Warm Lamb And Lentil Salad With Mint Pesto Recipes

Steps:

• Preheat grill on high.
• Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
• While chops are resting, prepare the Mint Pesto.
• Grill the lamb chops 2 to 3 minutes per side, for medium rare.
• Serve the lamb chops with the Mint Pesto.
• Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

Steps:

• Place lentils in a medium saucepan and cover with tepid water. Set aside to soak for 30 minutes. Drain the lentils and return them to the saucepan. Add the yellow onion, thyme, garlic and bay leaf. Cover the lentils by 2 inches with cold water and place over high heat. Bring to a boil, lower the heat to a simmer and cook until the lentils are tender but not mushy, about 30 minutes.
• Remove the lentils from the heat. Discard the onion, thyme, garlic and bay leaf and drain the lentils. Place them in a large bowl. In a small bowl, whisk together the oil, lemon juice, salt and cumin and pour over the lentils. Add the red onion and bell pepper and toss. Stir in the mint just before serving. Serve warm or cold with roasted lamb, beef or poultry.

Steps:

• Spread flour on a dinner plate and season with salt, pepper and 2 teaspoons horseradish. In a shallow bowl, beat egg with 1 tablespoon water. Spread bread crumbs onto a dinner plate. Dip lamb pieces first in flour, shaking off excess, then in egg, then in crumbs. Place on a platter. Refrigerate.
• Place mint leaves and remaining horseradish in food processor and process until mint is minced. Slowly drizzle in olive oil through feed tube. Transfer to a serving bowl, stir in juice of 1 lemon and sour cream, season with salt and pepper and set aside.
• Heat vegetable oil to a depth of about 1/2 inch in a 12-inch skillet to very hot. Add 2 slices of lamb and cook over medium-high heat until browned, turning once, about 2 minutes a side. Try to keep oil and lamb moving in pan by gently sliding pan on burner in a circular motion. When done, place lamb on several thicknesses of paper towel to drain. Repeat with remaining lamb. Lamb will be medium-rare. If you want it more well done, reduce heat to medium so it takes longer to cook.
• Transfer to a platter, and serve, with sauce and remaining lemon in wedges.

Steps:

• First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
• Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
• Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
• Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.