LAMB SALAD WITH CUCUMBER AND MINT
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 1h30m
Yield Four first-course or two main-course servings
Number Of Ingredients 14
Steps:
- Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
- Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
- Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
- Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 587 milligrams, Sugar 3 grams
LAMB WITH CUCUMBER-MINT SALAD
This was the first lamb recipe I ever made. I was inspired by a Weight Watchers Recipe but substituted/changed a few ingredients. It is yummy and healthy!
Provided by Melanie B.
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Combine Chili Powder, Salt, and Pepper. Rub on the Lamb Chops.
- Place Lamb Chops in the Broiler and cook until desired doneness (145 degrees = medium). This should take about 6-8 minutes.
- Combine Cucumbers, Onion, Avocado, mint, vinegar, and oil. Season with Salt and Pepper.
- Serve Salad and Lamb Chop together.
Nutrition Facts : Calories 237.5, Fat 18.9, SaturatedFat 5, Cholesterol 21, Sodium 612.2, Carbohydrate 13, Fiber 5.4, Sugar 3.7, Protein 7.1
LAMB BROTH WITH CUCUMBER & MINT YOGURT
Cooked gently over a low heat, lamb shank becomes meltingly tender-perfect for an elegant, restorative broth.
Provided by Alain Coumont
Yield Serves 6
Number Of Ingredients 13
Steps:
- Put all the ingredients into a saucepan over medium heat and bring to a boil. Boil for 3-4 minutes and skim off the froth that forms on the surface, then reduce the heat to low and simmer gently for 1 1/2-2 hours, until the lamb is tender and almost falling off the bone, then remove from the heat.
- Remove the shank from the stock, then pass the stock through a fine strainer or sieve into a clean saucepan (discard the vegetables) and keep hot. Taste and adjust the seasoning if necessary. Shred the lamb meat from the bone.
- To serve, divide the shredded lamb meat among 6 soup bowls. Gather the cucumber strips into 6 bundles and add one to each bowl, then pour over the hot stock and add a tablespoon of yogurt. Finish with a few mint sprigs and a grinding of black pepper. Serve immediately.
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