CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place cucumber slices in a colander, and sprinkle with salt, just a little more than if you were planning to eat them right away. After 15 to 30 minutes, start a charcoal or wood fire or preheat a gas grill (or the broiler); rack should be about 4 inches from heat source.
- When fire is hot, press cucumbers to extract as much liquid as possible. Toss them with mint and juice of one lemon. Rub lamb chops with salt, pepper and cumin, and grill about 3 minutes a side for rare, turning once.
- Serve each lamb chop on a bed of cucumber salad. Quarter remaining lemon, and serve it to squeeze over lamb.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 17 grams, Sodium 760 milligrams, Sugar 4 grams
LAMB WITH CUCUMBER-MINT SALAD
This was the first lamb recipe I ever made. I was inspired by a Weight Watchers Recipe but substituted/changed a few ingredients. It is yummy and healthy!
Provided by Melanie B.
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Combine Chili Powder, Salt, and Pepper. Rub on the Lamb Chops.
- Place Lamb Chops in the Broiler and cook until desired doneness (145 degrees = medium). This should take about 6-8 minutes.
- Combine Cucumbers, Onion, Avocado, mint, vinegar, and oil. Season with Salt and Pepper.
- Serve Salad and Lamb Chop together.
Nutrition Facts : Calories 237.5, Fat 18.9, SaturatedFat 5, Cholesterol 21, Sodium 612.2, Carbohydrate 13, Fiber 5.4, Sugar 3.7, Protein 7.1
LAMB MEATBALLS WITH CUCUMBERS AND HERBS
Flecked with coriander, cinnamon, and cumin, lamb meatballs rest on a bed of dill, parsley, and mint in this composed salad that takes cues from Middle Eastern cuisine. Serve them with a swipe of labneh and quick-pickled red onions and golden raisins-and enjoy the culinary journey. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).
Provided by Jess Damuck
Yield Serves 2 to 4
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F. Combine onion, raisins, and vinegar and let soak, tossing every now and then so everything gets vinegary. Put coriander and cumin seeds in a skillet and cook over medium heat, shaking skillet around a lot quite vigorously to move them around. When they start to smell fragrant and toasty, after a minute or two, transfer to a mortar and pestle, spice grinder, or cutting board. Crush them up just a bit and transfer to a large bowl.
- Add Aleppo pepper, cinnamon, 1 1/2 teaspoons salt, and ground lamb to bowl with spices. Chop leaves from parsley and half of mint and dill; add to bowl. Add breadcrumbs and egg and grate in 1 clove garlic; use your hands to mix and combine. Line a rimmed baking sheet with parchment. Divide mixture into 12 balls and put on sheet.
- Bake 12 to 15 minutes for medium (about 145°F on an instant-read thermometer). Meanwhile, in a large bowl, combine cucumbers, pickled-onion mixture, and 1 handful each parsley and mint leaves. Season with salt and black pepper and drizzle with a little oil.
- Put labneh in another bowl; grate in remaining 1 clove garlic and zest of lemon. Season with Aleppo pepper and salt. Swoop mixture onto your serving plate or platter with the back of a spoon. Top with salad and meatballs. Cut zested lemon into wedges and serve alongside.
LAMB SALAD WITH CUCUMBER AND MINT
Provided by Molly O'Neill
Categories project, salads and dressings, appetizer
Time 1h30m
Yield Four first-course or two main-course servings
Number Of Ingredients 14
Steps:
- Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
- Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
- Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
- Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 587 milligrams, Sugar 3 grams
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