Seared Lamb With White Bean And Mint Salad Recipes

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SLOW-ROASTED SPRING LAMB SHOULDER WITH SPRING ONION AND FAVA BEAN SALAD



Slow-Roasted Spring Lamb Shoulder with Spring Onion and Fava Bean Salad image

Celebrate the fresh flavors of spring with this seasonal menu from chef Shea Gallante. Perfect for Easter, this dish tastes even better when prepared a day in advance.

Provided by Martha Stewart

Number Of Ingredients 23

1/2 cup canola oil
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon paprika
1/2 teaspoon ground fennel seed
Coarse salt and freshly ground black pepper
1 (5- to 7-pound) bone-in lamb shoulder
3 spring onions, trimmed and sliced crosswise, white and light green parts only or 1 head garlic, halved horizontally, cloves separated
2 sprigs fresh rosemary
3 red onions, sliced
2 ribs celery, cut crosswise into 1-inch pieces
1 large carrot, sliced
6 ounces homemade or store-bought low-sodium beef stock
6 sprigs fresh thyme
1/4 cup sun-dried tomatoes (not oil-packed)
2 tablespoons canola oil
1 pound mixed spring onions, such as bulb, red, golden, or ramps, trimmed and cut uniformly
1 teaspoon honey
1/2 cup homemade or store-bought low-sodium vegetable stock
1 tablespoon champagne vinegar
2 tablespoons olive oil
1 shallot, minced
2 cups fresh shelled fava beans
1 tablespoon thinly sliced fresh mint leaves

Steps:

  • Make the lamb: Preheat oven to 400 degrees.
  • In a small bowl, mix together 1/4 cup oil with nutmeg, paprika, and fennel. Rub lamb all over with spice mixture and season with salt and pepper. Heat remaining 1/4 cup oil in a large Dutch oven or roasting pan over high heat. Add lamb and cook, turning on all sides, until seared.
  • Remove lamb from pan. Make small incisions in lamb, about 2 inches apart; alternate tucking spring onion slices or garlic cloves and rosemary into incisions. Place remaining spring onion slices or garlic cloves, onions, celery, and carrots in roasting pan and set lamb on vegetables. Add beef stock and thyme to pan and bring to a boil over medium-high heat; cover tightly with parchment paper-lined aluminum foil. Transfer to oven and cook 5 to 10 minutes; reduce heat to 300 degrees. Cook until lamb is tender and pulling away from the bone, 3 1/2 to 4 hours. Remove from oven and let stand in pan for 2 hours.
  • Remove lamb from pan and carefully remove bone, leaving as much meat in one piece as possible. Strain cooking liquid and set aside; discard solids.
  • Make the salad: Meanwhile, preheat oven to 350 degrees. Place sun-dried tomatoes in a small bowl and add enough water to cover; let stand until rehydrated, about 10 minutes. Drain, finely chop, and set aside.
  • Heat canola oil in a medium ovenproof skillet over medium high heat. Add onions and cook until charred. Add honey and cook until onions are caramelized, about 2 minutes. Add vegetable stock and vinegar to deglaze. Transfer to oven and cook until just tender, 10 to 20 minutes. Transfer to a medium bowl.
  • Meanwhile, heat olive oil in another medium skillet over medium-high heat. Add shallot and cook, stirring, until soft and translucent. Add fava beans and cook, stirring, until tender, 3 to 4 minutes. Stir in sun-dried tomatoes and remove from heat. Add to bowl with onions; add mint and season with salt and pepper. Serve with lamb and reserved strained cooking liquid.

LAMB SALAD WITH CUCUMBER AND MINT



Lamb Salad With Cucumber and Mint image

Provided by Molly O'Neill

Categories     project, salads and dressings, appetizer

Time 1h30m

Yield Four first-course or two main-course servings

Number Of Ingredients 14

4 rib lamb chops, boned
1/4 cup white vinegar
1 tablespoon water
3/4 teaspoon sugar
3/4 teaspoon salt, plus more to taste
1/2 teaspoon finely chopped hot chilies, or more to taste
1/2 medium carrot
1 European seedless cucumber, unpeeled, very thinly sliced
1/4 cup jicama, cut into small dice
1/4 cup bean sprouts
1/4 cup smashed and finely minced lemon grass, from the bottom part of the stalk
2 tablespoons cilantro leaves, cut across into thin strips
1/2 cup mint leaves, cut across into thin strips
1 tablespoon nam pla (Thai fish sauce), or to taste

Steps:

  • Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour.
  • Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside.
  • Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt.
  • Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 587 milligrams, Sugar 3 grams

SPICE-CRUSTED LAMB WITH WHITE BEAN & TOMATO SALAD



Spice-crusted Lamb with White Bean & Tomato Salad image

Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Two 150-gram (5-ounce) lamb neck fillets
1 tablespoon coriander seeds
2 teaspoons fennel seeds
Good pinch of dried chile flakes
2 tablespoons olive oil
500 grams (1 pound 2 ounces) ripe vine tomatoes, cut into thin wedges
One 400-gram (14-ounce) can white beans (such as cannellini or butter beans), drained and rinsed
1 tablespoon red wine vinegar
Squeeze of lemon juice
2 tablespoons extra-virgin olive oil
Handful of fresh basil leaves

Steps:

  • Preheat the oven to 200 degrees C/400 degrees F (180 degrees C/350 degrees F fan).
  • Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chile flakes and half the olive oil. Press all over the lamb, season well and set aside for 10 minutes.
  • Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
  • Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until seared and golden all over. Transfer to the oven and cook for 8 to 10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.

LAMB AND WHITE BEANS WITH ROSEMARY



Lamb and White Beans with Rosemary image

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD



Grilled Lamb Skewers with White-Bean Salad image

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Time 40m

Yield Makes 4 to 6 servings

Number Of Ingredients 12

4 large garlic cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 lb boneless lamb shoulder, cut into 1-inch cubes
2 tablespoons Sherry vinegar or red-wine vinegar
2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
1 celery rib, thinly sliced
1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
1/2 cup pine nuts (2 1/4 oz), toasted
1/2 cup chopped fresh mint
6 to 8 metal skewers

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
  • Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
  • Divide lamb among skewers, leaving a little space between pieces (for even cooking).
  • Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
  • Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.

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