LAMB AND WHITE BEAN SALAD
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
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
GRILLED T-BONE LAMB CHOPS WITH FAVA BEAN AND FETA SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h41m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the lamb: Put the salt, coriander seeds, sugar, and red pepper flakes into a mortar and pestle and crush to blend. Place the lamb chops on a wire rack set over a baking sheet. Liberally season the chops on both sides with the spice blend. Allow to sit in the refrigerator, covered, for at least 8 to 24 hours before grilling, if possible. This will act as a quick cure, adding more flavor to the lamb when it's cooked.
- Preheat a grill to medium-high heat.
- Put about 1/2 to 1 cup blended oil into a small bowl. Use the small bunch of mint as a brush and brush the oil onto one side of each lamb chop. Place the oiled-side of the lamb face down on the hot grill. Brush the second side or top of the lamb chop with oil and allow to cook until an instant-read thermometer inserted into the thickest part of the meat reaches 125 to 130 degrees F for medium-rare to medium, about 3 to 5 minutes per side, turning once. Allow the chops to rest briefly before serving.
- For the Fava Bean and Feta Salad: Fill a large bowl with ice and water. Place a large pot of water over high heat and bring to a boil. Add salt to taste. Add the fava beans to the water and blanch for about 40 to 50 seconds, or to al dente. Immediately plunge the beans into the ice bath to cool. Once cooled, remove the second shell and set the shelled beans aside.
- To a bowl add, the shallot, garlic, and season with salt to help bring out the moisture. Add the juice of 2 lemons, sliced Fresno peppers, 1/2 to 3/4 cup extra-virgin olive oil, and freshly ground black pepper and taste. Add the olives, shelled fava beans, crumbled feta and torn mint leaves. Toss to combine. Taste for seasoning.
- For each serving, place 2 lamb chops onto a plate. Top with the feta salad, a drizzle of extra-virgin olive oil and zest of 1/4 lemon.
GRILLED LAMB AND WHITE BEAN SALAD
Make and share this Grilled Lamb and White Bean Salad recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare hot barbecue or grill. Season lamb with salt and pepper.
- Brush bell pepper and onion with about a tablespoon of the dressing. Place chops and vegetables on grill and cook, turning once or twice, until vegetables are lightly charred on the outside and meat is browned but still pink inside.
- Toss beans with 3 tablespoons of the dressing.
- On a platter, make a bed of greens and top with beans.
- Cut lamb off the bones and cut into strips. Cut roasted vegetables into strips.
- Arrange meat and vegetables over beans and drizzle with remaining dressing.
Nutrition Facts : Calories 437.6, Fat 20.2, SaturatedFat 8.7, Cholesterol 52.7, Sodium 135.7, Carbohydrate 42.4, Fiber 18.6, Sugar 2.9, Protein 25.2
GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD
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
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.
WHITE BEAN SALAD WITH GRILLED FIGS
Provided by Aaron McCargo Jr.
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- In a large serving bowl add the beans, onions, garlic, tomatoes, and lemon juice. Add 2 tablespoons of the olive oil and toss together. Cover with plastic wrap and refrigerate until chilled.
- In a large saute pan coated with the remaining 1 tablespoon olive oil, add the pancetta. Toss and stir until crispy and browned, about 3 to 4 minutes. Remove from the pan to a paper towel lined plate and set aside.
- Add the figs to a small bowl and add salt and pepper, to taste. Drizzle with olive oil and toss.
- Arrange the figs on the hot grill and cook until a nice char is achieved, about 1 to 2 minutes.
- Remove the bowl with the beans from the refrigerator. Add the blue cheese, pancetta, parsley, thyme, and the figs. Toss to combine and serve.
GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD
Steps:
- Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing seperately and chill at leat 6 hours or overnight. Bring dressing to room temperature before using.
- Cook potaotes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and papper.
- Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135°F., brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.
GRILLED VEGETABLE AND WHITE BEAN SALAD
This came from the BBC's tv program Economy Gastronomy. They served this as part of a whole meal as a side dish with roast lamb. We made the whole meal, too, but the salad was the best part! This could be a main dish for a veggie meal.
Provided by SolightlyUK
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
- Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
- Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
- Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
- Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
- Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
- Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.
Nutrition Facts : Calories 260.3, Fat 9.8, SaturatedFat 4.4, Cholesterol 22.2, Sodium 554.5, Carbohydrate 35.2, Fiber 8.8, Sugar 9.7, Protein 12.3
GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD
This is a great recipe! So many wonderful flavors blended together! This is my favorite recipe for lamb.** Note: do not wash mushrooms or put them in water, they will become mushy. Use a vegetable brush or wipe them with a damp paper towel. Times are approximate. Chilling time is not figured into time.
Provided by FLUFFSTER
Categories < 4 Hours
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix mustard and lemon juice in a medium boil. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Take lamb out of the package and place in a large baking dish. Pour 1 1/3 cups of dressing over the lamb, turning to coat both sides. Cover lamb and remaining dressing separately and chill at least 6 hours or overnight. Bring dressing to room temperature before using.
- Cook potatoes in a large pot of salted water just until tender. about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in a large.
- pot of boiling, salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and pepper.
- Prepare BBQ (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermomether inserted into the thickest part of meat registers 135° (57°C), brushing with remaining marinade from baking dish, about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves. Mound potato salad in center. Cut the lamb against the grain in diagonal slices. Arrange sliced lamb around the edges of the platter. Drizzle lamb with remaining reserved dressing. Garnish salad with with fresh basil sprigs and serve.[.
Nutrition Facts : Calories 966.1, Fat 65.4, SaturatedFat 19.3, Cholesterol 181.7, Sodium 999.2, Carbohydrate 37.2, Fiber 7.4, Sugar 2.7, Protein 58.5
LEG OF LAMB WITH WHITE BEANS
Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."
Provided by mersaydees
Categories One Dish Meal
Time 7h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain beans. In a 6-quart kettle, combine beans with 6 cups cold water. Bring to boiling; reduce heat and simmer 2 minutes. Cover; remove from heat; let stand 1 hour. Drain beans, reserving lequid. Measure liquid. Add water to make 2 quarts.
- Return beans and their liquid to kettle; bring to the boil. Reduce heat and cover; simmer gently for 1 hour, or just until beans are tender but not mushy. Place beans in colander and drain. Preheat oven to 325°F.
- Peel 1 clove of the garlic, and crush in garlic press.
- Heat butter in large skillet; saute sliced onion and crushed garlic until golden -- about 10 minutes.
- In shallow roasting pan, combine cooked beans, onion mixture, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 2 teaspoons salt, the pepper and tomatoes; mix well.
- Pat lamb dry with paper towels; trim off most of the fat. Using a paring knife, make 6 small slits in in flesh. Peel 2 cloves garlic; cut into slivers; insert slivers of garlic in each slit in surface. Sprinkle lamb with the remaining rosemary, thyme and salt.
- Arrange leg of lamb on top of beans; insert meat thermometer into the meatiest part of leg -- do not let it rest against the bone.
- Roast, uncovered, 3 to 3 1/2 hours, or to 175°F on meat thermometer, for well done. Roast 20 minutes less for medium-well or pink.
- To serve: Remove lamb to heated platter or carving board. Allow roast to stand about 20 minutes before carving for easier slicing. With long, sharp knife, cut long, thin, flat slices from leg. Spoon beans around lamb. Garnish with parsley.
Nutrition Facts : Calories 888.3, Fat 48.4, SaturatedFat 21.5, Cholesterol 224.9, Sodium 921.1, Carbohydrate 40.8, Fiber 13.5, Sugar 8.1, Protein 70.9
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