SEVEN-SPICE GRILLED LAMB CHOPS WITH PARSLEY SALAD RECIPE
This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.
Provided by Kamal Mouzawak
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
- Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
- Let lamb sit at room temperature 1 hour before grilling.
- Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5-10 minutes.
- Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
- Serve lamb chops with parsley salad on top.
CHOPPED SUMMER SALAD
This is the perfect, crunchy salad for warm nights.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
- In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
- Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.
LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS
Steps:
- 1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
- 2. Meanwhile, combine all of the salad ingredients in a single large bowl.
- 3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
- 4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.
MUSTARD GLAZED LAMB CHOPS WITH SUMMER SALAD
It is hard to beat this simple coating for lamb chops.
Provided by Bord Bia
Yield 4
Number Of Ingredients 13
Steps:
- Coat the chops first in the mustard and then in the brown sugar. Season with a little salt and pepper. Cook on a preheated barbecue or grill for 3-4 minutes on each side. In a large bowl, whisk together the lime zest, juice and olive oil. Add the beans or peas, cherry tomatoes, scallions, red onion, nectarines, avocado and most of the mint leaves to the dressing in the bowl and mix gently. Season with salt and black pepper. Scatter the reserved mint leaves over the salad.
Nutrition Facts : Calories 645kcal, Fat 32g, Protein 35g
LAMB CHOPS & SUMMER SALAD
easily fixed summer salad with meaty addition
Provided by tweety_anja
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make the salad by peeling the cucumber and then cutting it into small chunks. Put in a salad bowl. Cut the tomatoes into segments, shred the lettuce and add to the cucumber.
- Pull the leaves of the oregano, snipp the dill with scissors and add to the bowl.
- Squeeze the juice from the lemon over the contents of the bowl and add a little oil to make a lemony dressing. Season well.
- Brush the chops with oil and season well. Griddle in a nonstick pan until they are browned and crisp on the outside and cooked through.
- Serve with the salad and toasted flatbread.
GRILLED LAMB CHOPS WITH SUMMER SALAD
Make and share this Grilled Lamb Chops With Summer Salad recipe from Food.com.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
- Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
- Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
- Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
- Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
- Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
- Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
- Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
- Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
- Very lightly salt grated cucumber and let hang in same manner.
- Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.
Nutrition Facts : Calories 488.9, Fat 28.3, SaturatedFat 3.9, Sodium 166.2, Carbohydrate 52.7, Fiber 9.3, Sugar 5, Protein 12.4
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