Grilled Lamb On Spinach Recipes

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GRILLED LAMB WITH GREEK SPINACH PITA SALAD



Grilled Lamb with Greek Spinach Pita Salad image

Provided by Bobby Flay

Time 1h23m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 tablespoons chopped fresh oregano leaves
1 1/2 pounds lamb tenderloin, trimmed of fat
Kosher salt and freshly ground black pepper
4 pocketless pita breads
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons chopped fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
2 teaspoons honey
1/2 cup extra-virgin olive oil
6 ounces baby spinach
1/2 English cucumber, sliced
2 plum tomatoes, sliced
1/4 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled (1 cup)

Steps:

  • To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
  • Heat your grill to high.
  • Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
  • While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
  • To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
  • Top each pita with some of the salad and top with several slices of the lamb.

GRILLED LEG OF LAMB-- SPINACH AND STILTON SALAD WITH GARLIC CROUTONS-- CHILLED MELON SOUP WITH PROSCIUTTO



Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto image

Provided by Food Network

Number Of Ingredients 15

2 legs lamb, boned
3/4 cup plus 3 tablespoons olive oil, divided
4 garlic cloves, chopped and divided
1 teaspoon each curry powder, dried fine herbs, dried rosemary
1/4 cup pastis or pernod
1 loaf fresh baked bread
1 tomato, cubed
4 cups baby spinach
3 tablespoons Stilton cheese
1/8 cup balsamic vinegar
1/2 cantaloupe
1/2 cup apple juice
1/2 cup each mango, orange, peach
4 basil leaves
3 thin slices prosciutto

Steps:

  • Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
  • Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
  • In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.

GRILLED LAMB ON SPINACH



Grilled Lamb on Spinach image

Provided by Marian Burros

Categories     main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

8 ounces boneless leg of lamb
Freshly ground black pepper to taste
1 1/2 teaspoons ground cumin
16 ounces fresh loose spinach or 10-ounce package fresh spinach
4 ounces fresh mushrooms
1 large clove garlic
1 teaspoon olive oil
2 tablespoons sherry vinegar
1 1/2 teaspoons Dijon mustard

Steps:

  • Wash, dry and trim fat from lamb. Cut into half-inch-wide strips. Sprinkle with pepper and cumin on both sides.
  • Wash and trim stems from spinach; wash, trim and slice mushrooms; mince garlic.
  • Prepare stove-top grill, and grill the lamb for just a few minutes on both sides, until meat is medium rare.
  • Heat oil in nonstick pan until it is hot; reduce heat to medium high, and saute mushrooms and garlic for about 2 minutes.
  • In serving bowl mix vinegar and mustard.
  • Add the spinach to the mushrooms, and cover; cook about 2 minutes, until spinach has wilted but is still green.
  • Drain spinach, stir into vinegar and mustard mixture and season with pepper.
  • Arrange spinach on dinner plates, and top with lamb.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams

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