Lamb Fattoush Recipes
LAMB PATTIES WITH FATTOUSH SALAD
Make and share this Lamb Patties With Fattoush Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 42m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat a grill pan, large skillet, or outdoor grill over med-high heat.
- In a large mixing bowl, mix together the lamb, onion, spices, tomato paste, hot sauce, salt, pepper, pine nuts, and lemon zest.
- Form twelve 2 to 2 ½ inch balls.
- Flatten the balls into patties and drizzle with extra-virgin olive oil.
- Grill the patties for 2-3 minutes on each side.
- Hold the cooked patties on a plate under foil.
- In a large, shallow platter mix the mint, cilantro, parsley, romaine, and arugula with the tomatoes, radishes, scallions, cucumbers, and bell pepper.
- Dress the salad with lemon juice and salt; toss, then dress with extra-virgin olive oil to taste.
- Top the salad with the lamb patties and serve.
Nutrition Facts : Calories 609.5, Fat 45.6, SaturatedFat 17.9, Cholesterol 124.2, Sodium 205.9, Carbohydrate 22.1, Fiber 9.3, Sugar 6.7, Protein 34.2
LAMB KOFTA WITH FATTOUSH
A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the lamb mince (ground lamb), onion, garlic, cumin and coriander in a bowl in a bowl. Using your hands, mix until well-combined; then divide the mixture into 8 portions, and roll into 12-cm long sausages (just under 5 inches).
- Heat a non-stick pan over a medium heat, spray the lamb kofta with oil; and cook, turning occasionally, for 8 minutes or until they are browned and cooked through.
- Meanwhile, pre-heat the grill on a high heat, grill the pita bread on both sides until toasted and crisp, allow to cool and break into large pieces.
- Combine the parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl; drizzle with oil and 1 tablespoon of lemon juice, sprinkle with sumac, season with salt and pepper, add the pita bread and toss gently to combine; and serve with the lamb kofta.
Nutrition Facts : Calories 507.7, Fat 32.6, SaturatedFat 13.2, Cholesterol 91.4, Sodium 254.1, Carbohydrate 28.1, Fiber 4, Sugar 4.9, Protein 26
LAMB FATTOUSH
Quick and easy lamb salad. You can use lamb leg steaks instead of fillet, or a mini lamb roast. For the roast, sear in a preheated frying pan, then roast in an oven preheated to 180degrees C / 160 degress C fan forced for 15 minutes. rest; then chop. From Recipes+ May 09
Provided by Kiwi Kathy
Categories Lamb/Sheep
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat half the oil in a large frying pan over a moderate heat. Cook tortillas, in batches for 30 seconds each side or until golden. Transfer to a plate.
- Reheat pan; add lamb. Cook for 2 -3 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil. rest for 5 minutes. Slice.
- Combine lettuce, tomato, beans, capers, parsley and dill in a large bowl. Chop tortillas and add to salad with lamb.
- Whisk mustard, vinegar and remaining oil in a jug; add to salad. Toss to combine.
- Serve at once.
Nutrition Facts : Calories 370.1, Fat 19.9, SaturatedFat 2.9, Sodium 176.7, Carbohydrate 37.9, Fiber 8.7, Sugar 3.5, Protein 12.6
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- Preheat the oven to 200ºC/400ºF/gas 6. Trim and discard any thick pieces of fat from the lamb chops, drizzle with a little olive oil and season with sea salt and black pepper.
- Tear the pitta breads into small pieces, spread out on a baking tray and bake in the oven for 10 to 12 minutes, or until golden and crisp.Meanwhile, quarter and roughly chop the sweet crunch lettuce, discarding any tatty outer leaves, then place in a large bowl along with the rocket.
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FATTOUSH RECIPE | BON APPéTIT
2012-04-16 Preparation. Dressing Step 1. Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl.
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- Heat the oven to 375°F. Put the pitas in a single layer on a baking sheet and toast in the oven until brown, about 12 minutes.
- Coat the lamb with the 1 tablespoon oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper.
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- Heat the oven to 375°. Put the pitas in a single layer on a baking sheet and toast in the oven until brown, about 12 minutes. Let cool.
- Light a grill or heat the broiler. Coat the lamb with the 1 tablespoon oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Grill over moderate heat for 10 minutes. Turn and cook until done to your taste, about 10 minutes longer, depending on the thickness, for medium rare. Alternatively, broil the meat, 6 inches from the heat if possible, for the same amount of time. Transfer the lamb to a carving board and let rest for 10 minutes. Carve into thin slices against the grain.
- Meanwhile, in a large glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add the 1/3 cup oil slowly, whisking. Add the tomatoes, cucumber, bell pepper, scallions, onion, mint, parsley, and pitas. Serve topped with the lamb.
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