Chef's Pili-Pili Sauteed Gizzards
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 2 tbsp Oil
- 150g chicken gizzards, you may use with hearts
- 50g spring onions, finely chopped
- 50g red and yellow sweet pepper, finely sliced
- 50g fresh tarragon, finely chopped
- 50g shallots, finely chopped
- 2 tbsp Rumba lemon chilli sauce
- ½ tsp garlic puree
- 1 tsp white wine vinegar
- ½ tsp sea salt and ground white pepper
Lamb
- 3 Lamb chops
Method
Put the lamb chops in a dish, drizzle with a splash of oil, British mint sauce, sea salt, fresh mint, black pepper, and season well. Leave for 10 minutes at room temperature.
Heat a griddle pan over a high heat. Cook the lamb chops for 2-3 minutes each side, depending on the thickness, then rest for 6 minutes.
Arrange the chops on a hot platter and drizzle over the green vegetables and roasted diced butternut squash. Voila!
Arrange the chops on a hot platter and drizzle over the green vegetables and roasted diced butternut squash. Voila!
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya