Meat Sampler For Three Recipe

Marinate

Preheat oven to 200°C (400°F). In a large bowl combine 2 tbs olive oil, minced garlic, lemon juice, smoked paprika, dried thyme, salt and pepper. Add the bone-in chicken pieces and toss well to coat. Let marinate 15–20 minutes at room temperature.

Roast: Arrange the marinated chicken skin-side up on a rimmed baking sheet or in a roasting pan. Roast in the preheated oven for 35–40 minutes, or until an instant-read thermometer inserted into the thickest part reads 75°C (165°F) and juices run clear. If skin isn’t crisp, broil 2–3 minutes watching closely.

Rest: Remove from oven and rest 5 minutes before serving.

Brown the lamb

Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium-high heat. Pat lamb cubes dry, add to the pot in a single layer and brown on all sides (about 6–8 minutes). Work in batches if needed to avoid crowding. Remove browned lamb and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion and sliced carrot to the pot and cook 5–6 minutes until softened. Add minced garlic and tomato paste and cook 1 minute, stirring, to bloom the flavors.

Deglaze and simmer

Add optional red wine to deglaze, scraping up browned bits. Return lamb to the pot. Pour in 400 ml broth, add dried rosemary and bay leaf, season with salt and pepper. Bring to a simmer, cover, and reduce heat to low. Simmer gently for 1 to 1¼ hours until lamb is tender and sauce has thickened. Adjust seasoning and remove bay leaf before serving.

Brown beef and aromatics

Heat 1 tbs vegetable oil in a saucepan over medium-high heat. Add beef cubes in batches and brown on all sides (about 6 minutes). Remove beef and set aside. In the same pan add chopped onion and sauté until translucent (4–5 minutes). Stir in minced garlic and ginger and cook 1 minute.

Toast spices

Stir in 2 tbs curry powder and 1 tsp ground cumin and cook for 1 minute to toast and release aromas.

Simmer curry

Return beef to the pan, add diced tomato, coconut milk and 150 ml beef broth. Bring to a low simmer, cover partially and cook 45–55 minutes until beef is tender and sauce is reduced. Stir occasionally and add a splash of water if it reduces too much. Finish with 1 tsp vegetable oil if desired for gloss and adjust salt to taste.

Prep proteins and greens

Pat fish pieces and sliced chicken dry and season both with 1 tsp salt and 3/4 tsp black pepper combined. Zest and juice the lemon and have greens ready.

Cook chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken in a single layer and sauté until cooked through and lightly browned, about 4–5 minutes. Remove chicken and keep warm.

Cook fish

Add remaining 1 tbs olive oil to the same skillet. Add sliced garlic and red pepper flakes and cook 30 seconds until fragrant. Add fish pieces and sauté gently 2–3 minutes per side (depending on thickness) until opaque and just cooked through. Remove fish and keep warm with chicken.

Greens and finish

Add the chopped spinach or kale to the skillet and sauté 1–2 minutes until wilted. Return chicken and fish to the pan, add lemon zest and juice, toss gently to combine and heat through. Taste and adjust seasoning with additional salt or pepper as desired.

Plate: Arrange portions of roast chicken, lamb stew, beef curry and the sautéed fish & chicken with greens on a large platter or individual plates. Serve with 3 cups steamed rice or flatbread, garnish with chopped parsley or cilantro and lemon wedges. Serve immediately so each item is hot—this menu is sized to serve three people.