GRILLED LAMB KEBABS WITH TOMATOES, ZUCCHINI, AND YOGURT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 12 skewers
Number Of Ingredients 11
Steps:
- 1. Combine the lamb steaks with 2 tablespoons olive oil, 3 teaspoons garlic, lemon zest, lemon juice, and oregano in a resealable plastic bag. Marinate in the refrigerator at least 1 hour or up to overnight.
- 2. Mix together the Greek yogurt, cucumbers, dill, and remaining 1 teaspoon garlic in a bowl and add salt to taste. Set aside.
- 3. Prepare a grill to medium-high heat. Soak 12 bamboo skewers in water for 10 minutes.
- 4. Toss the tomatoes and zucchini with the remaining 2 tablespoons olive oil. Thread the skewers alternating the lamb, cherry tomatoes, and zucchini, then sprinkle on all sides with salt and pepper. Grill the lamb to medium-rare, turning occasionally, about 10 minutes. Serve with the yogurt sauce.
Nutrition Facts : Calories 418, Fat 32 grams, SaturatedFat 10.5 grams, Cholesterol 81 milligrams, Sodium 215 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 24 grams
LAMB CHOPS WITH GRIDDLED COURGETTE & FETA SALAD
Griddled chops are great with this warm courgette, mangetout and cheese salad - a simple, speedy weeknight meal for two
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.
- Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks - you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.
Nutrition Facts : Calories 498 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA VERDE
Provided by Chad Colby
Categories Lamb Kid-Friendly Yogurt Mint Rosemary Grill/Barbecue Bon Appétit Small Plates
Yield 8-10 Servings
Number Of Ingredients 23
Steps:
- Mint Yogurt:
- Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
- Do Ahead
- Mint yogurt can be made 1 day ahead. Cover and chill.
- Salsa verde:
- Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
- Do Ahead
- Salsa verde can be made 1 day ahead. Cover and chill.
- Lamb:
- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture.
- Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15-20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense). Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2-2 hours. (The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading.)
- Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice (slice only as much as you are serving.)
- Top lamb with lemons and mint; serve with mint yogurt and salsa verde.
- Do Ahead
- Lamb can be marinated 1 day ahead; chill. Lamb can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above.
COURGETTE SALAD
This courgette salad is the perfect barbecue accompaniment
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Grate the courgettes on the coarse side of your grater.
- Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve as soon as possible (or it will get too watery), with sizzling barbecued chicken or lamb, kebabs or burgers.
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