LAMB WITH MINT SALSA
This flavorful entree is well seasoned with an herb rub of basil, garlic, rosemary and thyme. Tender slices of meat are served with a refreshing salsa that will have even non-lamb lovers licking their lips.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings (2 cups salsa).
Number Of Ingredients 18
Steps:
- In a small bowl, combine the oil, garlic and seasonings. Rub over lamb. Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving., Bake lamb, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.
Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 270mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
ROAST LEG OF LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories Lamb Onion Roast Easter Dinner Lemon Mint Parsley Capers Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
- Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.
BUTTERFLIED LEG OF LAMB WITH LEMON SALSA VERDE
One of the joys of a butterflied leg of lamb is that it satisfies lovers of rare and medium-well meat at the same time. This is because of its uneven thickness. When you spread the meat out and roast or grill it at high heat, the thicker parts stay pinker than the thinner bits. Everyone ends up happy. Here, the meat is seasoned with cumin, lemon, chiles and plenty of fresh herbs, and is served with a mixed-herb salsa verde perked up with preserved lemon. It makes a particularly zesty main course for any large gathering. If you would rather grill the lamb, go right ahead. It will take about 12 to 17 minutes per side when grilled directly over the coals or flames.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Pat lamb dry with paper towels and place on a rimmed baking sheet. Season all over with salt and pepper.
- Set aside 1 teaspoon of the garlic. In a bowl, combine remaining garlic with thyme, oregano or marjoram, cumin, chile, lemon zest and 2 tablespoons lemon juice. Drizzle in about 1 tablespoon oil, just enough to create a sandy paste. Rub mixture all over lamb. Cover with plastic wrap and let marinate for at least 1 hour or, even better, overnight in the refrigerator.
- Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining 1/2 tablespoon lemon juice, 3 tablespoons preserved lemon, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with more preserved lemon, lemon juice, salt and pepper to taste. Let the mixture sit for at least 30 minutes before serving to allow the flavors to meld and mellow.
- Heat oven to 450 degrees. Roast lamb without turning for 22 to 35 minutes, until a thermometer inserted into the thickest part reads 120 degrees for rare and 130 for medium. Let rest for 10 minutes before slicing and serving with the salsa verde.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 490 milligrams, Sugar 1 gram
GRILLED LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
- Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
SIZZLED LAMB WITH MEXICAN SALSA
Mary Cadogan creates a tangy duo for the barbie that's perfect to serve friends and family alike
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Make the salsa: Halve the tomatoes, then squeeze out and discard the seeds - this seems a bit wasteful, but it really intensifies the flavour of the salsa. Finely chop the tomato flesh and onion. Halve, seed and finely chop the chilli. Mix the tomato, onion and chilli in a bowl with the coriander and some salt and pepper. At this point the salsa can be covered and chilled for up to 2 days, but bring it back to room temperature before serving.
- Cook the lamb: Season the lamb steaks on both sides and rub with a little olive oil. Barbecue or cook on a hot griddle for 3-4 minutes each side for medium, a little longer if you prefer your lamb well done. Serve each leg steak with a dollop of the salsa, new potatoes and a big crunchy salad.
Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.24 milligram of sodium
LAMB CHOPS WITH OLIVE SALSA
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 14
Steps:
- Preheat broiler.
- On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
- In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
- Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
- Spoon olive salsa over lamb chops.
- In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
- In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.
LAMB CHOPS WITH PINEAPPLE SALSA
Make and share this Lamb Chops with Pineapple Salsa recipe from Food.com.
Provided by Evie3234
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare and heat barbecue.
- Trim chops of excess fat and sinew.
- Brush chops with oil and season with pepper.
- Salsa--------.
- Peel onion and chop finely.
- Slit open chilli, scrape out seeds, chop finely.
- Combine pineapple, onion and chilli in medium bowl; mix lightly.
- Add vinegar, sugar, salt, pepper and mint; mix well.
- Place chops on lightly greased barbecue grill.
- Cook 4-5 minutes each side, turning once, cook until just tender.
- Serve with the salsa.
More about "lamb salsa recipes"
ROAST LAMB WITH SALSA VERDE RECIPE - LOVEFOOD.COM
From lovefood.com
SPICY GLAZED LAMB TACOS WITH MEDITERRANEAN SALSA
From giveitsomethyme.com
LAMB LOLLIPOPS WITH PEACH SALSA - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
BROILED LAMB LOIN CHOPS WITH OLIVE-MINT SALSA
From finecooking.com
LAMB SALSA RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 4Total Time 30 minsCategory Appetizer
ROASTED LAMB WITH TOMATILLO SALSA RECIPE - FOOD REPUBLIC
From foodrepublic.com
SMOKED LAMB LEG WITH SALSA VERDE RECIPE | TRAEGER GRILLS
From traeger.com
LAMB SAMOSAS – SALMA'S RECIPES – STEP BY STEP RECIPES
From salmasrecipes.com
LAMB SHANKS WITH WILD GARLIC | ITALIAN RECIPES | OUR MODERN KITCHEN
From ourmodernkitchen.com
PERSIAN LAMB CHOPS WITH CUCUMBER SALSA | CANADIAN LIVING
From canadianliving.com
LAMB SKEWERS WITH SALSA VERDE RECIPE - SEAMUS MULLEN | FOOD
From foodandwine.com
JAMIE OLIVER'S GRIDDLED LAMB CHOPS WITH SALSA RECIPE
From chatelaine.com
RACK OF LAMB WITH SALSA VERDE RECIPE - BBC FOOD
From bbc.co.uk
STUNNING LAMB CHOPS WITH BRILLIANT SALSA VERDE — ANNA MAGAZINE
From annamagazine.ca
LAMB CHOPS WITH ROASTED SALSA RECIPE | MYRECIPES
From myrecipes.com
SPICY MEXICAN LAMB STEW & EASY PEASY SALSA
From easypeasyfoodie.com
LEG OF LAMB WITH SALSA VERDE | AKIS PETRETZIKIS
From akispetretzikis.com
SLOW COOKED LAMB WITH SALSA VERDE - THE BATCH LADY
From thebatchlady.com
LAMB RACKS WITH SALSA VERDE - ANNABEL LANGBEIN – RECIPES
From langbein.com
ROSé-MARINATED GRILLED LEG OF LAMB WITH WALNUT SALSA FRESCA
From foodandwine.com
GRILLED LAMB WITH SALSA VERDE - RECIPES - DELISH
From delish.com
LAMB SALSA – RECIPES NETWORK
From recipenet.org
GRILLED LAMB SIRLOIN WITH SALSA VERDE | SAVEUR
From saveur.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CUBAN AVOCADO SALSA LOADED DIPPERS | LAMB WESTON®
From lambweston.com
WARM LAMB SALAD WITH MINT SALSA | AUSTRALIAN LAMB - RECIPES, …
From australianlamb.com.au
LAMB CUTLETS WITH SALSA VERDE - NADIA LIM
From nadialim.com
LAMB BURGER PAIRED WITH GREEN SALSA - IT DOES NOT GET BETTER THAN …
From thesouthafrican.com
SEARED LAMB CHOPS WITH MINT SALSA VERDE AND ROASTED POTATO …
From lidiasitaly.com
BONELESS LEG OF LAMB WITH CILANTRO-MINT SALSA VERDE
From finefoodsblog.com
CAPONATA, LAMB RUMP AND SALSA VERDE RECIPE - BBC FOOD
From bbc.co.uk
SEARED LAMB WITH SALSA VERDE VIDEO | JAMIE OLIVER
From jamieoliver.com
LAMB BURGER: IT'S JUICY AND TOPPED WITH SALSA VERDE
From thesouthafrican.com
ROAST LAMB WITH SALSA VERDE - LAMB RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
LAMB CUTLETS WITH SALSA VERDE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
12 LAMB MARINADE RECIPES FOR A TENDER, JUICY, DELICIOUS …
From allrecipes.com
SEARED LAMB CHOPS WITH MINT SALSA VERDE & ROASTED POTATO …
From tln.ca
GRILLED LAMB CHOPS WITH SALSA VERDE | FEASTING AT HOME
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love