GORDON RAMSAY RECIPES | Spicy Roast Hokkaido with Lamb and Zhoug by Gordon Ramsay

Zhoug / Zhug (Pronounced Zoog) is a hot green sauce (aka “Middle Eastern pesto”) originating in Yemeni cuisine that’s a go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka. Here I have paired it with roasted Hokkaido pumpkin for a no-fuss side that’s a winner with lamb flavoured with cinnamon, cayenne and pomegranate molasses.

	Zhoug / Hot Green Sauce
1.5 kg Hokkaido pumpkin, unpeeled, cut into 8 wedges 2 tbsp Olive oil Salt and black pepper 1 Shallot, finely chopped 1 tsp Ground cinnamon 1/2 tsp Cayenne pepper 350 g Ground lamb 1 tbsp Pomegranate molasses 1 tbsp Pomegranate arils, optional Fresh cilantro and flat parsley	10 Cardamom pods 1 tsp Caraway seeds 6 Cloves 3 Long green chillies, coarsely chopped (or jalapeños) 3 Garlic cloves, coarsely chopped 1 tsp Sea salt 15 g Coriander leaves, coarsely chopped (I used the frozen one) 70 ml Extra-virgin olive oil 2 tsp Lemon juice

Toast the cardamom pods in a dry skillet over medium heat for 2 or 3 minutes, shaking the pan occasionally. Place the cardamom pods in a mortar and smash with a pestle to crack open the pods. Spread the cracked pods out, so you can pick out the shells and discard. Dry-roast caraway seeds and cloves in a frying pan over medium-high heat until fragrant, about 1 minute.
Coarsely crush cardamom, caraway seeds and cloves with a mortar and pestle. Or whirl the seeds in a coffee grinder for 15-20 seconds or so. Add green chilli, garlic and salt and pound until broken down. Add coriander and half the oil, pound to break down leaves, then stir in lemon juice and remaining oil and season to taste. Chill until ready for use.
Preheat oven to 180C fan forced /350F. Line a large oven tray with baking paper. Place pumpkin wedges, skin-side down, on oven tray. Brush the pumpkin wedges with 1 tablespoon of olive oil and season generously with salt and pepper. Bake for 40 minutes until the wedges are tender.
Meanwhile make lamb topping. Heat the remaining olive oil in a frying pan over medium heat, cook shallot, cinnamon and cayenne, stirring for 3 minutes. Increase heat to high, add ground lamb, cook, stirring occasionally, for 5 minutes or until browned and cooked through. Stir in pomegranate molasses, season to taste.
Arrange the hokkaido wedges on a large serving platter. Spoon lamb topping over and serve topped with zhoug, fresh cilantro leaves and pomegranate seeds if using.

Chef Gordon Ramsay Recipes

Spicy Roast Hokkaido with Lamb and Zhoug by Gordon Ramsay

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