GRIDDLED LAMB WITH WILD RICE SALAD
Pan-fried lamb cutlets pair beautifully with this colourful rice salad, studded with olives, diced tomatoes and toasted almonds
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
- Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
- Mix the rice with the almonds, tomatoes, olives and parsley. Heat a griddle pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
- Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.
Nutrition Facts : Calories 634 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium
SEVEN-SPICE GRILLED LAMB CHOPS WITH PARSLEY SALAD RECIPE
This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.
Provided by Kamal Mouzawak
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
- Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
- Let lamb sit at room temperature 1 hour before grilling.
- Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5-10 minutes.
- Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
- Serve lamb chops with parsley salad on top.
GRILLED LAMB WITH GREEK SPINACH PITA SALAD
Provided by Bobby Flay
Time 1h23m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Heat your grill to high.
- Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
- While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
- To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
- Top each pita with some of the salad and top with several slices of the lamb.
GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP
Authentic kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who's tasted proper Middle Eastern cooking knows. In this recipe I'm using a spice called sumac - it has a lovely flavor - but if you can't find it, try lemon zest instead. Buy really good ground lamb, or else a cut of trimmed shoulder or neck fillet and grind it up at home in a food processor. If you buy slightly older lamb (mutton), it's important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer. This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your broiler on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
Provided by Jamie Oliver
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
- Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
- In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
- Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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