GARLICKY LAMB CUTLETS WITH SICILIAN-STYLE GREENS
Marinate lamb with rosemary, then serve with an asparagus, broad bean and spinach salad with juicy sultanas and tangy shallots
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of the olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.
- Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.
- Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, then drain everything. Halve the asparagus spears lengthways.
- Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins each side or until cooked to your liking. Serve with the veg.
Nutrition Facts : Calories 753 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
GRILLED LAMB SAUSAGE WITH GOAT CHEESE, HEIRLOOM TOMATOES, OLIVES AND HERBS
Steps:
- For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
- For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages.
LAMB CUTLETS AND ASPARAGUS WITH TOMATOES AND FETA CHEESE
Make and share this Lamb Cutlets and Asparagus With Tomatoes and Feta Cheese recipe from Food.com.
Provided by Lene8655
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat BBQ.
- Place the cutlets and asparagus into two seperate dishes and pour the olive oil and lemon juice mixture over both.
- Cook cutlets for 4-5 minutes on each side or until cooked to your liking.
- Whilst cutlets are cooking, add asparagus to the BBQ and cook for 4-5 minutes, or until golden and tender.
- Scatter cherry tomatoes and feta over cutlets and asparagus.
- Serve with extra wedges of lemon, new potatoes and green salad.
Nutrition Facts : Calories 173.1, Fat 13.7, SaturatedFat 5.7, Cholesterol 27.8, Sodium 364.1, Carbohydrate 7.6, Fiber 2.4, Sugar 4, Protein 7.1
ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS
Provided by Molly Stevens
Categories Food Processor Garlic Herb Lamb Onion Vegetable Freeze/Chill Marinate Roast Sauté Lamb Chop Asparagus Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For charmoula:
- Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
- For lamb:
- Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
- Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
- Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
- Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
- Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.
HERBED LAMB CUTLETS WITH ROASTED VEGETABLES
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
- Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
- Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
- Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
Nutrition Facts : Calories 429 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
LAMB CHOPS AND GOAT CHEESE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 25m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Preheat broiler of toaster-oven or oven broiler.
- Sprinkle pepper over chops and broil on one side for about 7 or 8 minutes on each side.
- Remove fresh thyme leaves from stems and mix with cheese. .
- Turn chops; top with cheese and thyme and continue broiling until chops have reached desired degree of doneness.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 60 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 29 grams, Sodium 259 milligrams, Sugar 0 grams
SEARED LAMB CHOPS WITH A GOAT CHEESE WHITE WINE REDUCTION
If there is any recipe you must make at least once, this is one of them!! I found this recipe while perusing Whole Food's recipe data base. This such a easy and delightful meal, it would be excellent as a weekend dinner for two, but equally wonderful served at an elegant dinner party.
Provided by Cheese Please
Categories Lamb/Sheep
Time 35m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to broil.
- Next chop fresh rosemary and line up the rest of your ingredients.
- Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
- Pat each side of the meat with a paper towel to remove excess moisture.
- Add sea salt to one side of the lamb, and place salt side down into the skillet.
- Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
- Sear other side for 2 minutes.
- Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.
- In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.
- Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
- Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!
Nutrition Facts : Calories 74, Fat 4.4, SaturatedFat 3, Cholesterol 11.7, Sodium 386.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 3.5
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