LAMB WITH LENTIL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
- Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.
Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 99 milligrams, Sodium 647 milligrams, Carbohydrate 30 grams, Fiber 11 grams, Protein 35 grams, Sugar 6 grams
HARISSA LAMB & LENTIL SALAD WITH WHIPPED FETA
If you want, you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the ground lamb with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
- Heat the olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden and cooked through.
- Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
- Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.
WARM LENTIL AND LAMB'S-QUARTERS SALAD WITH FETA CHEESE
This common garden weed known as Lamb's-quarters, pigweed, goose foot and wild spinach is free for the picking. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them.
Provided by Molly53
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 4 cups water and lentils in a saucepan.
- Bring to a boil.
- Cover, reduce heat to low, and cook 30 minutes or until tender.
- Drain and set aside.
- Combine 2 tablespoons water, olive oil, vinegar, oregano, salt, pepper and garlic in medium bowl.
- Stir well.
- Add lentils, cheese and lamb's-quarters; toss well.
- Serve warm or at room temperature.
Nutrition Facts : Calories 348.2, Fat 13.4, SaturatedFat 5.2, Cholesterol 25, Sodium 470.8, Carbohydrate 37.6, Fiber 18.4, Sugar 2.4, Protein 19.6
LAMB CUTLETS WITH STRAWBERRY & FETA SALAD RECIPE - (4/5)
Provided by á-40222
Number Of Ingredients 10
Steps:
- Place lamb in a shallow dish and drizzle with 100ml olive oil, add the lemon slices and half the mint, season with sea salt and fresh ground pepper toss to coat, cover and refrigerate for 1 hour. Whisk the vinegar, sugar, mustard and remaining oil, salt and pepper in a bowl, add beans, berries, feta and mint toss to combine. Heat bar-b-q or chargrill to high and cook lamb for 2-3 mins each side for pink or until done to your liking. Cook lemon for 1min until slightly caramelised, serve the lamb with salad and lemon, yummy!
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 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
LAMB, FETA & MINT SALAD
This satisfying summer salad is very quick to make and provides an interesting use for oven chips...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
- Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
- Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.
Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
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