ARMENIAN LAMB AND GRILLED VEGETABLES
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the lamb and vegetables: Thread the eggplant slices onto 2 parallel skewers, piercing through the skin to stabilize the slices flat. Thread the zucchini slices the same way on 2 more skewers. Thread the onion slices the same way, piercing through the widest part of the slices. Finally, thread the tomatoes the same way, piercing though their equators with the stem sides facing up.
- Place skewers on a sheet tray and drizzle and season all sides with olive oil, 1 teaspoon zaatar, salt and pepper.
- Drizzle both sides of each lamb chop with olive oil and season with salt, pepper and remaining tablespoon zaatar.
- Preheat a grill or grill pan for cooking over medium-high heat and heat a wide, heavy-bottomed braiser or Dutch oven over medium-high heat and drizzle with olive oil. Sear the lamb chops in the braiser for 3 to 4 minutes per side for medium, or until an instant-read thermometer inserted through the center of the meat (avoid bone) reads 135 degrees F. Cover with foil and let rest while you grill the vegetables.
- Grill the eggplant and zucchini skewers, flipping once, until they have grill marks and are slightly tender, 3 to 5 minutes total. Meanwhile, grill the onion skewers, flipping once, until slightly charred and tender, 7 to 8 minutes total. Grill the tomatoes, flipping once, until they just start to burst and release their juices, 5 to 6 minutes total.
- For Herb Sauce: Stir together the olive oil, vinegar, dill, mint, parsley, garlic, serrano and shallot in a small bowl. Season to taste with salt and pepper.
- Remove the vegetables from the skewers to a serving platter or bowl. Place the lamb chops on a second platter and drizzle with the herb sauce and any juice left behind in the pan.
VEGETABLE & LAMB KABOBS
Cook Vegetable & Lamb Kabobs on the grill! Brush Vegetable & Lamb Kabobs with spicy lemon-garlic sauce and grill until the veggies are crisp and tender. This Healthy Living recipe features veggies like zucchini, red pepper and onions!
Provided by My Food and Family
Categories Lamb
Time 29m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Thread meat and vegetables alternately onto 4 skewers.
- Mix remaining ingredients; brush onto kabobs.
- Grill 12 to 14 min. or until meat is done and vegetables are crisp-tender, turning after 7 min.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Protein 25 g
ROASTED LAMB WITH ROOT VEGETABLES
This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.
Provided by DarlisJ
Categories Meat and Poultry Recipes Lamb
Time 3h40m
Yield 8
Number Of Ingredients 17
Steps:
- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Nutrition Facts : Calories 926.5 calories, Carbohydrate 96.1 g, Cholesterol 136.8 mg, Fat 39.1 g, Fiber 14.6 g, Protein 49 g, SaturatedFat 11.3 g, Sodium 2018.9 mg, Sugar 17.4 g
GRILLED LEG OF LAMB
Provided by Ina Garten
Categories main-dish
Time 1h27m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
- Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
- Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
GRILLED BUTTERFLIED LEG OF LAMB AND VEGETABLES WITH LEMON-HERB DRESSING
Provided by Katharine Kagel
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- For lamb:
- Mix first 6 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate for 1 day, turning lamb occasionally.
- For dressing and vegetables:
- Whisk lemon juice, shallots, oil, parsley, and mint in medium bowl to blend. Season dressing with salt and pepper.
- Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing. Arrange red onions in large glass dish; sprinkle with salt and pepper. Pour wine over onions. Let vegetables and onions marinate at least 2 hours and up to 4 hours, basting or turning occasionally.
- For grilling and serving:
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables in batches until just tender, turning occasionally, about 15 minutes for onions, 10 minutes for red bell peppers, and 8 minutes for zucchini and yellow squash. Transfer vegetables to baking sheets. Reserve red Zinfandel from onions to baste lamb.
- Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into center registers 130°F for medium-rare, turning occasionally and basting with reserved red Zinfandel from onions, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.
- Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Arrange grilled vegetables around lamb. Drizzle vegetables with reserved lemon-herb dressing. Sprinkle with feta cheese. Garnish with fresh rosemary, thyme, and mint sprigs.
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6 BEST VEGETABLES THAT GO WITH LAMB » RECIPEFAIRY.COM
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4.4/5 (114)Published May 17, 2021Category Serve With
- Potatoes. Hearty potato side dishes go perfectly with lamb. Here are all the ways you can use potatoes to make delicious sides for lamb: Roasted potato salad with garlic – red or white potato halves are baked until golden brown and mixed with chopped garlic, Dijon mustard, mayonnaise, and lemon juice.
- Asparagus. Sometimes, a simple vegetable like asparagus makes the best side. Here’s how to use it when combined with lamb: Asparagus and arugula salad with dressing – shaved asparagus is cut in halves and tossed with a dressing made of grated Pecorino cheese, water, olive oil, salt and pepper.
- Carrots. Here are the best carrot combinations for your lamb: Sweet smoky roasted carrots – carrots are rolled around in a blend of vinegar, honey, smoked paprika, and cayenne before put in the oven.
- Peas. Here are a few ideas on how to combine peas to make amazing sides for your main dish: Pea salad with mint and parmesan – peas are dressed up with lemon juice, fresh mint, and shaved parmesan for a refreshing and light side for your heavy lamb meal.
- Radishes. Here’s another vegetable that pairs fabulously with lamb. Here are the best radishes sides to serve with lamb: Pan-braised radishes and greens – radishes and their greens are pan-braised until moist and tender and mixed with lots of chopped tarragon.
- Cruciferous Vegetables. Cruciferous vegetables like broccoli and cauliflower make great sides for lamb. Here are a few ways to prepare them: Buttery roasted cauliflower – cauliflower and shallots are lightly coated with oil and baked until browned and tender.
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- Before you make the marinade, cube the lamb into 1-1/2" to 2" cubes, trimming any excess fat. Prepare the vegetables by chopping them in 2" sections.
- Pour marinade over cubed lamb and vegetables. Stir to make sure the bowl ingredients are completely covered with the marinade. Marinate for a minimum of two hours or overnight.
- When ready to grill, alternate the cubed lamb and vegetables on metal skewers. You should have at least 3 skewers with approximately 6 cubes of lamb on each. If you're only serving two people, you can divide the meat between two skewers. The remaining vegetables can be roasted in a grill basket.
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