ROAST LEG OF LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories Lamb Onion Roast Easter Dinner Lemon Mint Parsley Capers Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
- Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.
GRILLED LAMB MEATBALLS
Provided by Victoria Granof
Categories Lamb Broil Quick & Easy Backyard BBQ Dinner Spice Grill/Barbecue Bulgur Cookie Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 5 servings
Number Of Ingredients 12
Steps:
- 1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
- 2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
- 3. Serve with the dipping sauce (see above), if desired.
GRILLED LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
- Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
GRILLED LAMB MEATBALLS WITH SALSA VERDE
Soak bamboo skewers in water first for about 30 minutes, to prevent them from scorching on the grill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Yield Makes about 60
Number Of Ingredients 17
Steps:
- Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.
- Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.)
- Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
- Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.
GRILLED LAMB MEATBALL FLATBREAD WITH GRILLED TOMATO SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the meatballs: Preheat a grill to medium.
- Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch.
- Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
- For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt.
- For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes.
- Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.
GRILLED LAMB MEATBALLS WITH SALSA VERDE RECIPE - (4.3/5)
Provided by courtneyepowell
Number Of Ingredients 19
Steps:
- STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes. STEP 2 Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.) STEP 3 Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes. STEP 4 Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.
GRILLED LAMB WITH SALSA VERDE
This recipe comes from Giada De Laurentis, Talk about delicious. Serve with the Grilled Portabello Mushrooms with Tomatoes and Fresh Mozzarella and a Fresh Friut salad.
Provided by Gone Fishin
Categories Lamb/Sheep
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
- Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
Nutrition Facts : Calories 850.8, Fat 75.8, SaturatedFat 24.8, Cholesterol 163.3, Sodium 1164.2, Carbohydrate 3.4, Fiber 0.9, Sugar 0.7, Protein 38.2
GRILLED LAMB CHOPS IN MINT SALSA VERDE
A Saveur recipe.Wow!.I had this as the main dish at my 21st birthday.Everyone loved this,even the people that weren't big on lamb!The way the briney-ness of the anchovies and capers combined with the refreshing herbs was delicious-and helped cut some of the smoky richness.Think Mediterranean salsa verde,not Mexican.Don't be afraid to splurge on a nice olive oil for this if you can afford to:it's definitely worth it and the flavor will shine through in every bite.You could substitute dried tarragon in a pinch,but you should definitely not use dried parsley or mint because it makes up so much of the salsa's body.If you double the recipe only make the one recipe's worth of sauce as this really makes more than you need.You won't mind the leftovers though;the flavors continue to meld and improve as the sauce sits overnight.It's still good a couple of days later if you refrigerate it . I haven't given detailed instructions for how to start a fire/when it's ready;I think most people already how,but in case you don't ,there are plenty of other sources that can instruct you on the best way to do it better than I can,so please don't make this and tell me it turned out badly because I didn't spell it out step by step;take responsibility for your own grilling!:) From Saveur Issue 123,October 2009.
Provided by strangelittlebeast
Categories Lamb/Sheep
Time 48m
Yield 4 chops, 2 serving(s)
Number Of Ingredients 12
Steps:
- Rub the lamb chops with 2 tablespoons of olive oil and season to taste with salt and pepper;set aside.
- Wash and finely chop all of the fresh herbs,mix together in a bowl.Finely chop all remaining ingredients-the anchovies,capers,and garlic,and add to the herbs.Drizzle in the olive oil and stir well ;set aside.
- Build a fire in a charcoal grill (of course you can use a gas or electric grill if you want to,but I promise you'll be missing out on a lot of flavor;the recipe says to set a gas grill to medium -hot)When the grill is ready add the lamb chops and turn when one side is browned.and continue cooking to your liking.6-8 minutes for medium-rare.10-12 minutes will give you medium well to well done.
- Drizzle with some of the sauce,serving the rest on the side.
Nutrition Facts : Calories 1630.3, Fat 157.5, SaturatedFat 40.4, Cholesterol 178.5, Sodium 746.9, Carbohydrate 12.1, Fiber 7.5, Sugar 0.2, Protein 45.4
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- In a large bowl, stir together the capers, parsley, scallions, mint, lemon juice and peel, olive oil, and 1 teaspoon red pepper flakes until blended. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside.
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