Menu

Marine News from the Great Lakes

RECIPE: Lamb With Sumac And Butter-Bean Mash

Published: Thursday, May 31, 2018
By: Fiona Sims

This is as complicated as Sunday lunch gets on the boat. Instead of roasted potatoes, there are mashed garlicky beans lifted with fresh cilantro, and instead of a steak, succulent chops with an aromatic rub – and all without spending too long at the stove.

Serves 4

Ingredients:

  • 8 lamb loin chops
  • 2 tbsp olive or rapeseed oil
  • 4 tsp sumac, plus extra to serve
  • 3 garlic cloves, peeled and crushed
  • 2 14oz cans butter beans, drained and rinsed
  • ½ cup water
  • 2 tsp vegetable bouillon powder (or a vegetable stock cube, crumbled)
  • handful of cilantro, chopped
  • salt and pepper

Instructions:

Preheat the grill to high. Rub oil over each chop, season with salt and pepper and sprinkle with sumac, rubbing in the spice with your fingers. Grill the chops for 10–15 minutes, turning once, depending on the thickness of the chops and how you like to eat them. As the chops cook, soften the garlic in the remaining oil in a saucepan for a couple of minutes. Then, add the beans and water to the garlic, sprinkle the bouillon over, and simmer for five more minutes. Roughly mash the beans with a fork and stir in the chopped cilantro. Serve with the chops.

Excerpted from The Boat Drinks Book: A Different Tipple in Every Port by Fiona Sims. Copyright © Fiona Sims 2017. Published by Adlard Coles, an imprint of Bloomsbury Publishing. Reprinted with permission.

About the author: Fiona Sims writes about food, drink and travel for many publications from “The Times (of London)” to “Food & Travel,” and “Decanter.” She is the author of four books, including “The Boat Cookbook,” and her most recent, “The Boat Drinks Book,” both published by Bloomsbury Publishing. www.the2fionas.com

 

This article appeared in the Launch Issue (May/Jun) 2018 of Great Lakes Scuttlebutt magazine.

 


tags: Recipes

Go back | Show other stories