GRILLED LAMB WITH VEGGIES
Lean lamb chops teamed with a colorful medley of vegetables make a special grilled meal that won't leave you with a sinkful of dishes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cut each potato into 16 wedges. Divide potatoes and peppers between two pieces of heavy-duty foil (about 18 in. squares). Top each with 1/2 cup sauce; set remaining sauce aside. seal foil tightly. Grill vegetable packets and lamb chops, covered, over medium-hot heat for 5 minutes. Turn chops; baste with remaining sauce. Grill 5 minutes longer. Turn and baste again. Grill for 2 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with vegetables.
Nutrition Facts : Calories 1051 calories, Fat 18g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 220mg sodium, Carbohydrate 155g carbohydrate (88g sugars, Fiber 10g fiber), Protein 72g protein.
ARMENIAN LAMB AND GRILLED VEGETABLES
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
- Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
- Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
- Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
- Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
- For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
- Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.
ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
GRILLED LAMB WITH CURRIED VEGETABLES AND GRAPE PINE NUT GREMOLATA
Provided by Stephanie Izard
Categories Garlic Herb Lamb Potato High Fiber Backyard BBQ Dinner Pine Nut Curry Cauliflower Red Wine Fall Grill/Barbecue Brussels Sprout Grape Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 30
Steps:
- For sauce:
- Heat oil in large saucepan over medium heat. Add onion and garlic and cook until soft, stirring often, about 5 minutes. Add wine and grapes. Simmer over medium heat until almost all liquid is evaporated, stirring occasionally, about 20 minutes. Add broths. Boil over medium-high heat until reduced to 2 scant cups, about 40 minutes. Strain into measuring cup, pressing on solids to release liquid; discard solids in strainer. Season with salt and pepper. DO AHEAD:Can be made 3 days ahead. Cover; chill.
- For curried vegetables:
- Melt 1 tablespoon butter in medium skillet over medium-high heat. Add onion, garlic, and ginger; sauté until soft, about 3 minutes. Add curry powder and 3 tablespoons butter. Stir until melted and bubbling. Remove from heat.
- Preheat oven to 350°F. Place potatoes on small baking sheet. Drizzle with 3 teaspoons oil, sprinkle with salt and pepper, and toss to coat. Roast until tender, about 25 minutes. Cool slightly. Cut potatoes crosswise into 3/4inch pieces; transfer to medium bowl.
- Heat 2 teaspoons oil in large skillet over medium-high heat. Add cauliflower and sauté until brown in spots, about 3 minutes. Add 1/4 cup water, cover, and cook until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer. Transfer cauliflower to bowl with potatoes. Wipe skillet clean. Add remaining 2 teaspoons oil to same skillet. Add brussels sprouts and sauté until brown in spots, about 3 minutes. Add 1/4 cup water, cover, and simmer until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer. Transfer to bowl with cauliflower and potatoes. DO AHEAD:Curry butter and vegetables can be made 2 hours ahead. Let stand separately at room temperature.
- For gremolata and lamb:
- Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-high and boil until reduced to 1/4 cup, about 5 minutes. Cool.
- Preheat oven to 250°F. Place grapes on rimmed baking sheet lined with parchment or foil. Roast until reduced in size by half, about 1 1/2 hours. Cool.
- Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl. DO AHEAD: Gremolata can be made 1 hour ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Sprinkle lamb all over with salt, pepper, and curry powder. Grill lamb until thermometer inserted lengthwise into lamb registers 130°F for mediumrare, about 15 minutes. Transfer to work surface and let rest 10 minutes. Slice lamb crosswise into 1/2-inch-thick slices.
- Meanwhile, melt 2 tablespoons curry butter in heavy large skillet over medium heat; add vegetables and cook until heated through, stirring frequently, about 4 minutes. Season to taste with salt and pepper and additional curry butter, if desired. Rewarm sauce.
- Divide vegetables among 4 plates. Divide lamb slices among plates. Drizzle sauce over lamb. Spoon gremolata over.
- *Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.
GRILLED LAMB CHOPS
Nutrition Facts: 2 lamb chops equals 523 calories, 37 g fat (8 g saturated fat), 136 mg cholesterol, 314 mg sodium, 2 g carbohydrate, trace fiber, 43 g protein.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine first seven ingredients; add lamb chops. Turn to coat; cover and refrigerate 10-15 minutes. , Drain and discard marinade. Grill chops, covered, over medium heat 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 523 calories, Fat 37g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 314mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 43g protein.
GRILLED BUTTERFLIED LEG OF LAMB AND VEGETABLES WITH LEMON-HERB DRESSING
Provided by Katharine Kagel
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- For lamb:
- Mix first 6 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.
- For dressing and vegetables:
- Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.
- Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing. Arrange red onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.
- For grilling and serving:
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.
- Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130°F for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.
- Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme, and mint sprigs.
BRAISED LEG OF LAMB WITH ROOT VEGETABLES
Make and share this Braised Leg of Lamb With Root Vegetables recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Trim any excess fat from the lamb and season with salt and pepper.
- In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
- Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
- Remove from the pot and drain off all of the oil except for 2 tablespoons.
- Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
- Add the wine to the pot and reduce by ¾.
- Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
- Preheat oven to 400 degrees.
- Put the lid on the pot and place in the oven, and cook for 3 hours.
- Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
- Remove the lamb and place it on a serving platter.
- Using a slotted spoon, remove the vegetables and arrange them around the lamb.
- Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
- Season with salt and pepper.
Nutrition Facts : Calories 1644.1, Fat 95.9, SaturatedFat 37.8, Cholesterol 405.2, Sodium 991.9, Carbohydrate 32.4, Fiber 3.4, Sugar 9.4, Protein 132.1
More about "grilled lamb with veggies recipes"
GRILLED LEG OF LAMB WITH ROASTED VEGETABLES - BIG GREEN EGG
From biggreenegg.eu
5/5 (3)Category Main CourseCuisine MediterraneanTotal Time 5 hrs 40 mins
- Mix all the ingredients for the Turkish spice mix if you want to prepare it yourself. Cut off any loose skin and fat from the leg of lamb. For the rub, peel and finely chop the garlic. Remove the needles from the rosemary and the leaves from the thyme, and chop finely. Mix all the ingredients for the rub with salt to taste. Brush the leg of lamb with olive oil and coat firmly with the rub. Leave to marinate in the refrigerator for 1.5 hours. Remove the leg of lamb from the refrigerator half an hour before you intend roasting it. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to a temperature of 150°C. Meanwhile, wash the vegetables but don’t peel them.
- Place the leg of lamb on the grid. Push the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the temperature of the core thermometer. Maintain 55-58°C for medium-rare, 60-63°C for medium and 65-67°C for medium to well done. Sprinkle the vegetables with olive oil and add salt to taste when the core temperature of the leg of lamb is about 25°C below the desired core temperature. Place the vegetables on the grid next to the leg of lamb and leave to roast for about 1 hour. Remove the leg of lamb and the vegetables from the EGG. Halve or quarter the vegetables and serve them on an attractive board together with the leg of lamb.
GRILLED LAMB CHOPS AND VEGETABLES - KEYS TO BASIC HEALTH
From keystobasichealth.com
Estimated Reading Time 3 mins
GRILLED LAMB WITH VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 30 minsCholesterol 219.99 mgCalories 595 per serving
LEMONY GRILLED LAMB KEBABS AND VEGETABLES RECIPE - REAL SIMPLE
From realsimple.com
CAMPFIRE LAMB WITH MIXED GRILLED VEGETABLES - ANDREW ZIMMERN
From andrewzimmern.com
GRILLED LEG OF LAMB | RICARDO
From ricardocuisine.com
THE VILLAGE - GRILLED LAMB CHOPS WITH GRILLED VEGETABLES - HATLEY US
From hatley.com
ARMENIAN LAMB AND GRILLED VEGETABLES RECIPE | KITCHEN INFINITY …
From kitcheninfinity.com
GRILLED VEGETABLE AND LAMB SALAD | RICARDO
From ricardocuisine.com
GRILLED LAMB CHOPS AND VEGETABLES WITH CHIMICHURRI - PATAGONIA …
From patagoniaprovisions.com
OUR 20 MOST POPULAR GRILLED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
GRILLED LAMB WITH VEGGIES RECIPE: HOW TO MAKE IT | TASTE OF HOME
6 BEST VEGETABLES THAT GO WITH LAMB - RECIPEFAIRY.COM
From recipefairy.com
10 BEST VEGETABLE SIDE DISHES FOR LAMB RECIPES - YUMMLY
From yummly.com
LAMB SHISH KABOBS WITH GRILLED VEGETABLES - HILDA'S …
From hildaskitchenblog.com
GRILLED LAMB WITH VEGGIES RECIPE
From crecipe.com
LAMB BURGERS WITH GRILLED VEGETABLES - CANADIAN LIVING
From canadianliving.com
GARLIC & ROSEMARY GRILLED LAMB CHOPS - DELISH D'LITES
From delishdlites.com
GRILLED LAMB CHOPS WITH MIXED VEGETABLES RECIPE - EAT SMARTER USA
From eatsmarter.com
GRILLED LAMB RECIPES - SERIOUS EATS
From seriouseats.com
GRILLED RACK OF LAMB AND SUMMER VEGETABLES - GIVE ... - GIVE IT …
From giveitsomethyme.com
HERB-MARINATED LAMB CHOPS WITH GRILLED VEGETABLES RECIPE — …
From ooni.com
GRILLED LAMB RACK WITH SEASONAL VEGETABLES - COOKING CIRCLE
From cookingcircle.com
GRILLED SPICED LAMB CHOPS WITH VEGETABLE RAGOUT RECIPE - FOOD …
From foodandwine.com
GRILLED LAMB WITH SUMMER VEGETABLES RECIPE | SUMMER VEGETABLE …
From pinterest.com
HERB-MARINATED LAMB CHOPS WITH GRILLED VEGETABLES RECIPE — …
From eu.ooni.com
GRILLED LAMB & VEGETABLE KABOBS | AMERICAN LAMB
From americanlamb.com
GRILLED LAMB CHOPS WITH CUCUMBER MINT SAUCE – LAMB RECIPES
From lambrecipes.ca
HERBED LAMB CHOPS WITH GRILLED VEGETABLES AND CANADIAN FETA
From canadianliving.com
GRILLED LAMB WITH VEGGIES RECIPE: HOW TO MAKE IT
GRILLED LAMB CHOPS WITH HARISSA YOGURT - FEASTING AT HOME
From feastingathome.com
SUCCULENT ROAST LAMB WITH ROOT VEGETABLES RECIPE - THE SPRUCE …
From thespruceeats.com
MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES
From themediterraneandish.com
INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED! - RECIPETIN EATS
From recipetineats.com
GRILLED LAMB AND VEGETABLES WITH ROASTED GARLIC
From cookspiration.com
GRILLED LAMB RECIPES | MYRECIPES
From myrecipes.com
GRILLED AUSTRALIAN LAMB CHOPS WITH VEGGIES & COUSCOUS
From tasteandflavors.com
GRILLED LAMB WITH VEGETABLE RECIPE | MAGGI® MALAYSIA
From maggi.my
GRILLED LAMB STEAKS WITH BRAISED VEGETABLES - WOOLWORTHS TASTE
From taste.co.za
ROASTED LAMB WITH VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love