HUMMUS WITH LAMB
Hummus topped with aromatic lamb mince. A starter or a small meal, this is a show stopper hummus. If you haven't tried this before, you're in for a real treat! This recipe makes 2 starter size plates (double what you see in the photo).
Provided by Nagi | RecipeTin Eats
Categories Appetizer
Time 15m
Number Of Ingredients 19
Steps:
- Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.
Nutrition Facts : ServingSize 108 g, Calories 325 kcal, Carbohydrate 34 g, Protein 19.1 g, Fat 13.3 g, SaturatedFat 2.1 g, Cholesterol 26 mg, Sodium 330 mg, Fiber 9.9 g, Sugar 6 g
LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS
A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes
Provided by Good Food team
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
Nutrition Facts : Calories 500 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
LAMB CHOPS WITH HUMMUS & ROASTED TOMATOES
Introduce a little sunshine to your day whatever the weather with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta
Provided by Cleo Gorringe
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.
- Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.
- Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.
- Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.
- Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.
Nutrition Facts : Calories 867 calories, Fat 58 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium
LAMB STEAKS WITH ROSEMARY SWEET POTATOES
This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.
Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.63 milligram of sodium
CUMIN LAMB STEAKS WITH SMASHED POTATOES, WILTED SPINACH AND RED WINE SAUCE
This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.
Provided by Emma Jansen
Categories Meat and Poultry Recipes Lamb
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
- Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
- Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.
Nutrition Facts : Calories 1063 calories, Carbohydrate 96.5 g, Cholesterol 151.6 mg, Fat 53 g, Fiber 14.1 g, Protein 43.3 g, SaturatedFat 23.9 g, Sodium 341.7 mg, Sugar 11.3 g
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