Lamb Salsa Recipes

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.

Steps:

• Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
• Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
• Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

Steps:

• Coat a large saute pan with oil and over medium heat, saute the onions until soft. Add the ground lamb and cook until browned, breaking up the chunks with a wooden spoon. Drain well and place in a serving bowl. Stir in the onion powder and black pepper. Allow to cool and then add pineapple, green pepper, tomatoes, cucumber, cilantro and feta cheese. Adjust the seasoning and serve with pita bread or crackers.

Steps:

• Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
• Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

Steps:

• Pat lamb dry with paper towels and place on a rimmed baking sheet. Season all over with salt and pepper.
• Set aside 1 teaspoon of the garlic. In a bowl, combine remaining garlic with thyme, oregano or marjoram, cumin, chile, lemon zest and 2 tablespoons lemon juice. Drizzle in about 1 tablespoon oil, just enough to create a sandy paste. Rub mixture all over lamb. Cover with plastic wrap and let marinate for at least 1 hour or, even better, overnight in the refrigerator.
• Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining 1/2 tablespoon lemon juice, 3 tablespoons preserved lemon, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with more preserved lemon, lemon juice, salt and pepper to taste. Let the mixture sit for at least 30 minutes before serving to allow the flavors to meld and mellow.
• Heat oven to 450 degrees. Roast lamb without turning for 22 to 35 minutes, until a thermometer inserted into the thickest part reads 120 degrees for rare and 130 for medium. Let rest for 10 minutes before slicing and serving with the salsa verde.

Steps:

• In a small bowl, combine the wine, garlic and oregano; set aside. Rub oil over lamb, then sprinkle with salt and pepper. Place roast on a rack in a shallow roasting pan; spoon some wine mixture over roast. Set aside remaining wine mixture., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with some remaining wine mixture. Remove from the oven; cover loosely with foil for 10-15 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a large skillet coated with cooking spray, saute mushrooms until tender. Add pan drippings and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce.

Steps:

• Make the salsa: Halve the tomatoes, then squeeze out and discard the seeds - this seems a bit wasteful, but it really intensifies the flavour of the salsa. Finely chop the tomato flesh and onion. Halve, seed and finely chop the chilli. Mix the tomato, onion and chilli in a bowl with the coriander and some salt and pepper. At this point the salsa can be covered and chilled for up to 2 days, but bring it back to room temperature before serving.
• Cook the lamb: Season the lamb steaks on both sides and rub with a little olive oil. Barbecue or cook on a hot griddle for 3-4 minutes each side for medium, a little longer if you prefer your lamb well done. Serve each leg steak with a dollop of the salsa, new potatoes and a big crunchy salad.