Herb And Garlic Lamb With Green Olive Salad Recipes

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HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD



Herb and Garlic Lamb with Green Olive Salad image

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

2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve

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



Herb and Garlic Lamb With Green Olive Salad image

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

2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve

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



Herb and Garlic Dressing image

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

½ cup vegetable oil
2 tablespoons vinegar
2 teaspoons white sugar
½ teaspoon salt
¼ teaspoon dried parsley
4 cloves garlic, minced
¼ teaspoon dried basil
¼ teaspoon celery seed
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper

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



Garlic and Herb Lamb image

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

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 ½ teaspoons salt
1 teaspoon dried rosemary, crushed
½ teaspoon ground black pepper

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



Garlic Staked Leg of Lamb with Salad of Mixed Greens image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 15

2 potatoes
1 cup extra-virgin olive oil
1 (1-pound) boned leg of lamb
3 ounces garlic
1 sprig rosemary
4 sprigs thyme
1/4 cup chopped parsley
1/4 cup chopped marjoram
2 cups lamb stock
2 slices dry bread, crust removed
1 ounce sliced garlic
3 ounces mixed salad greens
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt

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



Victoria's Lamb with Herbs and Olive Oil image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

1 (5 to 6 pound) Spring leg of lamb (fresh or frozen, if frozen, defrost)
1/2 cup whole garlic cloves
1/2 cup whole peppercorns (generous use of this will make it spicier)
1 cup chopped rosemary
1/4 cup sea salt or kosher salt (should be coarse)
2 cans ripe pitted olives, in their juice
2 1/2 cups al dente white rice, cooked and cooled
1 large bunch medium washed and finely chopped parsley
2 large white onions finely chopped
2/3 cup lemon juice, freshly squeezed
1/3 cup olive oil
Medium jar grape leaves
1/4 olive oil
3/4 cup lemon juice

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



Herb & Garlic Lamb Loin Chops image

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

8 lamb loin chops
1/4 cup olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
2 teaspoons fresh rosemary, chopped
2 garlic cloves, minced
1 teaspoon lemon zest
1 teaspoon salt
1/4 teaspoon black pepper

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



Sauteed Lamb With Green Olives image

Provided by Colette Rossant

Categories     dinner, main course

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 12

1/2 pound small green olives
6 large tomatoes
1 tablespoon butter
1 tablespoon olive oil
4 pounds lamb (1 pound of neck and 3 pounds of boneless leg of lamb), cut into serving-size pieces
1 tablespoon flour
3 bay leaves
2 sprigs fresh thyme
4 cloves garlic, peeled and crushed with the side of a heavy knife
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped parsley for garnish

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



Green Salad with Herb Vinaigrette image

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

2/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 green onions, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dill weed
1/4 teaspoon pepper
6 cups torn mixed salad greens
6 medium tomatoes, cut into wedges
6 large fresh mushrooms, sliced

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



Green Salad with Herbs image

Liven up your green salad with herbs such as parsley, tarragon, or chives.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
1/2 cup torn or chopped fresh herbs, such as parsley, tarragon, and chives

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



Lamb Braised With Green Olives image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h

Yield Four to six servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
2 sprigs rosemary, needles stripped from the branches and minced
2 cloves garlic, minced
1/8 teaspoon red-pepper flakes
3 pounds lamb shank, trimmed of fat and cut into 2-inch cubes
1 cup dry white wine
1/2 cube chicken bouillon or cup chicken broth
1 large ripe tomato (about pound), peeled, seeded and chopped
3/4 cup green olives in brine, drained, rinsed and pitted
salt and freshly ground black pepper to taste

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

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