At Food52, our water cooler chat is of a different lilt. We’ll chat recipes or restaurants or debate the merits of the most recent cake to come out of the test kitchen. This week, however, there’s been a decidedly different brand of chatter buzzing through the office, because today, Nigella Lawson is paying us a visit. Yes, you read that right, the British cook and media personality will be in the building.
Yesterday she released her new cookbook, At My Table: A Celebration of Home Cooking, so today, she’s in our office to cook a recipe from its pages. And you—yes, you—can tune in on Facebook Live. Watching Nigella and our test kitchen chef, Josh, whip up a meal is as easy as the click of a button. No, literally. All you have to do is head here to catch the duo in action. The Facebook Live session will begin at 3 p.m.
She will be tucking into a speedy and succulent recipe for spicy lamb chops with a preserved lemon and mint sauce. Dinner tonight, anyone? Feel free to cook alongside them in real time, or reference the recipe below.
For the lamb
- 8 French-trimmed lamb rib chops
- 7 tablespoons olive oil
- 1 lemon, finely grated zest and juice
- 2 teaspoons dried mint
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt flakes or kosher salt
- 2 garlic cloves, peeled and minced
For the mint sauce
- 2 cups loosely packed fresh mint leaves
- 1 fat garlic clove, peeled and sliced into 3
- 2 small quartered preserved lemons, plus 2 tablespoons of juice from the jar
- 1/2 cup olive oil
- 1 bunch leaves of your choice (I'm keen on pea shoots here)
Tune in to our Facebook Live at 3 p.m. EST here.
from Food52
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