Chargrilled Mediterranean Lamb Salad Recipes

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CHARGRILLED MEDITERRANEAN LAMB SALAD



Chargrilled Mediterranean Lamb Salad image

I found this recipe on Masterfoods website & wanted to keep track of it, as well as share it with all my Zaar friends. Am looking forward to trying it soon.

Provided by Heydarl

Categories     Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

400 g chickpeas, rinsed and drained
2 tablespoons olive oil
2 garlic cloves
1 lemon, juice of
750 g lamb fillets
1 eggplant, thinly sliced
1 red capsicum, seed removed
2 zucchini, sliced
1/4 cup all purpose Greek seasoning, masterfoods
1 pinch salt & pepper
1/2 cup Greek yogurt
1 teaspoon ground cinnamon

Steps:

  • Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
  • Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
  • Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
  • Combine yoghurt and cinnamon and drizzle over each plate.

Nutrition Facts : Calories 834, Fat 58.9, SaturatedFat 23.3, Cholesterol 138.8, Sodium 418.1, Carbohydrate 39.7, Fiber 12.7, Sugar 6.2, Protein 38.9

LAMB PATTIES WITH GARLIC AND MINT OVER MEDITERRANEAN CHOPPED SALAD



Lamb Patties with Garlic and Mint over Mediterranean Chopped Salad image

Yield 4 servings

Number Of Ingredients 18

3/4 cup fresh flat-leaf parsley leaves, divided
1 3/4 pounds ground lamb
5 to 6 garlic cloves, chopped
1 large shallot, chopped
1/4 cup fresh mint leaves (a generous handful), finely chopped
2 teaspoons to 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning (half a palmful)
2 teaspoons to 1 tablespoon ground cumin (half a palmful)
3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/2 seedless cucumber, chopped
1 green bell pepper, cored, seeded, and chopped
1 small red onion, chopped
3 plum tomatoes, chopped
1 cup pitted kalamata olives
1 cup feta cheese crumbles (1/3 pound)
8 pepperoncini peppers, chopped
Juice of 2 lemons
Salt and freshly ground black pepper, to taste
4 pita breads, any flavor or brand, warmed in the oven or toaster oven, then cut into halves or quarters

Steps:

  • Coarsely chop the parsley. Set aside two thirds and finely chop the rest.
  • Heat a grill pan or a large nonstick skillet to medium-high heat. Place the ground lamb in a bowl with the garlic, shallots, mint, finely chopped parsley, grill seasoning, cumin, and a generous drizzle of EVOO. Mix the meat and score it into 8 portions. Form 8 patties, each 3 inches across and 1 inch thick. Add the patties to the skillet. Cook for 3 minutes on each side.
  • While the meat cooks, combine all the vegetables with the reserved coarsely chopped parsley, the olives, cheese, and hot peppers. Dress the salad with the juice of 2 lemons and about 3 tablespoons EVOO (3 times around the bowl). Season the salad with salt and pepper. Serve the salad with 2 patties of lamb on top and warm pita bread alongside.

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