Hummus Crusted Lamb With Lentil Salad Recipes

HUMMUS WITH LAMB

Steps:

• Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.

HUMMUS-CRUSTED LAMB WITH LENTIL SALAD

Steps:

• Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.
• Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.

LAMB WITH LENTIL SALAD

Steps:

• Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
• Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.

HUMMUS CRUSTED LAMB CHOPS

Steps:

• Season the lamb and rub the oil into both sides of the meat. Cook under a hot broiler for 8-10mins, turning once until golden brown on both sides and cooked to your liking (for well done cook for a bit longer).
• Place a heaped spoonful of hummus on each cutlet then pop them back under the broiler for a minute or two or until the hummus is tinged golden brown. Serve hot with a salad and couscous.

MEDITERRANEAN LAMB AND LENTIL STEW

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.

HERB-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

LENTIL HUMMUS

Steps:

• In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
• In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
• Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.