House Warming Feast- Lamb Cutlets with Chermoula and Bean, Asparagus, Potato and Pesto Salad.

I really love cooking for friends. As much as I like eating my own creations, feeding them to other people is really the creme de la creme of cooking. It gives me a reason to try new things and really work to make them look good. This time I found a whole host of recipes that I’ll be trying again soon! Trust me, give these a go- they are delicious and simple to make!

Main Course: Lamb Cutlets with Chermoula.

Gourmet On The Run Cookbook Edited by Carolyn Lockhart 1998


  • 1/2 spanish onion, finely chopped
  • 1/3 cup chopped mint
  • 1/3 cup chopped coriander (including stems)
  • 2 cloves of garlic, crushed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chilli powder (I used chilli seeds and flakes)
  • 1/2 cup good olive oil
  • 1/3 cup lemon juice
  • 12 lamb cutlets
  • 4 ripe tomatoes cut in eighths
  • Turkish bread to serve


  1. Combine all ingredients but the tomato, lamb and bread and mix well.
  2. Put the lamb in a shallow dish and cover with half the chermoula.
  3. Cover and marinate for at least 30 minutes (mine was for about 2-3 hours)
  4. Cook cutlets in a pan for 2 minutes on each side. Any chermoula left in the marinating dish should be pressed onto the lamb as it is turned.
  5. Place tomato on the plate and arange the lamb on top with the turkish bread on the side.
  6. Pour remaining chermoula onto the lamb.

This dish is truly delicious! I adored the flavours in the chermoula, and there was a difference between the cooked and raw portions that contrasted nicely with the fresh tomato. The turkish bread was great for eating with extra chermoula and juices. I forgot to take pictures of this dish, but as my Mama has requested I repeat it this weekend, they will be up shortly!

Bean, Potato and Pesto Salad

Gourmet Traveller September 2007 edition


  • 300g green beans
  • 300g yellow beans (although I used asparagus as yellow beans weren’t in season!)
  • 600g pink eye potatoes
  • Extra virgin olive oil
  • 1 bunch basil leaves
  • 2 cloves garlic
  • 1/3 cup pine nuts
  • 1/4 cup parmesan
  • 80ml olive oil


  1. Bring a large pot of salted wtater to the boil, add green beans and cook for 5-6 minutes or until just tender. Using a slotted spoon, transfer to a colander and refresh under cold running water. Repeat with yellow beans (or asparagus!)
  2. Place potatoes in a saucepan, cover with cold, salted water and simmer over medium heat for 15 minutes or until tender. Drain, cool slightly and quarter.
  3. Combine basil, pine nuts, oil, Parmesan and either use a mortar and pestle or food processor to combine. 
  4. Arrange beans on top of potatoes and sprinkle pesto over the top. Drizzle olive oil liberally over the entire dish.

I really enjoyed this side dish, especially as it is so simple but very flavorful. It also looked great!

Desserts to come, and those have pictures!!!


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