{"id":2713,"date":"2020-10-26T09:57:56","date_gmt":"2020-10-26T08:57:56","guid":{"rendered":"https:\/\/www.terrediger.it\/?p=2713"},"modified":"2020-11-30T09:20:56","modified_gmt":"2020-11-30T08:20:56","slug":"ras-el-hanout-spiced-saddle-ef-lamb-with-pea-and-mint-houmous-and-pomegranate","status":"publish","type":"post","link":"https:\/\/www.terrediger.it\/en\/2020\/10\/26\/ras-el-hanout-spiced-saddle-ef-lamb-with-pea-and-mint-houmous-and-pomegranate\/","title":{"rendered":"E.V.O. Oil and Ivana Frank&#8217;s new recipe"},"content":{"rendered":"\n<p><em><em>Time to pick up olive<\/em><\/em>s <em>in our olive grove in <\/em>Maiolati Spontini<em>, on the hills of Jesi: two hectares of <\/em>Frantoio<em>, <\/em>Rosciola<em> and <\/em>Leccino<em> olive varieties for our Terre di Ger E.V.O. Oil, a typical product of the Marches region in central Italy.<\/em><\/p>\n\n\n\n<p><em>As soon as olive pressing is completed the new vintage will be ready and we&#8217;ll stay in touch to describe all its characteristics very soon. Meanwhile, let&#8217;s try a new recipe by Chef Ivana Frank of Bora Cooking System, a renowed German brand and Terre di Ger partner.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2019\/10\/olio-olivi-boccolina_1100-1024x682.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Ras el Hanout Spiced Saddle ef Lamb with Pea and Mint Houmous and Pomegranate<\/h3>\n\n\n\n<p><strong>INGREDIENTS<\/strong><br>For two people<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Lamb saddle steaks, 150 \u2013 200 g each<\/li><li>100 g frozen peas<\/li><li>100 g chickpeas from a jar<\/li><li>Dash of lemon juice<\/li><li>3 \u2013 4 sprigs of mint<\/li><li>1 garlic clove<\/li><li>1 handful pomegranate seeds<\/li><li>Ras el hanout spice<\/li><li>Salt, pepper, olive oil<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/IvaFrankBild3_900.jpg\" alt=\"\" data-id=\"2645\" data-link=\"https:\/\/www.terrediger.it\/2020\/10\/21\/una-nuova-ricetta-da-abbinare-al-pinot-grigio-terre-di-ger__trashed\/ivafrankbild3_900\/\" class=\"wp-image-2645\" srcset=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/IvaFrankBild3_900.jpg 900w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/IvaFrankBild3_900-300x300.jpg 300w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/IvaFrankBild3_900-150x150.jpg 150w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/IvaFrankBild3_900-768x768.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_UK_Lammruecken_Erbsen-Minz-Hummus_RGB_800-3.jpg\" alt=\"\" data-id=\"2708\" data-full-url=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_UK_Lammruecken_Erbsen-Minz-Hummus_RGB_800-3.jpg\" data-link=\"https:\/\/www.terrediger.it\/?attachment_id=2708\" class=\"wp-image-2708\" srcset=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_UK_Lammruecken_Erbsen-Minz-Hummus_RGB_800-3.jpg 800w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_UK_Lammruecken_Erbsen-Minz-Hummus_RGB_800-3-300x300.jpg 300w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_UK_Lammruecken_Erbsen-Minz-Hummus_RGB_800-3-150x150.jpg 150w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_UK_Lammruecken_Erbsen-Minz-Hummus_RGB_800-3-768x768.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><strong>PREPARATION<\/strong><\/p>\n\n\n\n<p>Preheat the Tepan to 200 degrees. Brush the lamb saddle steaks with a little oil and generously season with the spice. Place on the hot Tepan and turn after 4 minutes. Meanwhile, bring a pan of well-salted water to the boil and blanch the peas for about 3 minutes. Strain and rapidly cool under cold running water. Add about two-thirds of the peas into a food processor together with the chickpeas, lemon juice, garlic clove, mint (leaves only!), 4 tbsp of olive oil and a level tsp of salt and pepper. Puree. Stir the remaining peas into the finished houmous. Remove the lamb from the Tepan, cut into slices as desired and season with salt. Divide the houmous onto plates, add the meat and garnish with pomegranate seeds and more mint.<\/p>\n\n\n\n<p>Find out more about Ivana Frank&#8217;s receipes&nbsp;<a href=\"https:\/\/www.bora.com\/int\/en\/channel-overview\/media\/m\/ras-el-hanout-spiced-saddle-of-lamb-with-pea-and-mint-houmous-and-pomegranate\/\" target=\"_blank\" rel=\"noreferrer noopener\">on BORA.com<\/a>.<br>Interested in Terre di Ger EVO Oil? Order it on <a href=\"https:\/\/www.terrediger.it\/en\/extra-virgin-olive-oil\/\" target=\"_blank\" rel=\"noreferrer noopener\">our website<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_Bodnar_Poestlberger_1200-1-1024x576.jpg\" alt=\"\" class=\"wp-image-2703\" srcset=\"https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_Bodnar_Poestlberger_1200-1-1024x576.jpg 1024w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_Bodnar_Poestlberger_1200-1-300x169.jpg 300w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_Bodnar_Poestlberger_1200-1-768x432.jpg 768w, https:\/\/www.terrediger.it\/wp-content\/uploads\/2020\/10\/55_TeamEdition_Bodnar_Poestlberger_1200-1.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Time to pick up olives in our olive grove in Maiolati Spontini, on the hills of Jesi: two hectares of Frantoio, Rosciola and Leccino olive varieties for our Terre di Ger E.V.O. Oil, a typical product of the Marches region in central Italy.<\/p>\n","protected":false},"author":2,"featured_media":2712,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-2713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-eng"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>E.V.O. 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