LAMB SALAD WITH CUCUMBER AND MINT
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 1h30m
Yield Four first-course or two main-course servings
Number Of Ingredients 14
Steps:
- Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
- Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
- Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
- Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 587 milligrams, Sugar 3 grams
WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F.
- On the stovetop, brown the lamp, fat-side down, in a large roasting pan. Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the shallots, garlic and carrot briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with the salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a boil, then tent with foil and put in the preheated oven.
- Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
- If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.
- With the homily over, about 1 hour before you want to eat, remove the lamb from the pan to a large plate or carving board - not that it needs carving; the deal here is that it's unfashionably overcooked, falling to tender shreds a the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavor it deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.
- To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate. Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jeweled pips with a safety pin ever again. Simply hold the pomegranate 1/2 above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the glassy red, juicy beads will start raining down.
- Take the other 1/2 and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.
- What I do with the leftovers is warm a pita bread in the microwave, and then spread it with a greedy dollop of hummus, then take the chill off the refrigerated lamb in the microwave and stuff the already gooey pita with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.
LAMB WITH CUCUMBER-MINT SALAD
This was the first lamb recipe I ever made. I was inspired by a Weight Watchers Recipe but substituted/changed a few ingredients. It is yummy and healthy!
Provided by Melanie B.
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Combine Chili Powder, Salt, and Pepper. Rub on the Lamb Chops.
- Place Lamb Chops in the Broiler and cook until desired doneness (145 degrees = medium). This should take about 6-8 minutes.
- Combine Cucumbers, Onion, Avocado, mint, vinegar, and oil. Season with Salt and Pepper.
- Serve Salad and Lamb Chop together.
Nutrition Facts : Calories 237.5, Fat 18.9, SaturatedFat 5, Cholesterol 21, Sodium 612.2, Carbohydrate 13, Fiber 5.4, Sugar 3.7, Protein 7.1
ROASTED LEG OF LAMB WITH MINT AND CUCUMBER YOGURT
Provided by Michael Symon : Food Network
Categories main-dish
Time P1DT2h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F.
- Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
- Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
- Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
- Stir together all the ingredients in a medium bowl until thoroughly combined.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LAMB, FETA & MINT SALAD
This satisfying summer salad is very quick to make and provides an interesting use for oven chips...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
- Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
- Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.
Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
CUCUMBER-MINT SALAD
Make and share this Cucumber-Mint Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 4
Number Of Ingredients 7
Steps:
- Peel cucumber and chop into 1/4-inch cubes.
- Combine all ingredients in bowl and mix.
- Serve at room temperature.
Nutrition Facts : Calories 26.5, Fat 0.1, Sodium 293.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.1, Protein 0.7
MINTED CUCUMBER SALAD
Fresh herbs and a light vinaigrette season the garden-fresh cucumbers and tomatoes in this easy salad. I'm a busy pastor's wife and mother and am always looking for new recipes that can be prepared quickly but don't sacrifice taste or nutrition. -Debbie Purdue, Westland, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, salt and pepper. Add to cucumber mixture; toss to coat.
Nutrition Facts : Calories 113 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER CUCUMBER SALAD WITH MINT
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Combine vinegar and sugar in small saucepan.
- Wash and dry the mint leaves; then, add half of them to the saucepan. Heat the mixture just long enough to dissolve the sugar.
- Wash and dry cucumbers; then, trim the ends. Slice thinly, and add to the saucepan, stirring to coat well.
- Serve topped with the remaining mint leaves.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 4 grams
CUCUMBER-YOGURT SALAD WITH MINT
Steps:
- Place cucumbers in colander. Sprinkle with salt. Let stand 15 minutes. Rinse cucumbers. Drain on paper towels. Combine mint, garlic, and oregano in large bowl. Stir in yogurt and cream. Add cucumber and stir to coat. Season with pepper. Refrigerate until chilled. (Can be prepared 5 hours ahead.)
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LAMB WITH MILLET AND MINT-CUCUMBER SALAD
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Category Cookstr RecipesEstimated Reading Time 2 mins
- Set a heavy 3-quart Dutch oven over medium-high heat. Add the millet and toast, stirring frequently until aromatic, about 3 minutes.
- Stir in the olive oil, onion, cinnamon, and allspice. Cook for 1 minute. Stir in the lamb. (It’s fine that the lamb will get coated with the millet.) Keep stirring and breaking up the lamb for 1 minute. Cover and continue cooking until the lamb loses its pink color, 1 or 2 minutes longer.
- Stir in 2¼ cups of water and the salt. Cover and simmer over low heat until most or all of the water has been absorbed, and the millet is tender, 15 to 20 minutes. Turn off the heat and let stand for 5 to 10 minutes, or until ready to serve.
- Meanwhile, make the mint-cucumber salad: In a bowl, combine the cucumber, yogurt, 14 cup of the mint, cumin, harissa (if using), and salt and pepper.
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