LAMB CHOPS WITH MINT AND PISTACHIO SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
- For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
- Drizzle the chops with some of the sauce and serve the remaining sauce alongside.
LAMB CHOPS WITH PISTACHIO SALSA VERDE
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment to grilled lamb chops.
Provided by Rhoda Boone
Categories Kid-Friendly Mint Lamb Chop Pistachio Grill/Barbecue Parsley 22-Minute Meals Lamb Father's Day Dinner Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the Pistachio Salsa Verde:
- Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
- Cook the lamb chops:
- Season lamb chops with salt and pepper; allow to come to room temperature.
- Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
- Do Ahead
- Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.
GRILLED VEGETABLE SALSA
In addition to tomatoes, this salsa features corn, zucchini and red bell pepper. Olè!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil. Place in grill basket (grill "wok").
- Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender. Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot. Remove basket from grill; cool vegetables 15 minutes.
- Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces. In large bowl, mix vegetables, lime peel, cilantro and salt. Serve immediately, or cover and refrigerate up to 24 hours. Serve with tortilla chips. Store covered in refrigerator.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
GRILLED TOMATO SALSA
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
- Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.
GRILLED VEGETABLES WITH A PISTACHIO SALSA
What a great condiment for grilled vegetables. Now I am not going to tell you how to grill your vegetables ... outside grill, inside grill, either way. Personally, I do nothing more than olive oil, salt and pepper when I grill mine. This salsa has plenty of flavor. This is served room temp or chilled over the hot grilled vegetables. Eggplant, zucchini, yellow squash, tomatoes, potato wedges, and onions are my favorites. Brussels sprouts would also be very good or grilled cabbage wedges.
Provided by SarasotaCook
Categories < 15 Mins
Time 10m
Yield 1 3/4 cups of salsa, 8 serving(s)
Number Of Ingredients 9
Steps:
- Salsa -- In a food processor, add the nuts and pulse a couple of times to start to break them up. Then add in the herbs, garlic and pulse another couple of times until you start to get a fine puree. Then add in the lemon juice, honey, olive oil and pulse until you get a nice smooth texture. Taste for salt and or pepper and you are done.
- Serve -- Spoon or spread over grilled vegetables. That simple. ENJOY!
Nutrition Facts : Calories 145, Fat 12, SaturatedFat 1.5, Sodium 4.3, Carbohydrate 7.3, Fiber 2.5, Sugar 2, Protein 4.3
GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING
Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.
Provided by David Tanis
Categories vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
- Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
- Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
- Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
- Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
- Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.
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