Lamb Loin With Pesto Mint Sauce Recipes
LAMB KEBABS WITH MINT PESTO
Provided by Romney Steele
Categories Lamb Low Cal Backyard BBQ Dinner Parmesan Mint Pine Nut Summer Grill Grill/Barbecue Mortar and Pestle Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For pesto:
- Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
- For kebabs:
- Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
- Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
- Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.
ROAST LEG OF LAMB WITH BASIL & MINT PESTO
Score the skin of your lamb and marinate with a herby, garlicky pesto for an extra special Sunday roast
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 10
Steps:
- First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
- Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
- Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
- Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.
Nutrition Facts : Calories 644 calories, Fat 49 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.4 milligram of sodium
LAMB CHOPS WITH MINT PESTO
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
- Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
- Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
- Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.
MINT-PESTO LAMB CHOPS
I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.-Melanie Stevenson, Reading, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup. , Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream. , Coat chops with pesto. In a large cast-iron or other ovenproof skillet, brown lamb in oil on all sides., In a 450° oven, bake, uncovered, for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Drizzle with pomegranate sauce and, if desired, sprinkle with pomegranate seeds and mint leaves.
Nutrition Facts : Calories 238 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 352mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
BROILED LAMB CHOPS WITH MINT PESTO
Make and share this Broiled Lamb Chops With Mint Pesto recipe from Food.com.
Provided by eLLe-ious
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler or grill. Brush 1 side of each lamb chop with a small amount of the pesto, grill under the hot broiler for 4 to 5 minutes. Turn, brush with additional pesto and grill for a further 4 to 5 minutes for medium/rare chops.
Nutrition Facts : Calories 446.7, Fat 41.7, SaturatedFat 13.2, Cholesterol 70.3, Sodium 54.1, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 16.3
LAMB LOIN WITH PESTO MINT SAUCE
Number Of Ingredients 8
Steps:
- Spread lamb loin generously with mustard. Wrap with bacon or pancetta. Sprinkle with herbs. Preheat oven to 350°. Grill or panfry lamb on all sides. Place on cookie sheet or roasting pan and put in oven to finish cooking off. If you like your lamb rare, this should take about 5-10 minutes. Cook longer for more well-done lamb. Remove from oven and let meat rest 10 minutes before slicing. To make sauce, combine pesto with mint sauce. Add fresh mint and rosemary. Combine well. Serve with sliced lamb.
Nutrition Facts : Nutritional Facts Serves
LAMB CHOPS WITH MINT PESTO, CAPELLINI AND GORGONZOLA
A recipe served at the famous Jekyll Island Club Hotel in Jekyll Island, Georgia. The recipe is adapted from Recipes from Historic America cookbook by Linda and Steve Bauer. A great book! And now for the history: Situated on a Georgia barrier island, Jekyll Island Club Hotel originally served as an exclusive hunting retreat for the nation's most powerful financiers and industrialists of the late 1800s and early 1900s. The hotel today is a unique modern resort with architectural character and a charming historic ambience. The main structures, built between 1887 and 1902, were designed by Charles Alexander of Chicago and Charles Alling Gifford of New York. Alexander designed the original clubhouse in the American Queen Anne style, incorporating extensive verandas, bay windows, extended chimneys, the turret that dominates the roofline and the overall asymmetrical design. Contemplating the ideal location for their hunting club, William K. Vanderbilt, J.P. Morgan, William Rockefeller, Joseph Pulitzer and 50 or so of their friends chose Jekyll Island. Its climate, abundant wildlife and natural beauty appealed to them. Once the decision was made, it took just two years to incorporate the club, purchase the island and have the clubhouse constructed. In January of 1888, the men gathered their families and boarded their yachts for the first "season" on Jekyll. A collection of sepia photographs captures the spirit of these families as they enjoyed the island's outdoor pleasures...hunting trips, lawn parties, carriage rides and leisurely afternoons at the beach. For years, there was unofficial competition among yachting members to see who would arrive in the longest, fastest, most beautifully appointed vessel. Dinner each evening, however, was the high point of the day. Women spent hours selecting the dresses they would wear, while the men had definite ideas about what they hoped to accomplish during dinner conversations. Decisions might be made that would literally determine the next President, the health of the nation's economy or the career of any of their peers. For example, when President McKinley was facing re-election, club member Cornelius Bliss was determined that "his man" would be successful. He and Marcus Hanna invited McKinley to Jekyll Island, and two days before he was to arrive, they learned Thomas B. Reed, Speaker of the House and McKinley's archrival, would be there at the same time. Bliss and Hanna arranged for the two men to meet, pressures were brought to bear and Reed ultimately did not oppose McKinley's re-election, even though he was adamantly opposed to the President's imperialistic policies regarding Cuba and the Philippines. Finance was also of paramount concern to many club members. J.P. Morgan could create or quell panics on Wall Street with the financial resources at his personal command. Club members George Baker, head of the First National Bank of New York, and James Stillman, head of the National City Bank of New York, were nearly as wealthy as Morgan. When an economic panic caused a run on the country's banks in 1907, one of these three men paved the way for a secret meeting on Jekyll. The purpose was to quickly and quietly develop a plan for a centralized banking structure, and the result was the creation of the plan for the Federal Reserve System. Communications was the field of Theodore Vail, president of the company that later became AT&T. When his company laid the telephone lines in 1915 for the first transcontinental telephone call, he was convalescing on the island. He had the linemen lay the lines to Jekyll so he could participate in this momentous event in communications history. World War I offered some club members the opportunity to give their yachts to the U.S. war effort and provide financial assistance. Although several of the men had had considerable influence in mitigating the force of economic panics throughout the last half of the 1800s and later, no one was powerful enough to prevent the Great Depression. Just two years into the Depression, half the club's membership dropped away. The final blow was World War II and the threat of enemy submarines off the coast. Members left in 1942 expecting to return another year, but few ever did. By 1947, the State of Georgia gained the ownership of the island and established it as a state park. Jekyll Development Associates leased the structures and grounds from the state, completely rejuvenated them and further prepared for the opening of Jekyll Island Club Hotel in 1986.
Provided by Sharon123
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For pesto, in a food processor, combine the pine nuts, garlic, mint, salt and pepper; blend until smooth.
- Gradually add oil and lemon juice. Set aside.
- Cook pasta according to package directions.
- Meanwhile, place lamb chops on a broiler pan. Broil 4 inches from the heat for 10 minutes, turning once, until light pink in center.
- In a saucepan, heat pesto and cream.
- Drain pasta; serve lamb chops over pasta with pesto sauce.
- Garnish with Gorgonzola, red flame grapes and fresh mint.
Nutrition Facts : Calories 829.8, Fat 51.5, SaturatedFat 20.6, Cholesterol 110.1, Sodium 399.5, Carbohydrate 60.2, Fiber 3.2, Sugar 1.7, Protein 30.6
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- Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade.
- Pound lamb. Place the lamb leg on a large cutting board, cover with heavy plastic wrap. Using the smooth side of a meat tenderizer or mallet like this one, pound lamb and make sure to even out any pieces that are too thick. But remember, the goal is NOT to achieve paper-thin lamb.
- Pat the lamb leg dry and sprinkle generously with salt on both sides. Place lamb in a large freezer bag and spread the marinade all over it. Zip the bag closed and work the marinade into the lamb to make sure every part of the lamb is well coated. Refrigerate for 2 hours or overnight.
- Remove lamb from fridge and let sit in room temperature for 20 minutes. (To make the lamb easier to turn on the grill you can insert a couple of metal skewers through the lamb, crosswise)
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