GARLICKY LAMB CUTLETS WITH SICILIAN-STYLE GREENS
Marinate lamb with rosemary, then serve with an asparagus, broad bean and spinach salad with juicy sultanas and tangy shallots
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of the olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.
- Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.
- Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, then drain everything. Halve the asparagus spears lengthways.
- Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins each side or until cooked to your liking. Serve with the veg.
Nutrition Facts : Calories 753 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
SAUTEED SICILIAN LAMB
Steps:
- Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
- Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
- Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
- Serve the lamb with rice pilaf and garnish with the parsley.
MUSTARD GREENS SICILIAN-STYLE
Quick and easy way to vary your greens. Mustards are used here, but of course you can get good results with any other green including spinach and broccoli rabe.
Provided by threeovens
Categories Greens
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a quart of salted water to boiling in a saucepan. Cook greens until softened, about 5 minutes; drain.
- Return saucepan to stove top over medium high heat and once dry sauté garlic in 1 tablespoon of oil about 1 minute. Add raisins and olives and cook one minute more, stirring. Add greens and salt and cook, while tossing, 3 more minutes until heated through.
- Remove from heat and stir in the remaining tablespoon of oil. May be served warm or at room temperature.
Nutrition Facts : Calories 133.9, Fat 8.2, SaturatedFat 1.1, Sodium 273, Carbohydrate 14.5, Fiber 4.5, Sugar 7.2, Protein 3.7
LAMB CUTLETS WITH YOGURT AND CUMIN
Lovely marinated little cutlets of moist lamb, perfect for grilling as the yoghurt prevents drying out! Great in the summer with a greek salad and easy to do for a crowd!
Provided by English_Rose
Categories Lamb/Sheep
Time 4h38m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.
- Stir in the cumin and chopped onion.
- Separate the garlic into cloves, peel and sqaush with the back of a knife.
- Stir garlic and salt into the yoghurt.
- Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.
- Cover the dish and refridgerate for at least 4 hours.
- Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.
- Grill cutlets for three minutes on each side, or until done to your liking.
- Arrange on a big plate and serve with salads.
Nutrition Facts : Calories 68.9, Fat 4.8, SaturatedFat 0.8, Sodium 391.7, Carbohydrate 6.3, Fiber 0.7, Sugar 1.2, Protein 1
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