and creating new ones. This has improved my knowledge bank of the different flavours there are and how to combine them. Using herbs and spices for both their nutritional content and flavour, I’ve created this 3 part series where my skills and knowledge have been put to test.
I hope you enjoy this creative journey. Life is to short to eat boring dishes.
Please note the recipes are easy to follow and most of the ingredients used are readily available online, specialist grocery shops and supermarkets. In the unlikely event you’re struggling with an ingredient, do leave comments below and I’ll suggest an alternative.
INGREDIENTS
1kg of Lamb shanks
1 teaspoonful of dried or fresh Rosemary
1 teaspoonful of Sumac (readily available in most supermarkets, online or Middle Eastern grocers)
A bunch of dried or Fresh Mint leaves
A bunch of dried or Fresh English Lavender leaves
4 dried or fresh Bay leaves
100ml of water
SUMAC
Sumac is a spice mix synonymous with Middle Eastern cooking and has a tart and lemony taste. This pairs well with most Lamb dishes. The tart and lemony flavour cuts through the fatty flavour of Lamb. It great for most Salads and I love including it to my Za’atar (a Middle Eastern flat bread sprinkled with a tangy spice mix)
Click below for the recipe 👇🏾
LAVENDER
It’s best to use the English Lavender for this recipe as the French Lavender is to strong.
The stems of the English Lavender has a similar taste to Rosemary. In the absence of the English Lavender use Rosemary as an alternative.
METHOD
This recipe has omitted salt from it, as I’ll be using the meat for an incredible stew. The next recipe to be featured.
Watch how to infuse Lavender, Mint and Bay leaves into your meat below;
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