Marinatedlambwithfetaandparsleypesto Recipes

MARINATED LAMB WITH FETA AND PARSLEY PESTO

Steps:

• Place lamb in a shallow non-metal bowl. Combine oil, lemon rind and juice, vinegar and italian herbs in a bowl and season to taste. Pour over lamb and turn to coat. Cover and chill for 1 hour.
• Heat a barbecue plate on medium-high. Cook lamb on barbecue, frequently basting with marinade, 4 minutes each side for medium, or to desired done-ness. Transfer to a platter, cover, and let rest 5 minutes before slicing.
• For Feta and Parsley Pesto, place parsley, capers, oil, garlic, and lemon juice in a food processor and pulse until roughly chopped. Remove, stir through feta and season to taste.
• Serve lamb topped with Pesto.

ROAST LEG OF LAMB WITH BASIL & MINT PESTO

Steps:

• First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
• Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
• Roast the lamb for 1 hr 45 mins. Check during cooking that it's not drying out - if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
• Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.

LAMB SALAD SPREAD WITH PESTO

Steps:

• Cut lamb into very small cubes and dice the celery to match. Add all ingredients to taste, mix well and refrigerate until needed. Use for sandwiches or as an hors d'oeuvre.

SPICY LAMB MEATBALLS WITH RAISIN PESTO

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
• Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
• Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
• Spread yogurt over plates and divide pesto and meatballs on top.
• Do Ahead
• Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.

MARINATED GRILLED LAMB

Steps:

• In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA

Steps:

• Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
• Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
• Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
• Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
• Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
• Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.