Mediterranean Lamb And Vegetables Recipes

MEDITERRANEAN VEGETABLES WITH LAMB

Steps:

• Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
• Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
• Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES

Steps:

• Season lamb chops with Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.
• Preheat oven to 400 degrees F.
• Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.
• In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)
• Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots) to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.
• To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat. Set aside to marinate.
• Place vegetables in heated oven and bake for 15 minutes or so.
• When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)
• When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.
• Serve with a side of tahini sauce, if you like.

PROVENCAL LAMB WITH MEDITERRANEAN VEGETABLES

Steps:

• Proven‧al Lamb With Mediterranean Vegetables Coarsely grind first 3 ingredients in blender or spice grinder. Transfer to small bowl. Mix in salt and pepper. Rub oil, then spice mixture over lamb. Place lamb on baking sheet; let sit 1 hour.
• Preheat oven to 425°F. Roast lamb until thermometer inserted into center of meat registers 130°F for medium-rare, about 25 minutes. Let sit 10 minutes. Cut lamb between ribs into chops. Place 2 chops on each plate. Spoon Mediterranean Vegetables alongside.