Slowly getting back into old routine…as summer of fun winds down

Ingredients

• Lamb rack
  • Saffron (pinch)
  • Lamb oxo bouillon
  • Dry Herb
  • Salt to taste
  • Olive Oil
• Chickpeas
• Farro
• Olive Oil
• Plantain (sliced, baked)
• Pepper Sauce (Nigerian ata)- handy in the fridge

What you’ll need

• Spice bowl
• Baking pan
• Big bowl
• Aluminium foil
• Small blender- magic bullet or the like
• Kitchen thermometer

What I did

I made my spice rub (saffron, lamb, herbs and salt) and used it on the lamb, which was set aside in the fridge. In the preheated oven(350 F), I baked the oiled plantains and lamb in two separate foil lined pans until done.

Meanwhile, the chickpeas and farro were separately cooked in water and then both were blended with a little bit of water to get a mash consistency.

I ended up with a pseudo Nigerian style beans(Ewa agoyin) and plantain with meat on top 🙂

My mother is not a fan of rare meat, hers had to be cooked for longer 🙂