RILEY STREET GARAGE: LAMB CUTLETS, ROAST PEPPER CHORIZO & SEMOLINA

RILEY STREET GARAGE: LAMB CUTLETS, ROAST PEPPER CHORIZO & SEMOLINA

Regan Porteous, Executive Chef of Riley Street Garage, Woolloomooloo shares a personal home favourite perfect to warm you up in the cold season...

30 Minutes. Sugar Free. Learn to cook a restaurant dish at home!

Serves 2.

Ingredients
4 lamb cutlets
200ml soy sauce
100g red capsicum
50g diced chorizo
100ml white balsamic vinegar
50g castor sugar
1 garlic
6 chives
2 oregano
1 tarragon
125g fine semolina
100g grated parmesan
50g butter 

Prepare lamb & pepper
In a bowl, marinate cutlets in soy sauce and set to one side. Preheat oven grill to full. On your stovetop, blister the red pepper over the gas flame, peel, finely dice and let drain in colander. If you do not have a gas stove top, slice into flat strips and place skin side up under your oven grill set to full.

Cook chorizo & make dressing base
Finely dice the chorizo, place them in a cold fry pan, bring the heat up gently to release flavour until cooked. Whisk together the vinegar, sugar, 50ml of water and crushed garlic to create the dressing base. Finely chop the fresh herbs and add to dressing base along with diced peppers and warmed chorizo.

Cook lamb & semolina
Place lamb cutlets under grill and cook till a good colour (approximately 3-5 minutes each side). Remove cutlets from oven, cover with foil and allow to rest for 3 minutes. To cook the semolina, bring 500ml milk up to a slow simmer, gradually add semolina, whisking continuously for 3-4 minutes. Once it thickens remove from heat, add the parmesan and 50g butter. Mix thoroughly.

To serve
Plate the semolina, top with the cutlets and then with the pepper and chorizo. Enjoy!

This recipe was created by Riley Street Garage. For more information visit www.rileystgarage.com.au

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November 03, 2015 by Timothy Ryder
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