MARINATED LAMB STEAKS WITH BARLEY SALAD
Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.
- Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Cook the beans and peas in the same pan for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.
- Heat a griddle or frying pan until almost smoking and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.
Nutrition Facts : Calories 522 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.14 milligram of sodium
BARLEY AND LAMB STEW
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
CHEF JOHN'S GRILLED LAMB STEAKS
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 8h40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
- Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
- Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 11.8 g, Cholesterol 93.3 mg, Fat 33.5 g, Fiber 0.3 g, Protein 29.2 g, SaturatedFat 8.7 g, Sodium 80.3 mg, Sugar 9.3 g
TANGY AND JUICY MARINADE FOR STEAKS & LAMB CHOPS
This ia great marinade! You will be happy you tried this recipe. I came up with it while messing around in the kitchen. The steaks were so juicy and tangy, I cannot wait to make these again! My husband ABSOLUTELY loved them! Preparation includes marinating time. I would double the recipe for every two steaks or four chops added, to be sure there is plenty of marinade.
Provided by Chef Lilbit
Categories Steak
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pierce beef with fork.
- Combine all spice ingredients in a container. Generousley sprinkle with McCormick's Montreal Steak Seasoning.
- Add meat and marinate steak or lamb chops for at least one hour.
- Grill or Broil them.
- Grill - Grill on both sides until desired doneness.
- Broil - Place meat in a baking dish. Broil 6 inches from oven element for appr. 8 minutes on each side (or until desired doneness). Pour remaining marinade over beef when turning.
Nutrition Facts : Calories 143.2, Fat 13.8, SaturatedFat 1.9, Sodium 1160.4, Carbohydrate 3.8, Fiber 0.8, Sugar 1, Protein 2.4
LAMB CHOP OR LAMB STEAK MARINADE
Make and share this Lamb Chop or Lamb Steak Marinade recipe from Food.com.
Provided by Jen T
Categories < 4 Hours
Time 2h5m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Mix altogether in a glass dish.
- Use to marinate lamb chops or lamb steaks for at least 2hours.
- Drain meat before cooking.
Nutrition Facts : Calories 546.5, Fat 0.1, Sodium 10.8, Carbohydrate 146.4, Fiber 0.8, Sugar 138.2, Protein 2
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