⚽ World Cup 2018 Game 63 – Belgium vs. England

Refreshing LAMB ENDIVE CUPS takes traditional Belgian and British ingredients to add some zing to summer food. The UK Isle’s protein staple of lamb is seasoned with ras el hanout and seared. The Belgian endives are perfect holders for a mango black bean salsa topped with the cubed lamb chops and goat cheese. Who says European food has to be heavy?

Print Recipe
Lamb Endive Cups
Course Appetizer
Servings
Ingredients
Mango salsa
Course Appetizer
Servings
Ingredients
Mango salsa
Instructions
  1. In a glass bowl, combine mango + black beans + red onion + lemon + sal + parsley and mix well. Cover and refrigerate for at least 2 hours.
  2. Wash and separate the endives into individual leaves. Dry carefully with paper towel.
  3. In a small bowl, combine ras el hanout and smoked salt and mix well. Use this mixture to season the lamb chops on both sides.
  4. Heat a skillet to medium high heat, and cook the lamb chops 4 minutes on each side. Remove from heat and let it rest on a plate for 15 minutes. Cut the lamb meat from the bones and chop into 1/2 inch cubes.
  5. To assemble, smear the inside of the endive leaves with goat cheese. Top with a TBSP of salsa and 3-4 pieces of the chopped lamb. Crumble goat cheese on top of the lamb and garnish with chopped scallions.
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