olive oil Archives

Chicken recipes

Abigail’s famous mac ‘n’ cheese

1 1⁄4 hours

Dip recipes

Fish-and-kale pie with sweet-potato topping

45 minutes

Cheat recipes

Cheat’s sticky BBQ meatball pizza

15 minutes

Pasta recipes

Rotolo with burnt sage and lemon

30 minutes

Asian recipes

Crispy satay rolls

25 minutes

Slow-cooked lamb-and-pomegranate flatbread

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

6 free-range lamb chops
2 T olive oil
3 T harissa paste
1 T sumac
1 T za atar
1⁄4 cup red wine vinegar
1⁄4 cup pomegranate molasses
2 t Woolworths Lazy Kettle hickory liquid smoke (optional)
4 dried red chillies

For the flatbread:

1 cup flour, sifted
1 T Woolworths double-cream plain yoghurt
i T baking powder

For serving:

100 g pomegranate rubies
mascarpone
100 g Woolworths barrel-aged Greek-style feta, shaved
Mint

Method

Preheat the oven to 160°C. Heat a nonstick pan over a high heat and sear the lamb chops in the oil until golden. Place the chops in a cast-iron saucepan with the remaining ingredients and cover. Cook in the oven for 3 hours, or until tender and the meat pulls away from the bone.
To make the flatbreads, combine the ingredients in a bowl and knead gently. Divide the mixture in half and roll out each half on a floured surface.
Increase the oven’s temperature to 180°C. Place the flatbreads onto a greased baking tray and bake for 15–20 minutes, or until cooked through and golden.
To serve, top the flatbreads with the slow-cooked lamb, pomegranate rubies, mascarpone, feta and mint. Serve warm.

Cook's note: Taste the Middle East with this bazlama-style flatbread made with yoghurt, which adds a delicious tang. Get those lamb chops on the go early, then whip up the easy flatbread just before you’re ready to serve lunch.

Discover more bread recipes here.

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5-ingredient microwave fudge

One-pot chicken baked on dhal

Abigail’s famous mac ‘n’ cheese

Gakayat bandura

Fish-and-kale pie with sweet-potato topping

Cheat’s sticky BBQ meatball pizza

Rotolo with burnt sage and lemon

Crispy satay rolls

Tagliatelle with mint pea purée, toasted hazelnuts, bacon and cured egg yolk

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Chicken-and-mushrooms strudel

Farfalloni with Marmite-and-onion sauce

Slow-cooked lamb-and-pomegranate flatbread

Slow-cooked lamb-and-pomegranate flatbread

Ingredients

Method