Lamb In A Hot Garlic Sauce Recipes

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LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE



Lamb Souvlaki with Yogurt-Garlic Sauce image

An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.

Provided by Jim Botsacos

Categories     Food Processor     Lamb     Low Fat     Yogurt     Grill/Barbecue     Self

Yield Makes 4 servings

Number Of Ingredients 16

2 tbsp extra-virgin olive oil
1 tbsp chopped fresh garlic
1 1/2 tsp oregano
3/4 tsp freshly ground black pepper
3/8 tsp kosher salt
3/4 lb lamb, cut from the leg into 12 equal-sized cubes
2 yellow bell peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Vegetable-oil cooking spray
4 whole-wheat pitas
Yogurt-Garlic Sauce
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
3/4 cup nonfat Greek-style yogurt (such as Total brand)
1 tsp chopped fresh garlic

Steps:

  • For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

LAMB IN A HOT GARLIC SAUCE



Lamb In A Hot Garlic Sauce image

Provided by Global Cookbook

Number Of Ingredients 7

1/2 lb Spinach or possibly any green Vegetable
2 Tbsp. Vegetable oil
1/2 lb Lean lamb, thinly sliced
4 x Cloves garlic,finely minced Freshly grnd white pepper
1/2 tsp Sugar
1 Tbsp. Nuoc Mam sauce
1 Tbsp. Oyster sauce Fresh sprigs of mint and/or possibly Cilantro to garnish

Steps:

  • Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. Heat the oil in a wok and stir-fry the lamb till nearly cooked. This shouldn't take more than 2 min. Add in the garlic, pepper, sugar, Nuoc Mam sauce, and oyster sauce and stir-fry till the lamb is completely cooked and tender. Pour the lamb and sauce over the greens. Garnish with mint and/or possibly cilantro.

Nutrition Facts : ServingSize 196 g, Calories 365, Fat 30.05 g, TransFat 0.35 g, SaturatedFat 8.02 g, Cholesterol 60 g, Sodium 362 g, Carbohydrate 6.72 g, Fiber 1.9 g, Sugar 1.44 g, Protein 17.91 g

LEG OF LAMB WITH GARLIC SAUCE



Leg of Lamb with Garlic Sauce image

This lamb is fabulous! Dont let the amount of garlic scare you away...it cooks up very nicely. I made this lamb last week and roasted perfectly, it was absolutely fantastic. I adapted this recipe slightly from a cookbook called "Mediterranean, The Beautiful Cookbook". Delicious!

Provided by IHeartDogs

Categories     Lamb/Sheep

Time 1h28m

Yield 6 serving(s)

Number Of Ingredients 8

1 leg of lamb, about 5 lbs
6 cloves garlic, cut into slivers plus 20 whole cloves
3 tablespoons olive oil
salt & fresh ground pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
1/2 cup beef broth, plus extra if needed (see below)

Steps:

  • Preheat oven to 350 degrees.
  • Make shallow slits all over lamb and insert garlic slivers into slits.
  • Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
  • Place lamb in roasting pan on a rack.
  • Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
  • You may want to check it early to ensure not to overcook.
  • Remember lamb will continue to cook while it rests.
  • While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
  • Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
  • Transfer to a blender or food processor and puree until smooth.
  • When the lamb is done, remove to a platter and tent with foil.
  • Add the garlic puree to the juices in the roasting pan and heat on the stove top.
  • (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
  • Add additional broth if needed to thin to your liking.
  • Adjust the seasonings at this point if needed.
  • Carve the lamb and serve with garlic sauce on the side.

Nutrition Facts : Calories 82.2, Fat 6.8, SaturatedFat 1, Sodium 76.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 0.5

LAMB IN A HOT GARLIC SAUCE



Lamb in a Hot Garlic Sauce image

This is a delicious way to serve lamb, and the amount of white pepper can be adjusted to taste. I usually add a little extra myself, but then, I love hot, spicy food.

Provided by Cluich

Categories     Lamb/Sheep

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb spinach
2 tablespoons vegetable oil
1/2 lb lean lamb, thinly sliced
4 garlic cloves, minced
white pepper
1/2 teaspoon sugar
1 tablespoon nuoc nam (fish sauce)
1 tablespoon oyster sauce
fresh sprig cilantro (to garnish)

Steps:

  • Blanch the spinach in boiling water for one minute. Drain and place on a serving dish.
  • Heat oil in a wok and stir fry the lamb until nearly cooked (a couple of minutes or so). Add remaining ingredients and stir fry until the lamb is completely cooked and still tender.
  • Pour the lamb and the sauce over the spinach. Garnish with cilantro and serve.

Nutrition Facts : Calories 332.8, Fat 21.2, SaturatedFat 4.9, Cholesterol 72.6, Sodium 1116.7, Carbohydrate 8.5, Fiber 2.6, Sugar 1.9, Protein 28

GRILLED LAMB CHOPS WITH PINK PEPPERCORN SAUCE



Grilled Lamb Chops with Pink Peppercorn Sauce image

The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops-a thicker chop stays super juicy and is easier to keep from overcooking.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1/4 cup canola oil
2 tablespoons yellow mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh rosemary, plus more for serving
2 cloves garlic, minced
2 pounds double-cut lamb rib chops, frenched if desired
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons finely chopped sweet onion
1/4 cup brandy
1/2 cup heavy cream
1 tablespoon pink peppercorns, coarsely crushed
Kosher salt

Steps:

  • Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
  • Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
  • Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
  • To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE



Lamb Chops with Garlic-Rosemary Sauce image

Provided by Food Network

Categories     main-dish

Time 6m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
4 lamb shoulder chops (each about 3/4-inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

Steps:

  • Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

GARLIC LEMON LAMB SAUCE



Garlic Lemon Lamb Sauce image

This is so good! Addictive too! Serve this sauce with grilled cubed lamb, Serian or hard Italian bread cubes,and your favorite hot peppers.Put all together on a fork,and dip in to this wonderful sauce!

Provided by Cindy in PA.

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup oil (I prefer olive or canola)
10 -12 cloves garlic, peeled and halved
1/4 cup fresh lemon juice, add more to taste
1 pinch salt

Steps:

  • In food processer add oil and garlic at full speed for 1-2 minutes.
  • Add lemon, process 30 seconds.
  • Taste test using Italian or serian bread.
  • Add more lemon and salt to taste.

Nutrition Facts : Calories 496.8, Fat 54.5, SaturatedFat 7.1, Sodium 40.2, Carbohydrate 3.8, Fiber 0.2, Sugar 0.4, Protein 0.5

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