Spiced Lamb Triangles Recipes

TANDOORI-SPICED LEG OF LAMB

Tandoori-Spiced Leg of Lamb image

Categories Garlic Lamb Marinate Roast Yogurt Spice Fall Winter Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

1 cup plain whole-milk yogurt
1/4 cup fresh lime juice
3 large garlic cloves, minced
1 tablespoon grated lime peel
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
11/2 teaspoons Hungarian sweet paprika
11/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek (optional)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 6 1/4-pound whole bone-in leg of lamb

Steps:

Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.

SPICED LAMB BURGERS WITH SPRING SLAW

Spiced Lamb Burgers with Spring Slaw image

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

Provided by Anna Stockwell

Categories Spring Summer Lamb Yogurt Lemon Garlic Paprika Asparagus Pea Sugar Snap Pea Onion Hamburger Backyard BBQ Soy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 18

Ingredients

Yogurt sauce:
3/4 cup plain full-fat Greek yogurt
2 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
3/4 tsp. kosher salt
1 small garlic clove, finely grated
Burgers and assembly:
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1 1/2 lb. ground lamb
2 Tbsp. extra-virgin olive oil
1/2 bunch asparagus, peeled into ribbons
6 oz. sugar snap peas, thinly sliced on a diagonal
1/2 small red onion, thinly sliced
3 Tbsp. fresh lemon juice
4 potato rolls, lightly toasted

Steps:

Make the yogurt sauce:
Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
Make and assemble the burgers:
Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.

SPICED LAMB AND DILL YOGURT PASTA

Spiced Lamb and Dill Yogurt Pasta image

This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat (or lima beans!). No currants? Any dried fruit works.

Provided by Sohla El-Waylly

Categories Bon Appétit Dinner Lunch Pasta Lamb Ground Lamb Herb Dill Dried Fruit Currant Yogurt Pine Nut Cumin Soy Free Peanut Free

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

3 large egg yolks
2 cups kefir (cultured milk) or plain whole-milk yogurt
3 cups (lightly packed) dill fronds with tender stems (about 1 large bunch), divided
3 garlic cloves, divided
3 Tbsp. unsalted butter
½ cup pine nuts or slivered almonds
½ cup dried currants or raisins
1 tsp. kosher salt, plus more
1 Tbsp. ground cumin
1½ tsp. freshly ground black pepper
1 lb. ground lamb
1 lb. orecchiette or other short pasta
½ lemon

Steps:

Combine egg yolks, kefir, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1½ cups dill and set aside separately.
Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you're making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
Divide pasta among bowls and top with lamb mixture.

SPICED LAMB BURGER

Spiced Lamb Burger image

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

Provided by Anissa Helou

Categories Sandwich Ground Lamb Grill Grill/Barbecue Parsley Coriander Cumin Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 1/2 pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
3/4 teaspoon ground cumin
1/2 teasoon ground cinnamon
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup olive oil, plus more for grilling
8 thick medium pita breads with pockets

Steps:

Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Spiced Middle Eastern Lamb Patties with Pita and Yogurt image

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Provided by Kristin Donnelly

Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory

Yield Makes 4 to 6 pita sandwiches

Number Of Ingredients 14

Ingredients

Yogurt sauce:
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
Patties and pita:
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
11/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds

Steps:

For the sauce:
In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
For the patties and pita:
In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

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