Lamb Salad With Cucumber And Mint Recipes

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LAMB SALAD WITH CUCUMBER AND MINT



Lamb Salad With Cucumber and Mint image

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

4 rib lamb chops, boned
1/4 cup white vinegar
1 tablespoon water
3/4 teaspoon sugar
3/4 teaspoon salt, plus more to taste
1/2 teaspoon finely chopped hot chilies, or more to taste
1/2 medium carrot
1 European seedless cucumber, unpeeled, very thinly sliced
1/4 cup jicama, cut into small dice
1/4 cup bean sprouts
1/4 cup smashed and finely minced lemon grass, from the bottom part of the stalk
2 tablespoons cilantro leaves, cut across into thin strips
1/2 cup mint leaves, cut across into thin strips
1 tablespoon nam pla (Thai fish sauce), or to taste

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



Lamb With Cucumber-Mint Salad image

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

4 -5 ounces lamb loin chops, fat trimmed
2 cucumbers, halved lengthwise and thinly sliced
1 small red onion, thinly sliced
1 large avocado, Cut into bite sized slices
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 tablespoon mint, fresh chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder

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



Lamb Broth with Cucumber & Mint Yogurt image

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

1 lamb shank, about 1lb (500g)
1 carrot, peeled and cut into chunks
1 turnip, peeled and cut into chunks
1 onion, peeled and cut into chunks
2 garlic cloves
1 bay leaf
1 sprig of thyme
8 1/2 cups (3 1/2 pints/2 liters) water
4 tsp sea salt
1 cucumber, cut into thin strands or "spaghetti" (see note)
plain (natural) yogurt
a few sprigs of mint
black pepper

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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