QUINOA AND HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl.
- For the lamb: Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Season the lamb with salt and pepper. Dip the lamb chops in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. Add half the lamb chops to the pan and cook until light golden, about 5 minutes on each side for medium-rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Allow the chops to rest for 5 minutes.
- For the sauce: In a small bowl, mix together the creme fraiche, maple syrup, and thyme until smooth. Season with salt and pepper, to taste.
- To serve, arrange the lamb chops on a platter and serve the sauce alongside.
SPICED LAMB WITH LEMON & HERB QUINOA
Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a pestle with a mortar crush the cumin seeds then add the garlic clove, chilli and some salt and pepper. Mash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
- Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
- Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.
Nutrition Facts : Calories 561 calories, Fat 36.5 grams fat, SaturatedFat 12.2 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 0.2 grams fiber, Protein 26.3 grams protein, Sodium 0.3 milligram of sodium
HERBED QUINOA
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
- For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
LEMON HERB QUINOA
This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.
Provided by Mirj2338
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the quinoa in a large bowl.
- Fill with cold water.
- Drain into a strainer and repeat the rinsing and draining 4 more times.
- Over medium-high heat, heat the oil in a 2-quart saucepan.
- Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
- Stir in the water, marjoram, thyme, and rosemary.
- Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
- Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
- Simmer, covered, 5 minutes longer.
- Fluff with a fork.
Nutrition Facts : Calories 137.1, Fat 5.2, SaturatedFat 0.7, Sodium 295.8, Carbohydrate 18.9, Fiber 2.2, Sugar 0.1, Protein 4.1
LEMON HERB QUINOA
A light yet flavorful quinoa dish that goes great with fish or chicken! I invented it on-the-fly one day when I couldn't find quite what I was looking for. For a stronger flavor, add extra lemon juice and herbs. For a more al dente quinoa, remove the lid half way through the cooking time and continue to cook uncovered until most of the water is absorbed.
Provided by MellyG
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 20.5 g, Fat 1.8 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 0.2 g, Sodium 81.6 mg
LEMON HERB QUINOA
My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of main course. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring water to a boil. Add quinoa and 1/4 teaspoon salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Remove from the heat. Add the basil, cilantro, mint, lemon zest and remaining salt; fluff with a fork.,
Nutrition Facts : Calories 160 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SPICY LEMON QUINOA
This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 10
Steps:
- Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 18 to 20 minutes.
- Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.
ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS
Provided by Aglaia Kremezi
Categories Wine Garlic Herb Lamb Olive Onion Broil Roast Dinner Lemon Rosemary Meat Spice Oregano Caraway Cumin Coffee Grinder Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
- Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
- Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
- Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
ROAST LAMB WITH LEMON AND HERBS
Moist and flavorful! Vary the fresh herbs to your liking. This is good when you add some sliced potatoes, carrots, and a little extra olive oil for the last hour of roasting. Serve with a green salad, and you've got your entire meal ready! Even better than the lamb itself, in my opinion, is gnawing on the bone afterward...heh heh.
Provided by A Messy Cook
Categories Lamb/Sheep
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine herbs, pepper, garlic, and olive oil in small bowl.
- Squeeze juice from lemons into another small bowl.
- Cut lemon shells into quarters and place in roasting pan.
- Trim excess fat from lamb roast and place on top of lemon shells; make shallow, ¾-inch-long slashes all over lamb.
- Pour lemon juice over lamb.
- Spread herb mixture over lamb and press firmly.
- Sprinkle generously with sea salt.
- Roast lamb at 400 for approximately 2-3 hours or until done as desired.
Nutrition Facts : Calories 364.4, Fat 24.4, SaturatedFat 9.6, Cholesterol 120, Sodium 91.5, Carbohydrate 4.1, Fiber 1.6, Protein 32.4
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- Fry the mince, without oil, in a non-stick frying pan, breaking it up with a fork or wooden spoon as it browns. Transfer to a colander set over a bowl to drain.
- Wipe out the pan with kitchen paper, then add the light olive oil and heat. Cook the onion over a low heat for 10 minutes or until softened. Stir in the flour, spices, chillies, ginger and garlic, then cook for 2 minutes. Return the mince to the pan (discard the drained juices) and pour in the stock and passata. Bring to the boil, then turn down the heat and simmer for 25-30 minutes until the sauce has thickened.
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