Lemon Dishes

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Parker Grill

Herb and lemon ribs with salsa verde

1 onion, quartered
1 garlic clove, halved
6 curly parsley stalks
1 lemon, quartered
1 small bunch lemon thyme
2 tbsp green peppercorns
500ml dry white wine
2 tbsp table salt
2kg (4 racks) American-style pork ribs
Vincotto or aged balsamic vinegar
Gherkins, to serve

For the salsa verde

Handful of curly parsley leaves, finely chopped
2 tbsp capers, rinsed and finely chopped
1 tbsp finely grated lemon rind
1 tbsp lemon juice
1 tbsp green peppercorns, finely chopped
80ml extra virgin olive oil, plus extra, for brushing

Lemon & Herb Ribs

Ingredients

2 racks of ribs
1 tbsp lemon zest
1/4 cup olive oil
1 medium onion grated
3 tbsp lemon juice
2 cloves garlic
1 tbsp rosemary
1 tbsp thyme
2 tbsp parsley
1 tbsp sage
1/2 tbsp honey (omit for Whole30)
chimichurri (optional for serving)

Instructions

In a food processor or blender, combine the lemon zest and juice, olive oil, onion, garlic, herbs and honey. Blend until a thick paste has formed. Place the ribs in a large Ziploc bag or container and pour the marinade over top. Allow to marinate in the fridge for a minimum of 6 hours but preferably overnight.

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Lay 1 sheet of tin foil on the base of a baking sheet. Place the ribs side by side onto the lined tray and then lay another sheet of tin foil on top, folding in the sides so that the juices will be well contained.

Bake the ribs in the oven for 2 hours, flipping half way through cooking. After two hours the ribs should be tender, to gently brown them you can 1) turn the temperature up to 200 degrees, remove the top layer of tin foil and grill for 10 minutes until they begin to brown in colour or 2) transfer the ribs to the barbecue and grill on medium high heat for 3 to 4 minutes per side until brown.

Cut the ribs into pieces and serve warm topped with chimichurri

BEEF & LEEK MEATBALLS WITH LEMON SAUCE

Ingredients

6 leeks (rinsed and sliced lengthwise and then into half inch half moon shapes)
1 lb. Ground beef
90g bread crumbs
2 eggs
sunflower oil
300ml chicken stock (or similar)
Juice of 2 lemons
To serve
7oz. Greek yogurt
A few sprigs of fresh parsley chopped
Salt & pepper

Instructions

Steam your leeks for 20 minutes until all are soft.

Let them cool slightly and place in your food processor and pulse a few times so that they are crossly shredded.

Squeeze out any excess water with kitchen towel.

Place leeks in a large bowl and add beef, bread crumbs, eggs and a teaspoon of salt & pepper.

Mix together until fully combined and then form into meatballs - I got 20 large ones.

Put these in the fridge for 30 minutes or so to help firm up
Heat approx.

3 tbsp. of oil in a large frying pan and place meatballs in - if you can't fit them all in, do it in two rounds.

Once they all have a nice sear - approx 8-10 minutes - turn the heat down and add chicken stock & lemon juice, sprinkle over another pinch of alt and pepper.

Cover the pan and let it simmer for 25 minutes, remove the lid and let it cook for another 5. At this point almost all the liquid will be cooked down.
Remove from the heat ready to serve.

Serve these meatballs with rice, a spoonful of greek yogurt and some chopped parsley!

"Lemon-Rosemary Honey-Mustard Dressing

Ingredients
1/3 cup honey
2-1/2 tsp. minced fresh rosemary
1 tsp. finely grated lemon zest
1/8 tsp. granulated onion or finely grated white onion
Kosher or fine sea salt
1/3 cup Dijon mustard
2 Tbs. mayonnaise
4 tsp. fresh lemon juice

Preparation
Warm the honey in a small saucepan over medium-low heat until slightly runny, about 3 minutes. Stir in the rosemary, zest, onion, and a pinch of salt. Remove from the heat and let stand until cool, about 10 minutes.
Pour the honey into a small mixing bowl. Whisk in the mustard, mayonnaise, and lemon juice. Season to taste with salt. Serve or store in the refrigerator in a covered container for up to 5 days."

"Pizza with Lemon and Burrata

Ingredients
1 medium lemon, very thinly sliced (16 to 18 slices)
2 tsp. extra-virgin olive oil; more as needed
Kosher salt
All-purpose flour, as needed
2 balls pizza dough (homemade or store-bought), 8 oz. each for thin crust or 16 oz. each for thick crust, at room temperature
8 oz. burrata, cut into 1/2-inch pieces
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
1/2 tsp. crushed red pepper flakes
1 cup lightly packed microgreens or basil

Preparation
Put a pizza stone in the oven on the middle rack. Heat it and the oven at 550°F for at least
30 minutes.
In a large bowl, toss the lemons with the oil and 1/2 tsp. salt.
Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer to the peel. Spread half of the lemon slices over the dough. Top the pizza with half of the burrata, placing it in the gaps between the lemon slices, and half of the Parmigiano. Sprinkle with half of the pepper flakes, and drizzle with a little oil. Slide the pizza onto the hot stone and bake until the cheese melts and the crust is nicely browned, 8 to 12 minutes depending on thickness. If you like, rotate the pie about two-thirds of the way through cooking for even browning. Transfer to a cutting board.
In a small bowl, toss half of the microgreens with a drizzle of oil and a pinch of salt. Cut the pizza and then top with some of the greens. Repeat with the remaining ingredients to make the second pizza."

"Lemon and Garlic Green Beans

Ingredients
Kosher salt
1-1/2 lb. green beans, preferably a mix of green and yellow wax, trimmed
2 Tbs. extra-virgin olive oil
1 Tbs. finely grated lemon zest
1 Tbs. fresh lemon juice; more to taste
1/2 tsp. crushed red pepper flakes
1/2 tsp. granulated garlic
Sliced almonds, toasted
Flaky sea salt and freshly ground black pepper
Lemon wedges, for serving

Preparation
Bring a large pot of well-salted water to a boil. Blanch the beans, stirring occasionally, until crisp-tender, about 6 minutes. Drain and return to the pot.
Add the oil, lemon zest and juice, 1 tsp. kosher salt, the pepper flakes, and granulated garlic. Toss well, and season to taste with lemon juice and kosher salt. Transfer to a serving platter, and top with almonds, a sprinkle of sea salt, and pepper. Serve with lemon wedges."

"Lemon-Herb Butter

Ingredients
1/2 cup unsalted butter, softened to room temperature
1/4 cup finely chopped flat-leaf parsley
2 Tbs. finely diced shallots
1 Tbs. chopped fresh thyme
2 tsp. finely chopped fresh rosemary
Finely grated zest of 1 lemon plus 1 Tbs. fresh lemon juice
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Preparation
Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Shape into a log in plastic wrap, parchment, or waxed paper (tightening the ends as if it were a sausage) and refrigerate for up to two weeks or freeze for up to three months."