HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD
Ask your butcher for lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Provided by www.epicurious.com
Yield 1
Number Of Ingredients 12
Steps:
- For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/herb-and-garlic-lamb-with-green-olive-salad
Nutrition Facts : ServingSize serving, Sugar 2 g, Sodium 406 mg, Cholesterol 182 mg, SaturatedFat 26 g, Calories 898 kcal, Carbohydrate 15 g, Protein 48 mg, Fat 71 g
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Provided by Donna Hay
Categories HarperCollins Lamb Easter Spring Olive Cheese Oregano Rosemary Dinner Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.
HERB AND GARLIC DRESSING
I found this years ago in a recipe book made by a local church auxiliary. I make it and use it as a dressing for pasta salad or tomato and cucumber Greek salad. I usually mix a day ahead and the flavors taste 100 times better!
Provided by Ellaellaola
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.
Nutrition Facts : Calories 257 calories, Carbohydrate 3.3 g, Fat 27.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3.6 g, Sodium 291.7 mg, Sugar 2.1 g
GARLIC AND HERB LAMB
A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
Provided by DICIA
Categories Meat and Poultry Recipes Lamb
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg
GARLIC STAKED LEG OF LAMB WITH SALAD OF MIXED GREENS
Steps:
- Preheat oven to 400 degrees F.
- Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
- Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
- Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
- To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
- To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.
VICTORIA'S LAMB WITH HERBS AND OLIVE OIL
Steps:
- Preheat oven to 350 degrees F. In a mortar with a pestle grind garlic, peppercorns, rosemary and salt with a pestle until a well blended poultice. Trim excess fat from lamb. Rub olive oil onto the leg of lamb. Scoop out the poultice from the mortar and pack it completely around the leg of lamb. Make sure the leg is "sealed" with the poultice to keep in the flavor. Place the lamb into a roasting pan and pour in 1 or 2 cans (depending on size of roasting pan) ripe pitted olives in their juice. The lamb should be swimming in about 1-inch of juice.
- Put roasting pan in the oven and roast for 45 to 1 hour, depending on size and density of lamb. The lamb must not be over-cooked. Serve it pink.
- For the Stuffed Grape Leaves: Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf.
- Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside.
- Lay "stem" down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only, if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water.
- Remove from burner and let cool for about 1/2 hour.
- Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator.
HERB & GARLIC LAMB LOIN CHOPS
from Fitclick.com user Bluelotus11. This lamb recipe has a very Greek-style to it. These lamb chops are loaded with tenderness and flavor. Be sure to get the loin chops versus regular lamb chops
Provided by Texas Momma
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine olive oil, thyme, basil, rosemary, garlic, lemon zest, salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.
Nutrition Facts : Calories 712.4, Fat 64.2, SaturatedFat 24.2, Cholesterol 140.6, Sodium 688.5, Carbohydrate 0.9, Fiber 0.3, Protein 31.2
SAUTEED LAMB WITH GREEN OLIVES
Provided by Colette Rossant
Categories dinner, main course
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 12
Steps:
- Pit the olives and blanch them in boiling water for 2 minutes. Drain and set aside. Blanch the tomatoes in boiling water for 2 minutes, then refresh them under cold water. Peel, quarter and seed the tomatoes and set aside.
- In a large, heavy casserole, heat the butter and oil over medium heat. Add the lamb. Raise the heat to high and brown the lamb on all sides. Sprinkle in the flour and stir and saute for 1 minute or until the flour adheres to the meat. Add the olives, tomatoes, bay leaves, thyme and crushed garlic. Season sparingly with salt and pepper. (The olives are salty.) Simmer, covered, for 45 minutes, stirring occasionally.
- Transfer the lamb, olives and the liquid to a deep serving bowl. Sprinkle with the chopped parsley. Serve with boiled potatoes or steamed rice.
GREEN SALAD WITH HERB VINAIGRETTE
My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.
Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
GREEN SALAD WITH HERBS
Liven up your green salad with herbs such as parsley, tarragon, or chives.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine.
Nutrition Facts : Calories 71 g, Fat 7 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g
LAMB BRAISED WITH GREEN OLIVES
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
- Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
- Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 16 grams, Sodium 740 milligrams, Sugar 1 gram
More about "herb and garlic lamb with green olive salad recipes"
GRILLED LAMB CHOPS WITH BLACK OLIVE HERB BUTTER - TWO …
From twopurplefigs.com
LEG OF LAMB WITH HERB–GARLIC CRUST - SAVEUR
From saveur.com
HERB AND GARLIC LAMB CHOPS - BROILMASTER
From broilmaster.com
GRAIN SALAD WITH OLIVES RECIPE | BON APPéTIT
From bonappetit.com
CUCUMBER SALAD WITH HERB GARLIC VINAIGRETTE
From recipetineats.com
10 BEST GREEN OLIVE SALAD RECIPES | YUMMLY
From yummly.com
GREEK BAKED LAMB WITH OREGANO - LEMON & OLIVES
From lemonandolives.com
GARLIC HERB LAMB CHOPS - HOME
From thestayathomechef.com
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
21 GARLIC AND HERB INFUSED OLIVE OIL RECIPE - SELECTED RECIPES
From selectedrecipe.com
GREEK LAMB SALAD WITH FETA AND OLIVES RECIPE
From recipeland.com
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD | LUCYLO | COPY ME THAT
From copymethat.com
BIG GREEN EGG | RACK OF LAMB WITH HERB CRUST
From biggreenegg.eu
PERSIAN HERB AND LAMB STEW RECIPE | GOOD FOOD
From goodfood.com.au
EASY LAMB CHOPS RECIPE WITH ZESTY MARINADE AND HERB SALAD
From eye-swoon.com
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD
From pinterest.com
EASY GARLIC HERB LAMB - WELLFORHER
From wellforher.com
LAMB & GARLIC BREAD SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC & HERB RUBBED LAMB CHOPS WITH WARM SPINACH SALAD WITH …
From waitingonmartha.com
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD - MASTERCOOK
From mastercook.com
RECIPES & ADVICE FOR FOOD THAT FEELS GOOD | PROPORTIONAL PLATE
From proportionalplate.com
GARLIC HERB BONELESS LEG OF LAMB - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
GREEK LAMB WITH HERBS AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
HERB AND GARLIC MARINATED OLIVES - EASY APPETIZER RECIPE
From iowagirleats.com
HERB & GARLIC MARINATED OLIVES ⋆ REAL HOUSEMOMS
From realhousemoms.com
ADAM LIAW'S GREEN OLIVE AND OREGANO SALAD RECIPE - GOOD FOOD
From goodfood.com.au
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD FOOD
From wikifoodhub.com
GARLIC AND HERB CRUSTED LAMB CHOPS RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC AND HERB-CRUSTED LAMB RECIPE | MYRECIPES
From myrecipes.com
10 BEST LAMB BACKSTRAP RECIPES | YUMMLY
From yummly.com
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD | RECIPE CLOUD APP
From recipecloudapp.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