I have done this Greg Malouf dish from his book "New Middle Eastern Food Malouf" previously and to recipe. I found the white peppercorn component simply too strong and completely dominated the dish. This time I reduced the white pepper, adding some black (which in my opinion has a softer flavor) and coriander seed.
The recipe (as I had followed the previous time I made this) was using Middle Eastern brik pastry as the accompaniment. I had fresh sourdough bread on hand as I had made a batch so instead sliced it very thinly. This, I knew, would work. The brik pastry (or in this case sourdough bread) sandwich with sage cheese and onion is delicious. Crunchy, salty, sagey and yummy.
Lamb, I used backstrap (as called in NZ, here in Dubai it's referred to as loin). Anyway, the prime back fillet of lamb.
It's a good dish. I added a decent jus this time round as I found it lacking in that department last time I made it (sorry Mr Malouf). It just did not seem complete without a sauce and worked better with. Definitely an improvement too with the reduced white pepper element.
So I've made this twice now, once as per recipe, once with my own improvements. I still don't think it's perfect so will leave it there. I simply think the combination of spice is out. The cheese pastry/bread is perfect, the rest not quite on point. Every other dish I've cooked from my Greg Malouf book as been spot on so ... dunno really...
The recipe (as I had followed the previous time I made this) was using Middle Eastern brik pastry as the accompaniment. I had fresh sourdough bread on hand as I had made a batch so instead sliced it very thinly. This, I knew, would work. The brik pastry (or in this case sourdough bread) sandwich with sage cheese and onion is delicious. Crunchy, salty, sagey and yummy.
Lamb, I used backstrap (as called in NZ, here in Dubai it's referred to as loin). Anyway, the prime back fillet of lamb.
It's a good dish. I added a decent jus this time round as I found it lacking in that department last time I made it (sorry Mr Malouf). It just did not seem complete without a sauce and worked better with. Definitely an improvement too with the reduced white pepper element.
So I've made this twice now, once as per recipe, once with my own improvements. I still don't think it's perfect so will leave it there. I simply think the combination of spice is out. The cheese pastry/bread is perfect, the rest not quite on point. Every other dish I've cooked from my Greg Malouf book as been spot on so ... dunno really...
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| Greg Malouf's lamb with pistachios and peppercorns |
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