LAMB KEBABS WITH CORIANDER SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
- Thread lamb on skewers, alternating with pieces of onion and peppers.
- Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
- Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 658 milligrams, Sugar 5 grams, TransFat 0 grams
LAMB KEBABS WITH CORIANDER YOGURT SAUCE
An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce:.
- Mix, then chill and set aside to serve with meat.
- Stir marinade ingredients together, set aside.
- Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
- Place in fridge, and let marinate for several hours or overnight.
- Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
- Grill lemon wedges at the same time.
- Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.
Nutrition Facts : Calories 205.4, Fat 16, SaturatedFat 3.3, Cholesterol 34.2, Sodium 37.7, Carbohydrate 5, Fiber 0.5, Sugar 2.9, Protein 10.7
CORIANDER-SPICED LOIN OF LAMB WITH ORANGE-CHARTREUSE SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Six servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Stir together the mustard, salt and pepper and rub the mixture all over the lamb. Spread the coriander seeds on a sheet of waxed paper and turn the lamb to coat it with seeds on all sides.
- Heat the oil in a large heavy ovenproof skillet over medium heat. Add the lamb and brown on all sides. Place the skillet in the oven and roast the lamb until medium rare, about 40 minutes.
- Remove the lamb from skillet and cover with foil to keep warm. Discard the fat. Add the demi-glace and Chartreuse to the skillet and simmer, stirring, over medium heat, for about 2 minutes. Stir in the orange juice, coriander, orange zest and pepper. Season with salt, if needed. Carve the lamb and serve immediately with a little sauce drizzled over the top.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 51 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 21 grams, Sodium 632 milligrams, Sugar 3 grams, TransFat 0 grams
CORIANDER LAMB RACK WITH BLACKBERRY SAUCE
i found this recipe in the november (2003) issue of health magazine, when i was searching for an impressive meal to fix for a date. this did the trick. i hope you enjoy as much as we did.
Provided by Pepper Monkey
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- Combine blackberries, broth, honey and cardamom in a saucepand and bring to a boil.
- simmer for 3-5 minutes.
- crush the blackberries with a fork.
- Place berry sauce in a blender and blend until smooth.
- Place coriander and peppercorns in a grinder or food processor, pulse until coarsely ground.
- stir in salt.
- brush lamb with olive oil and rub coriander mixture onto lamb.
- Wrap the the ends of bones with fiol and place lamb fat side down in a roasting pan coated with cooking spray.
- roast for 18 minutes or until the meat thermometer reaches 135 degrees.
- let stand for 5 minutes.
- Stir berry mixture into roasting pan, scraping up browned bits from bottom.
- drain sauce from roasting pan and pour into a saucepan.
- boil and reduce to a simmer for 1-2 minutes.
- spoon sauce onto serving plate and top with lamb.
- excellent with rice pilaf as a side.
Nutrition Facts : Calories 649.1, Fat 58, SaturatedFat 27.9, Cholesterol 137.9, Sodium 535.4, Carbohydrate 4.9, Fiber 1.2, Sugar 3.7, Protein 25.8
LAMB MINT & CORIANDER CURRY
Great for summer a light and fresh lamb curry with mint and coriander. this curry is not spicy but has a slight kick!
Provided by Lil Ms Tropical
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- cube lamb and cut off any fat.
- Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
- Bring to simmer reduce to low heat and cover for 2 hours.
- Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
- Process to fine consistency.
- Add to curry 5 mins before serving.
- Salt and pepper to taste.
- Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.
Nutrition Facts : Calories 786.2, Fat 50.2, SaturatedFat 21.4, Cholesterol 165.2, Sodium 236.1, Carbohydrate 36.1, Fiber 5.6, Sugar 9.4, Protein 47.6
LAMB IN CORIANDER SAUCE
a subtle blend of asian spices, not a curry but a delightful dish. Easy to prepare and it s a real winner for anyone who likes spicy without r ed hot!
Provided by JoyfulCook
Categories Southwest Asia (middle East)
Time 1h25m
Yield 4 4 portions, 4 serving(s)
Number Of Ingredients 18
Steps:
- heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.
- Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.
- Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.
- Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water. bring to the boil, turn down heat and simmer for about 3/4 of an hour.
Nutrition Facts : Calories 443, Fat 30, SaturatedFat 10.4, Cholesterol 122.4, Sodium 104.1, Carbohydrate 8.5, Fiber 1.8, Sugar 3.8, Protein 33.8
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