GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
GRILLED LAMB WITH LENTILS AND GINGER-NECTARINE SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- If using broiler, turn it on.
- Boil lentils in enough water to cover for about 10 minutes over medium heat. Drain.
- If using stove-top grill, prepare. Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.
- With food processor on, put garlic through feed tube to mince. Add ginger and process to mince.
- Wash, dry and remove pits from nectarines. Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.
- Arrange arugula on platter in single layer. Top with drained lentils.
- Cut lamb into thin strips and arrange on top of lentils. Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.
- Serve with good-quality coarse-textured country bread.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 10 grams, Carbohydrate 102 grams, Fat 19 grams, Fiber 16 grams, Protein 45 grams, SaturatedFat 7 grams, Sodium 106 milligrams, Sugar 43 grams
GRILLED LAMB WITH RED LENTILS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Grill or broil lamb until medium rare. Cut it into strips and set aside.
- Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
- Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
- Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.
GRILLED RED CURRY LAMB CHOPS
Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!
Provided by Katie Lee Biegel
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
- Preheat an outdoor grill or grill pan to medium-high.
- Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
- Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
- Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
- Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
We love this dish. Everything can be made ahead and it cooks rather quickly. The lamb needs to marinate overnight, and the relish can be made 1 month in advance. This sauce is so good, we're planning to use it on all kinds of meats and seafood. The recipe makes about 3 cups of sauce. Time does not include marinating time.
Provided by lazyme
Categories Lamb/Sheep
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- Hot Red Pepper Relish:.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
Nutrition Facts : Calories 1129.8, Fat 61.8, SaturatedFat 26.4, Cholesterol 303.9, Sodium 961.4, Carbohydrate 52.7, Fiber 3.3, Sugar 44.8, Protein 86.4
GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH
Categories Food Processor Lamb Marinate Backyard BBQ Bell Pepper Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 15
Steps:
- Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
- Prepare grill.
- Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
- Serve lamb, thinly sliced across the grain, with relish.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or at room temperature.
GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE
Steps:
- Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
- Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
LAMB CUTLETS WITH RED LENTILS, GINGER, CORIANDER AND MINT
A dish that is a complete meal. Indian spiced lamb with flavourful lentils as an accompaniment. Cooking time includes marinating overnight. The curry sauce refers to Patak's Rogan Josh sauce which is available worldwide. Or any other store bought curry sauce will do.
Provided by Wendys Kitchen
Categories One Dish Meal
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To Cooks the lentils:.
- Heat oil in saucepan.
- Fry onion, garlic and all the spices until onion is soft.
- Add lentils and water and bring to boil.
- Reduce heat and simmer for 30-40 minutes. Stir occasionally until lentils start to "mush".
- Add more water if necessary.
- Remove from heat and stir through mint and coriander leaves.
- To Cook Lamb:.
- Place cutlets in dish. Mix curry, mint, yoghurt, brown sugar and pout over lamb.
- Marinate lamb for 2 hours or overnight.
- Preheat oven to 220 degrees celcius and bake cutlets for 15-20 minutes (medium to welldone).
- To Serve:.
- Spoon lentils into centre of plate and top with lamb cutlets with a dollop of extra yoghurt, spinach leaves and mint on top.
Nutrition Facts : Calories 547.6, Fat 12.1, SaturatedFat 4.8, Cholesterol 23.9, Sodium 108.9, Carbohydrate 85.5, Fiber 11.6, Sugar 27.8, Protein 29.3
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