GRILLED LAMB LOIN WITH TOMATO AND CUCUMBER RAITA AND ISRAELI COUSCOUS
Provided by Merritt Watts
Categories Lamb Tomato Backyard BBQ Dinner Cucumber Summer Grill Grill/Barbecue Couscous Self Sugar Conscious Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and 1/2 teaspoon oil in a food processor until smooth. Place lamb in a 13" x 9" glass baking dish; rub with garlic mixture; cover; refrigerate 1 hour. Remove from fridge and let sit at room temperature 30 minutes before grilling. Cook couscous as directed on package; transfer to a bowl. Toss with 2 teaspoon oil, cherry tomatoes and basil. Season with salt and pepper; set aside. Make raita: Heat oven to 375°F. Toss tomato slices with remaining 2 tablespoons oil and spread on a baking sheet; roast until tomatoes brown in spots, about 30 minutes. Grind cumin seeds to a fine powder in a coffee grinder or spice mill. Puree roasted tomato in a blender with cumin, yogurt, cucumber and sugar until smooth. Stir in mint. Season with salt and pepper. Transfer to bowl and refrigerate until ready to eat. Heat grill to medium-high heat (about 375°F). Grill lamb, about 2 minutes per side for medium. Remove from grill and let rest 10 minutes; cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates. Serve with 1 tablespoon raita per plate.
ISRAELI TOMATO AND CUCUMBER SALAD
Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
Provided by mimitomany
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 11.2 g, Fat 18.4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 972.9 mg, Sugar 4.7 g
GRILLED LAMB LOIN CHOPS
Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.
Provided by France C
Categories Meat and Poultry Recipes Lamb Chops
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chops with salt and pepper.
- Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 0.7 g, Cholesterol 168.3 mg, Fat 43.9 g, Protein 42.5 g, SaturatedFat 17.2 g, Sodium 168.7 mg, Sugar 0.1 g
GRILLED LAMB WITH POMEGRANATES AND ISRAELI COUSCOUS
Give lamb chops a Middle Eastern twist by serving them over a couscous salad filled with crunchy almonds, pomegranate seeds, raisins, mint and warm spices. Pull the chops from the grill and drizzle with tart pomegranate molasses to complete the dish.
Provided by Carla Hall
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside.
- For the Israeli couscous: Preheat the oven to 400 degrees F.
- Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes.
- Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste.
- For the lamb chops: Heat a grill pan over high heat until almost smoking.
- Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes.
- To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.
GRILLED LAMB KEBABS WITH TOMATOES, ZUCCHINI, AND YOGURT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 12 skewers
Number Of Ingredients 11
Steps:
- 1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight.
- 2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
- 3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
- 4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes. Serve with the yogurt sauce.
Nutrition Facts : Calories 418, Fat 32 grams, SaturatedFat 10.5 grams, Cholesterol 81 milligrams, Sodium 215 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 24 grams
SPICY LAMB CHOPS WITH TOMATO-CUCUMBER RAITA
These lamb chops provide a powerpunch of flavor that is toned down by the coolness of the tomato-cucumber raita. It's spicy and refreshing all at the same time! Feel free to cut down on the curry power and cayenne to suit your own preference or for a milder version. You can have these chops on the table in just over 30 minutes.
Provided by Geema
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine yogurt, cucumber, tomato, mint, mayonnaise, lime juice, 1/2 tsp salt and minced garlic in a medium bowl.
- Cover and refrigerate for at least 30 minutes.
- Combine curry powder, sugar, cumin, 1 tsp salt, cayenne pepper, and nutmeg in a small bowl.
- Generously press the spice rub over both sides of the lamb chops.
- Grill, or pan grill chops over medium-hot heat for 2-3 minutes per side for medium rare.
- Serve with the cucumber-tomato raita.
Nutrition Facts : Calories 76.7, Fat 3.9, SaturatedFat 1.6, Cholesterol 8.9, Sodium 931.2, Carbohydrate 8.8, Fiber 1.7, Sugar 5.1, Protein 3.1
TANDOORI LAMB KEBABS WITH RAITA AND COUSCOUS
Yummy tandoori kebabs served over couscous and toped with raita. It is also very easy to prepare and does not take that long apart from the marinating time.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Prep time does not include marinating time.
- Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
- Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min's in water to prevent burning during cooking.
- Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min's a side, medium rare-medium well).
- Raita.
- In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
- Couscous.
- If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.
- Add both peppers, red and green onions, mint and parsley combine well.
- Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.
- To serve place couscous on plate top with kebab and drizzle with raita.
Nutrition Facts : Calories 1005.5, Fat 67.6, SaturatedFat 27.4, Cholesterol 162.6, Sodium 176.8, Carbohydrate 53.5, Fiber 4.5, Sugar 8.6, Protein 44.5
GRILLED LAMB LOINS
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h25m
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
- Score fat caps on lamb in 1/2-inch intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and 3/4 teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling.
- Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving.
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