PEPPERY LAMB WITH SHELL BEANS AND CHERRY TOMATOES
One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course salad complemented with sweet cherry tomatoes. To accompany it here, boneless lamb leg is coated generously with coarsely ground pepper and coriander, and roasted in the oven or in a covered grill until medium-rare. The peppery lamb pairs beautifully with the salad. Dressed with an assertive vinaigrette, this room-temperature dish is perfect for an al fresco lunch or supper. Use the method as a template for making similar salads all summer long, using other meats (or fish) if you wish. If shell beans are not available, you may substitute cooked dried beans or chickpeas.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the lamb on all sides with salt. Place in a roasting pan and coat with crushed peppercorns and coriander. Set aside for 10 to 15 minutes to allow meat to absorb seasoning. (You may do this up to 2 hours ahead.)
- Put shell beans in a small saucepan and cover with 1 inch of water. Add a teaspoon of salt, bring to a boil, then lower heat and simmer gently for 20 to 25 minutes, until tender. Leave to cool in their cooking liquid.
- Bring a larger pot of well-salted water to a boil and cook green beans until firm-tender, 3 to 4 minutes, then remove and spread out on a baking sheet to cool. (If using an assortment of beans, cook each type separately in the same pot. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.)
- Heat oven to 400 degrees, or prepare a grill. Roast lamb, uncovered, for about 30 minutes, until medium-rare or until an internal thermometer reads 125 degrees. If grilling, brown meat over hot coals, then move to the side, cover grill and finish cooking with indirect heat. Remove from heat and let rest for at least 10 minutes before carving.
- As lamb cooks, make the vinaigrette: In a small bowl, combine garlic, a pinch of salt and pepper, anchovy (if using), mustard, vinegar and thyme. Whisk in oil. Taste and adjust seasoning.
- Put shell beans, green beans and cherry tomatoes in a large bowl, sprinkle lightly with salt and add vinaigrette. Toss well to coat, then transfer mixture to a serving platter.
- Cut lamb into 1/8-inch slices and arrange over the top. Garnish with basil leaves and cilantro sprigs. Serve at room temperature.
GREEN BEANS WITH CHERRY TOMATOES
These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.
Provided by STARNETSA
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
- Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g
BEANS WITH CHERRY TOMATOES
Beans with Cherry Tomatoes is a favorite of my family. We love this dressed-up version of garden green beans. It's great with any meat.-Betty Brown, Buckley, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute beans for 12-14 minutes or until crisp-tender. Add garlic; cook 2-3 minutes longer. Stir in tomatoes and salt; heat through. Sprinkle with bacon and almonds. Serve immediately.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 206mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
GREEN BEANS AND CHERRY TOMATOES
Provided by Food Network
Time 30m
Yield s: 4 servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add the garlic and saute until golden.
- Add the tomato halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes, until the tomatoes are melted into the oil.
- Add the green beans and season with salt and pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes.
SHELLS WITH CHERRY TOMATOES, BASIL AND PARMIGIANO-REGGIANO CHEESE
The simplicity of Italian flavors like basil and cherry tomato comes through in this healthy, easy pasta dish. Barilla White Fiber pasta adds a boost of fiber but looks and taste like your regular pasta.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, Cook onion in olive oil for 3-4 minutes or until translucent. Add cherry tomatoes and saute for 3 to 4 minutes until blistered. Season with salt and pepper.
- Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid. Remove from heat and add basil and Parmigiano-Reggiano cheese. Stir to combine and serve.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 73.6 g, Cholesterol 8.8 mg, Fat 18.4 g, Fiber 11 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 166.8 mg, Sugar 0.5 g
LAMB AND WHITE BEANS WITH ROSEMARY
This one-skillet meal is hearty and satisfying on a cold winter night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
- To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
- Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
- Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.
Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g
MARINATED SHELL BEANS WITH CHERRY TOMATOES AND OREGANO
Steps:
- Wrap the onion, garlic, and sage in a doubled piece of cheesecloth and tie it into a closed bundle with kitchen twine. Put each type of bean in a separate small or medium saucepan and add enough water to each pan to cover the beans by 1 1/2 inches. Place one bouquet in each pan, stir in the olive oil, bring the water to a boil over high heat, and salt the water to taste like the ocean. Add approximately 1 tablespoon of salt for each quart of water. Reduce the heat and simmer the beans until they are tender and creamy, but not mushy, adding more water as needed, but never covering them by more than an inch and a half, 25 to 35 minutes. (Cooking them in this way yields richer tasting, creamier beans than if you were to just boil them in tons of water.) Turn off the heat and allow the beans to cool in the cooking liquid. Remove and discard the cheesecloth bundles. The beans can be prepared to this point up to one week in advance. If you are using the beans now, drain them, reserving the cooking liquid to use as a hearty, bean-flavored base for vegetable soup. To use them later, transfer the beans and the cooking liquid to an airtight container and refrigerate until you are ready to use them or up to 24 hours. Drain and bring the beans to room temperature before dressing them.
- Combine the various beans in a large mixing bowl. Add the tomatoes, parsley, and oregano. Drizzle with the vinaigrette, season with salt and pepper, and stir gently to combine the ingredients, taking care not to crush the beans. Taste for seasoning and add more salt, pepper, or vinaigrette, if desired. Serve at room temperature.
RACK OF LAMB AND CHERRY TOMATOES
Categories Lamb Tomato Roast Quick & Easy Dinner Meat Rack of Lamb Spring Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe
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