Easy enough for a quick weeknight meal, and special enough for a fun Saturday night dinner party. This recipe will be a definite hit no matter the crowd!
2 tbsp. Liquid Honey
2 cloves garlic, finely chopped
1 pack 2 tbsp. Moroccan spice
8 parsnips and/or carrots, cut in quarters lengthwise
200g block feta cheese, room temperature
¼ cup natural yoghurt
8 lamb shoulder (or loin) chops, room temperature
¼ cup Pams Dates, chopped
1.Preheat oven to 220°C. In a small mixing bowl, whisk together the honey, garlic, 1 tbsp. spice mix and a good glug of olive oil.
2.Place the vegetables on a lined baking tray, drizzle over the honey mix and toss to coat. Sprinkle with salt and pepper and place in the oven at 220°C for 25-30 minutes until the veggies are tender and golden brown.
3.While the veggies are cooking, make the feta whip. Place the feta and yoghurt in a bowl with a drizzle of olive oil and whisk until smooth. Set aside.
4.Sprinkle the remaining spice mixture all over the lamb chops and season with salt and pepper. Add a drizzle of oil to a large frying pan over high heat and cook the chops for 3 minutes each side. Once cooked, leave to rest for 3 minutes.
5.To assemble, place the whipped feta on the bottom of a large serving platter, top with the vegetables, sprinkle over the chopped dates and top with lamb chops.
For the ultimate show-stopping garnish whip up some honey-toasted hazelnuts! Just place ¼ cup chopped hazelnuts in a small pan and toast until fragrant. Add a sprinkle of salt, a pinch of chili flakes, drizzle with honey and stir until all the hazelnuts are coated. Spoon onto a piece of baking paper and leave to cool. Sprinkle over your dish with a handful of fresh mint leaves.