A MOVEMBER SPECIAL

This November as we focus on men’s health, also known as Movember, we dedicate two recipes to celebrate the men in your life.

You know what they say, a happy tummy, a happy you. So, we think that the one of the best ways you can celebrate the men in your life this Movember is to enjoy a healthy meal that will leave your stomachs satisfied. It’s okay if you’re not a kitchen-savvy person because we’ve got you covered with a simple yet delicious recipe that wouldn’t take much effort to pull it off. Here’s a 1-hour feast to make this November:

SPICED LAMB CHOP

INGREDIENTS
2	Garlic cloves, finely grate
1 1⁄2 cups	Plain Greek yogurt
1	Lemon, juiced (separate half juice in a small bowl)
1 tsp	Kosher salt (add more if needed)
1 tsp	Freshly ground black pepper (add more if needed)
2 tsp	Ground cumin
1 tsp	Ground coriander
3⁄4 tsp	Ground turmeric
1⁄4 tsp	Ground allspice
4	Rib lamb chops (about 1–11⁄4 inches thick)
2 tbsp	Vegetable oil

METHOD

1. Add the yogurt, half squeezed lemon juice and garlic, salt and pepper into a large bowl and whisk to combine.
2. Next, transfer ½ cup of the yogurt mixture into a small bowl and set aside for serving.
3. Whisk cumin, coriander, turmeric, and allspice into the larger bowl; set aside.
4. Season both sides of the lamb chops with salt and pepper on a large plate.
5. Using your hands, evenly coat the lamb chops with the spiced yogurt mixture and let it sit at room temperature for 30 minutes or cover and chill for 12 hours.
6. In a large skillet, heat a tablespoon of oil over medium- high. Cook the lamb until browned for about 3 minutes per side.
7. Once ready, serve the lamb chops with reserved yogurt mixture alongside.

CRISPY POTATOES WEDGES

INGREDIENTS
2	Garlic cloves, finely grate
1 1⁄2 cups	Plain Greek yogurt
1	Lemon, juiced (separate half juice in a small bowl)
1 tsp	Kosher salt (add more if needed)
1 tsp	Freshly ground black pepper (add more if needed)
2 tsp	Ground cumin
1 tsp	Ground coriander
3⁄4 tsp	Ground turmeric
1⁄4 tsp	Ground allspice
4	Rib lamb chops (about 1–11⁄4 inches thick)
2 tbsp	Vegetable oil

METHOD

1. In a bowl mix the salt, pepper, paprika, oregano, garlic, semolina and lemon juice.
2. Place the cut potato wedges on a large roasting pan and pour the mixture over the potatoes and mix it well using your hands.
3. Bake the potatoes in a preheated oven of 200 celsius for 30 minutes or until a nice golden crust has formed on the potatoes.
4. Take the potatoes out and turn them over. Continue to cook for another 30 minutes.
5. Remove from the oven and sprinkle with some parsley and serve with lamb.
6. Enjoy.