Warm Lamb And Lentil Salad With Mint Pesto Recipes

LAMB WITH LENTIL SALAD

Steps:

• Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
• Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.

LENTIL-AND-MINT SALAD

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

RACK OF LAMB WITH MINT-BASIL PESTO

Steps:

• Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
• Preheat the oven to 400 degrees F.
• Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
• Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
• Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
• Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
• RECOMMENDED WINE #1: Boroli Barolo 1998
• REGION/ORIGIN: Barolo, Piedmont
• GRAPE/VARIETAL: Nebbiolo
• RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
• REGION/ORIGIN: Montepulciano, Tuscany
• GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

WARM LAMB AND LENTIL SALAD WITH MINT PESTO

Steps:

• To make the pesto, put the mint, zest, garlic and oil in a food processor and pulse for a minute. Add a squeeze of lemon juice and pulse to a smooth paste. Add the remaining juice and season.
• Rub the oil over the lamb and season. Cook on a smoking hot griddle pan for 5-7 minutes each side, until cooked through. Mix the lentils with the radishes, tomatoes, spring onions, 1 tablespoon of pesto, and the salad leaves, then divide between 4 plates. Cut the lamb into slices and serve on the lentils, topped with some crumbled feta and pesto.

LAMB CUTLETS WITH LENTIL & FETA SALAD

Steps:

• Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
• Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

ROAST LEG OF LAMB WITH BASIL & MINT PESTO

Steps:

• First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
• Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
• Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
• Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.