Herb And Garlic Lamb With Green Olive Salad Recipes

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GARLIC AND HERB LAMB



Garlic and Herb Lamb image

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

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 ½ teaspoons salt
1 teaspoon dried rosemary, crushed
½ teaspoon ground black pepper

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)



Cucumber Salad with Herb & Garlic Dressing (Vinaigrette) image

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

3 cucumbers (, standard (or 2 long Telegraph/English cucumber(Note 1))
1/2 red onion (, finely diced)
1 1/2 tbsp red wine vinegar ((Note 2))
3 tbsp extra virgin olive oil
1 garlic clove (, minced)
1/2 tsp Dijon mustard
3/4 tsp mixed dried herbs ((Note 3 sub))
1/2 tsp white sugar ((optional))
1/2 tsp salt and black pepper (, EACH)

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



Herb and Garlic Lamb With Green Olive Salad image

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

2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve

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



Garlic Staked Leg of Lamb with Salad of Mixed Greens image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 15

2 potatoes
1 cup extra-virgin olive oil
1 (1-pound) boned leg of lamb
3 ounces garlic
1 sprig rosemary
4 sprigs thyme
1/4 cup chopped parsley
1/4 cup chopped marjoram
2 cups lamb stock
2 slices dry bread, crust removed
1 ounce sliced garlic
3 ounces mixed salad greens
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt

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



Spiced lamb chops & herb salad image

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

4 lamb chops
1 ½ tsp ras el hanout
1 garlic clove , crushed
1 tbsp olive oil
zest and juice 0.5 lemon
small pack parsley , roughly chopped
0.5 small pack mint , leaves picked and roughly chopped
½ red onion , finely chopped
50g pomegranate seeds
2 heaped tbsp houmous , from a tub
warm toasted pitta bread , rubbed with a halved garlic clove, to serve

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



Garlic and Herb Lamb Chop Recipe image

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

6-8 lamb loin or rib chops
1/3 cup olive oil
1/3 cup fresh parsley
2 sprigs rosemary
1 sprig thyme
1 tsp Cajun seasoning *
1/2 tsp coarse sea salt*
1 TBS onion powder
1 tsp crushed red pepper flakes
1 TBS cracked black pepper
Juice from 1 lemon
5-6 crushed garlic cloves
2 TBS olive oil
2 TBS unsalted butter for basting
2 sprigs rosemary for pan
1/3 cup white wine
1/3 cup chicken broth
3 TBS Worcestershire sauce
4 TBS unsalted butter

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



Herb and Garlic Lamb with Green Olive Salad image

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

2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve

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



Fresh Herb Salad With Feta, Toasted Chickpeas, and Warming Spices image

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

2 tablespoons extra virgin olive oil
2 lemons, halved
2 cloves garlic, smashed
1 (15.5-ounce) can chickpeas, drained and well dried
Kosher salt, to taste
Freshly ground black pepper, to taste
½ teaspoon smoked paprika
½ teaspoon ground cumin
8 ounces feta, cubed
1 tablespoon hot chili oil (I used homemade)
3 cups mixed fresh herbs (such as fresh basil, mint, parsley, dill, tarragon, cilantro, or/and oregano), rinsed, and patted dry

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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