Quick break from my usual faves rib eye, pork belly and short rib. Now… lamb lollipops are somewhere down the list of my fav meats, partially because it is so damn tiny, I swear I can eat one rib in two bites. Surprisingly enough though if you get your lamb well done it doesn’t get as tough as beef! So if you cook it right, it’s really rich and tender, and if there’s a bit of fat – even better!

I loved the marination of these lamb lollipops, Moroccan style with lots of spices, mint and bit of lemon juice. Usually I find lamb to have a gamey taste and this was the opposite, really delish! It’s so easy, just marinate the night before and when you’re ready to eat give it a quick sear in olive oil and pop it in the oven.

Now I paired this with Ottolenghi’s Couscous & Tomatoes and it was CRAZY GOOD! My mouth is watering just thinking about how well they went together. The couscous was perfect: light and fluffy with caramelized onions, seared cherry tomatoes, torn fresh mint and a bit of lemon juice. MMM!!!

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Rainy days to me always = comfort food and staying in watching Netflix. Which is why I DIED when I cooked this Korean inspired beef short rib stew. It’s a bit spicy because of the gochujang (spicy paste), but really, really delicious over rice which I find makes the spice more bearable. The slow cooked short rib meat itself is SO tender – you don’t even need a knife for this!!!

I wanted to make this recipe because I remembered eating something similar back when I lived in the Philippines. This was a bit different though, likely because I added the spicy Korean paste, but I would say it’s even better than I remembered!

Loved the flavors of this dish – salty soy with sticky sweet flavours, both from the carrots and the sugar. Definitely couldn’t eat it fast enough! Especially with rice and homemade japchae!? So GOOD! Make this ASAP!!

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