Outdoor cooking with Daz!

Outdoor cooking with Daz!

How to cook in the great outdoors with Darren Robertson

Daz has done it again, this time with tasty lamb cutlets with asparagus salsa verde all finished off with a herby little eggplant yogurt… DELISH!

You will need:

6 lamb cutlets

For the lamb marinade:

2 tbsp natural yogurt

1 clove smashed garlic

3 tbsp olive oil

1 green shallot (chopped)

Pinch sm paprika

Bay, rosemary, coriander stalks

Lemon zest

Salt & pepper

For the eggplant yoghurt:

1 eggplant

1 pinch sm paprika

3 tbsp natural yogurt

2 cloves cooked garlic

Lemon zest & a little juice

Fresh herbs, parsley, coriander, fennel fronds, salt & pepper

Olive oil

For the asparagus salsa verde:

1 bunch of asparagus

1 green shallot (chopped)

5 tbsp red-wine vinegar

6 tbsp olive oil

1 tbsp Dijon mustard

Squeeze of lemon & a little zest

A pinch of grated garlic

Salt & Pepper

Fresh herbs parsley, coriander, fennel fronds

How to make:

For the lamb marinade:

Marinade for at least 20 mins.

Cook 3 – 4 minutes each side (longer if they’re larger in size)

For the eggplant yoghurt:

Cut the eggplant in half, score, season with salt & pepper & a little olive oil.

Cook both sides until completely soft, then scoop into a bowl & cool slightly.

Mix in other ingredients.

For the asparagus salsa verde:

Brush the asparagus with a little olive oil & season with salt.

Grill on high heat for 2 mins, then slice & mix in a bowl with the other goods.

Serve up the lamb, yogurt and salsa on a big plate and dig in…

To watch Daz in action, check the link below!


#lambchops #cookingoutside #athome #cookingwithDaz