GARLIC AND HERB LAMB
A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
Provided by DICIA
Categories Meat and Poultry Recipes Lamb
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 0.6 g, Cholesterol 100.2 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 6.7 g, Sodium 393.4 mg
CUCUMBER SALAD WITH HERB & GARLIC DRESSING (VINAIGRETTE)
Recipe video above. Crisp, juicy cucumber and a tasty Herb & Garlic Vinaigrette makes for a sensational salad!! It's refreshing with extra flavour from the dressing - I can eat SO MUCH of this!! A touch of mustard is key here - thickens the dressing to help it coat the cucumber slices.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 9
Steps:
- Shake Dressing in a jar.
- Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
- Place in bowl with red onion.
- Pour over Dressing, toss gently and serve immediately.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Provided by Donna Hay
Categories HarperCollins Lamb Easter Spring Olive Cheese Oregano Rosemary Dinner Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.
GARLIC STAKED LEG OF LAMB WITH SALAD OF MIXED GREENS
Steps:
- Preheat oven to 400 degrees F.
- Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
- Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
- Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
- To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
- To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.
SPICED LAMB CHOPS & HERB SALAD
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 23m
Number Of Ingredients 11
Steps:
- Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice and some seasoning. Toss everything together and set aside for at least 15 mins.
- Combine the herbs, onion, pomegranate seeds and lemon zest in a bowl. Season and set aside. Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins. Serve the chops with the salad, houmous and pitta, and squeeze over the remaining lemon juice.
Nutrition Facts : Calories 587 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
GARLIC AND HERB LAMB CHOP RECIPE
Tender and juicy lamb chops made with a Cajun Chimichurri inspired marinade. Easy recipe with loads of flavor.
Provided by B. Coop
Time 3h15m
Number Of Ingredients 19
Steps:
- Mix all ingredients except the garlic in a small bowl.
- Pour the marinade on top of the lamb chops in a large bowl.
- Rub the marinade evenly into the chops.
- Throw the garlic cloves into the bowl
- Cover with lid or plastic wrap.
- Refrigerate for at least 3 hours or overnight.
- Remove the lamb chops from the refrigerator about 1 hour before searing to allow them to return to room temp.
- Heat olive oil in a large, cast iron skillet on medium high.
- Once oil is hot, add in the lamb chops.
- Allow the chops to sear for 5 minutes. Do not move the chops around.
- Flip the chops over
- Add in the butter, garlic cloves from the marinade, and rosemary sprigs to the skillet.
- When the butter melts, baste the chops with the butter.
- Continue searing for mins or until a meat thermometer registers 145°F (or cook to your prefer level of doneness)
- Remove chops to a plate to keep warm and rest.
- Pour the wine into the same skillet to deglaze it
- Add in the chicken broth and Worcestershire sauce and butter
- Stir until wine reduces and the butter melts; about 2 minutes.
- Pour sauce over the lamb chops and serve.
- Enjoy!
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD
Ask your butcher for lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Provided by www.epicurious.com
Yield 1
Number Of Ingredients 12
Steps:
- For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/herb-and-garlic-lamb-with-green-olive-salad
Nutrition Facts : ServingSize serving, Sugar 2 g, Sodium 406 mg, Cholesterol 182 mg, SaturatedFat 26 g, Calories 898 kcal, Carbohydrate 15 g, Protein 48 mg, Fat 71 g
FRESH HERB SALAD WITH FETA, TOASTED CHICKPEAS, AND WARMING SPICES
This fresh herb salad has the perfect balance of textures and flavors- featuring toasted chickpeas, feta, lemon, and hot chili oil. Easy to customize. Ready in 15 mins.
Provided by Sharon Chen
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- In a large flat-bottom sauté pan or cast-iron skillet, heat olive oil over medium heat and swirl to cover the bottom of the pan. Place the lemons cut side down close to the edge of the pan.
- Add garlic, followed by chickpeas in the center of the pan and spread them out in a single layer. Season with salt, pepper, paprika, and cumin. Stir gently to well coat the chickpeas and allow them to toast, for about 2 minutes. The lemons should be blackened at this point. Remove them from the pan using tongs and set aside to cool.
- Switch heat to low. Stir in feta and drizzle with hot chili oil. Combine well and remove from heat.
- To assemble one serving, place a handful of mixed fresh herbs on a serving plate, top with the chickpeas and feta mixture. Squeeze the juice from one half-blackened lemon on top of the salad. Enjoy!
Nutrition Facts : ServingSize 1, Calories 432 calories, Sugar 16.5g, Sodium 834.5mg, Fat 25.5g, SaturatedFat 10.3g, Carbohydrate 42.7g, Fiber 8.1g, Protein 15g, Cholesterol 50.5mg
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- Preheat the oven to 400°. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme.
- Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
- Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
- Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.
SLOW COOKED HERBED LEG OF LAMB WITH FRESH HERB AND …
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- In a small food processor combine the garlic, oregano, thyme, coriander, paprika, cumin and salt and pepper. Rub the mixture all over the lamb and let it sit for about 45 minutes to come to room temperature.
- Combine the white wine, chicken broth, and honey in a roasting pan, and season with salt and pepper. Place the lamb in the roasting pan, fat side up.
- Cook the lamb for 2 1/2 to 2 3/4 hours, until a meat thermometer registers an internal temperature of 125°. Turn the heat to high, and roast for another 15 minutes until the top and sides get a bit browned (the oven temperature might not get all the way to 500°F in 15 minutes, which is fine.). Check the temperature: 125° will give you rare meat, 130° to 135° will be medium rare. Remove from the oven and let the meat rest on a cutting board for at least 30 minutes so that the juices stay in the meat when you cut it.
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- Put 1 tbsp of the oil and the garlic slices in a frying pan and heat to moderately low.Gently cook, stirring often, until the garlic is just golden brown.Remove the garlic with a slotted spoon and set aside.Transfer the oil remaining in the pan into a small bowl and set aside to cool while you cook the beans.
- Put the prepared beans in a saucepan of boiling water with a pinch of salt added.Simmer until just cooked, but still lightly crunchy (3-5 min).Strain in a colander and put them under the cold tap to stop further cooking. The beans should be just a little warm.Drain well and transfer to a serving dish.
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- Lightly toss all ingredients together and set aside. Do not worry if it seems a bit 'lemony' as the herbs will balance it out as it stands. Add olive oil until it is of a thick salad dressing consistency 2. Light the grill and set to medium heat 3. To make the Vegetables:
- Slice the potatoes into thirds or if using fingerlings, leave whole. Remove tips of green beans and snap in half. Place in a large pot and add water just to cover. Bring to a low boil and set a timer to 5 minutes exactly. When the timer goes off, drain potatoes and green beans in a colander. In a large saucepan, add olive oil and place over medium flame. Add shallots and garlic and cook 3-minutes, being careful that the garlic does not burn. Add tiny tomatoes, green beans and potatoes, salt, pepper, oregano and the juice of one lemon. Gently stir to mix and set on back of stove, covered lightly. 4. To make the Lamb Chops:
- French the rib bones on the chops or have your butcher do this for you. Sprinkle both sides of each with salt, pepper, and thyme. Grill over medium flame for 2 minutes on each side. 5. To Plate:
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