Seared Lamb With White Bean And Mint Salad Recipes

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LAMB AND WHITE BEAN SALAD



Lamb and White Bean Salad image

Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White Bean Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 11

1 pint grape or cherry tomatoes
1 tablespoon plus 1 teaspoon olive oil
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried dill weed
12 jarred pepperoncini, drained
2 kirby cucumbers, unpeeled and cut into 1/4-inch-thick rounds
1 pound (about 3 cups) Roasted Lamb with Garlic and Oregano, trimmed and thinly sliced
Coarse salt and freshly ground pepper
1 red-leaf lettuce, torn into bite-size pieces
1 cup White Bean Salad

Steps:

  • Preheat oven to 475 degrees. Toss tomatoes and 1 teaspoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes. Cool slightly.
  • In a large bowl, whisk together vinegar, mustard, remaining tablespoon oil, and dill. Add pepperoncini, cucumbers, and lamb; mix to combine. Season with salt and pepper.
  • Add lettuce, and gently toss. Divide among bowls; scatter tomatoes and white bean salad on top. Serve.

Nutrition Facts : Calories 388 g, Fat 19 g, Fiber 4 g, Protein 35 g

WHITE BEAN AND MINT SALAD



White Bean and Mint Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 pound dry white beans, like Great Northern
1 carrot, scraped
1 onion, cut into quarters
Coarse salt and freshly ground pepper
1 clove garlic
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1/2 to 3/4 cup extra-virgin olive oil
1/2 cup chopped Italian parsley
About 15 mint leaves, chopped

Steps:

  • Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
  • Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
  • Add mustard and vinegar and season to taste with salt and pepper.
  • Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 19 grams, Carbohydrate 50 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED LAMB WITH WHITE BEAN AND MINT SALAD



SEARED LAMB WITH WHITE BEAN AND MINT SALAD image

Categories     Salad     Bean     Lamb     Quick & Easy     Dinner     Healthy

Yield 2 servings

Number Of Ingredients 9

Ingredients
4 small lamb loin chops (about 1 1/2 pounds)
kosher salt and black pepper
1 15-ounce can cannellini beans, rinsed
2 tablespoons extra-virgin olive oil
2 shallots, chopped
1/2 cup fresh mint, chopped
1.5 tablespoon capers, rinsed and chopped
1 tablespoon red wine vinegar

Steps:

  • Directions Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/2 teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side; transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. In a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb.

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