LAMB WITH SPINACH AND GARLICKY TAHINI SAUCE
For the lamb:
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the lamb: Put the onion into 1 large shallow dish in which the noisettes will fit into one layer, or divide the onion into 2 medium-to-large freezer bags. Add the oil, lemon zest, and cumin (dividing equally if you are using bags). Give a good stir and then add the lamb. Cover the dish or tie up the bags and leave, turning or squishing respectively at half time, as long as you've got; frankly, though, it should be for at least 10 minutes and preferably not in the refrigerator. Preheat the oven to 425 degrees F. Put a non-stick or cast-iron pan on the stove. Remove the noisettes from the marinade; you don't need to wipe then dry, just brush off the bits of onion. Sear each side for 1 to 2 minutes, then transfer to a baking pan and then to the preheated oven for 10 minutes. The meat should be right for pink, but not bloody, you may need a bit longer if the meat started off very cold. You will need to check for yourself and when cooked as you want, remove to a warmed plate.
- For the sauce, put the tahini in a bowl and add the garlic and salt. Stir with a wooden spoon, adding the lemon juice as you do; it will seize up here, but don't worry because it will loosen later. Slowly add some water ( I find I can use about 1/2 cup), pouring from the measuring cup so that only a little goes in at a time, and keep stirring. When you have a smooth mixture the consistency of heavy cream, stop adding water. Put into a bowl with a spoon and sprinkle with the additional ground cumin.
- For the spinach: Thaw it in the microwave according to the package's directions and then cook briefly to warm, about 1 minute more. Remove from the microwave and place onto a clean plate. Drizzle with the olive oil and then top with the toasted sesame seeds.
- Serve the lamb noisettes with the spinach and the garlicky tahini on the side.
LAMB CHOPS WITH DATES, FETA AND TAHINI
These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It's a festive, colorful, company-worthy main course that comes together fast.
Provided by Melissa Clark
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 9-by-13-inch baking dish, combine 1/3 cup oil, the cumin, 2 garlic cloves, the Aleppo pepper and half the lemon juice. Add lamb, turn to coat, cover baking dish and chill for at least 30 minutes and up to 2 hours.
- In a blender, combine remaining garlic clove, 3 tablespoons oil, the tahini, the yogurt, salt and pepper to taste, and 3 tablespoons water. Blend until it has the consistency of thick heavy cream, adding more water or adjusting seasoning if necessary. Set aside.
- Heat a grill, grill pan or cast-iron skillet over high heat until very hot. Remove lamb from marinade, season with salt and pepper to taste, and cook for 1 1/2 minutes on each side for rare. If you'd like, prop each lamb chop on its fatty side to briefly sear it, around 30 seconds. Transfer to a cutting board to rest.
- Meanwhile, in a large bowl, whisk to combine the remaining scant 3 tablespoons oil, the vinegar and salt and pepper to taste. Toss with dates, feta, mint and dill. Place on serving platter, top with lamb, and drizzle with tahini dressing. Garnish with extra herbs and sumac, and serve with remaining tahini sauce on the side. Serve immediately.
Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 61 grams, Carbohydrate 44 grams, Fat 99 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 32 grams, Sodium 838 milligrams, Sugar 34 grams
LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE
Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.
Provided by David Tanis
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
- Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
- Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
- Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
- With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
- Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
- Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.
LAMB CHOPS WITH FETA
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brown the chops in their own fat on both sides.
- Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
- Slice feta into strips and arrange on top of chops. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 78 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 37 grams, Sodium 503 milligrams, Sugar 2 grams
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