Grilled Lamb With Red Lentils Recipes

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GRILLED LAMB WITH RED LENTILS



Grilled Lamb with Red Lentils image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

1/2 pound lean lamb, cut in thin slices
1 cup red lentils
2 shallots, chopped fine
2 tablespoons olive oil
1/3 cup dry white wine
2 tablespoons sherry-wine vinegar
1 tablespoons Dijon-style mustard
1 small red, yellow or orange pepper, seeded and chopped fine
1 small green pepper, seeded and chopped fine
1 tablespoon chopped fresh mint
Freshly ground black pepper to taste

Steps:

  • Grill or broil lamb until medium rare. Cut it into strips and set aside.
  • Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
  • Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
  • Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.

GRILLED LAMB WITH LENTILS AND GINGER-NECTARINE SAUCE



Grilled Lamb With Lentils and Ginger-Nectarine Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 12

3/4 cup red lentils
8 ounces boneless leg of lamb
1 clove garlic
2 heaping tablespoons crystallized ginger
1 1/4 pounds ripe nectarines
2 tablespoons red wine vinegar
1/4 teaspoon hot red pepper flakes
1 teaspoon ground cumin
2 cups arugula, washed
1/2 pound Kirby cucumbers, thinly sliced
3/4 pound ripe field tomatoes, thickly sliced, then halved or quartered
2 scallions, thinly sliced

Steps:

  • If using broiler, turn it on.
  • Boil lentils in enough water to cover for about 10 minutes over medium heat. Drain.
  • If using stove-top grill, prepare. Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.
  • With food processor on, put garlic through feed tube to mince. Add ginger and process to mince.
  • Wash, dry and remove pits from nectarines. Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.
  • Arrange arugula on platter in single layer. Top with drained lentils.
  • Cut lamb into thin strips and arrange on top of lentils. Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.
  • Serve with good-quality coarse-textured country bread.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 10 grams, Carbohydrate 102 grams, Fat 19 grams, Fiber 16 grams, Protein 45 grams, SaturatedFat 7 grams, Sodium 106 milligrams, Sugar 43 grams

MEDITERRANEAN LAMB AND LENTIL STEW



Mediterranean Lamb and Lentil Stew image

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.

Provided by carina

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

Steps:

  • Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
  • Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
  • Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g

SPICY LAMB AND LENTILS



Spicy Lamb and Lentils image

Categories     Soup/Stew     Herb     Lamb     Low Fat     Lentil     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 pound lean lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1/2 cup red wine vinegar
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon firmly packed brown sugar
1 tablespoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon (generous) ground cloves
1/2 teaspoon cayenne pepper
1/2 cup lentils
1 3/4 cups canned unsalted chicken broth
Tomato and Red Onion Chutney

Steps:

  • Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
  • Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
  • Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.

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