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 CHOPS WITH FETA & CHEESE - NUWAVE/FLAVORWAVE
Make and share this Lamb Chops With Feta & Cheese - Nuwave/Flavorwave recipe from Food.com.
Provided by Starfire aka Wendy
Categories Lamb/Sheep
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
- Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approximately 12-14 minutes (turning over 1/2 way).
- When chops are done, spoon equal portion of feta mixture on each chop and Nuwave on HI until cheese melts.
Nutrition Facts : Calories 443, Fat 39, SaturatedFat 16.7, Cholesterol 97, Sodium 428.3, Carbohydrate 2.6, Fiber 0.3, Sugar 1.6, Protein 20
BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
- Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
- Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
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
LAMB CHOPS WITH HERBED-FETA ORZO
Dinner ready in 15 minutes! Serve these broiled lamb chops with cheesy pasta and tomatoes - a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Set oven control to broil. Spray broiler pan with cooking spray.
- Cook pasta as directed on package, omitting salt and oil. Drain and place in medium bowl; cover to keep warm.
- Meanwhile, in small bowl, mix garlic, oregano and 1/4 teaspoon each of the salt and the pepper; rub over both sides of lamb chops. Place lamb chops on broiler pan. Broil 8 minutes, turning once, until of desired doneness.
- Add cheese, tomatoes, lemon juice, oil and remaining 1/4 teaspoon each salt and pepper to pasta; toss gently. Serve lamb chops with pasta.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 500 mg
FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
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- In a shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
- Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approximately 12-14 minutes (turning over 1/2 way).
- When chops are done, spoon equal portion of feta mixture on each chop and Nuwave on HI until cheese melts.
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