GRIDDLED LAMB WITH SPICED NEW POTATOES
Cumin-spiced new potatoes give a kick to this delicious lamb dish, the perfect comforting dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil. Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow. Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic, preserved lemon and cumin. Keep warm while you cook the lamb.
- Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for 3 mins each side or until cooked to your liking. Season the potatoes and stir in the mint, then serve with the griddled lamb and peas or salad.
Nutrition Facts : Calories 490 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.4 milligram of sodium
ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
Provided by David Tanis
Categories dinner, quick, meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
- Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
- Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
- Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
- Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
- Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED LAMB CHOPS
Learn how to cook lamb chops with Giada De Laurentiis' Grilled Lamb Chops recipe, from Everyday Italian on Food Network. A quick marinade of fresh garlic, rosemary and thyme is all you need for this stunning main dish that's sure to impress.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
HONEY MUSTARD LAMB WITH CRUSHED POTATOES
Try this new way to serve lamb, with a crispy coating and mashed veg
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
- Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.
Nutrition Facts : Calories 668 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.43 milligram of sodium
GREEK ROAST LEG OF LAMB WITH POTATOES
Make and share this Greek Roast Leg of Lamb with Potatoes recipe from Food.com.
Provided by evelynathens
Categories Lamb/Sheep
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash lamb well and pat dry.
- Finely chop 8 cloves of garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb.
- Stir in 4 tsps each of oregano and rosemary, 1/4 cup of the oil, the wine, zest and lemon juice.
- Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight.
- Crush remaining 6 cloves of garlic and stir together with remaining 2 tsps each oregano and rosemary.
- Remove lamb from marinade (keep marinade) and pierce in several places with the tip of a sharp knife.
- Rub garlic-herb-mustard mixture over lamb, pressing into incisions.
- Coat with remaining 2 tbsp of oil and sprinkle with salt and pepper.
- Place on a rack in a shallow roasting pan.
- Peel potatoes and cut into large wedges or like cottage fries (or if you are using small, new potatoes, leave them whole).
- Toss in the marinade kept from the lamb and 2 additional tablespoons of olive oil and pour all of this mixture into your pan, around the lamb.
- Roast, uncovered, in 190 degrees C (375 F) oven for 1 ½ hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time - 2 hours and 15 minutes).
- Greeks do not like to eat lamb anyway but well-done.
- My Big Fat Greek Wedding was SO WRONG when they showed the platter of (red-pink lamb being passed around).
- Do it the way you prefer in terms of timing, but this is the way it would be served here.
- Serve with plenty of crusty bread to dip into the pan juices, a large, leafy salad, and lots and lots of red wine!
LAMB STEAKS WITH HUMMUS NEW POTATOES
The hummus potatoes are the perfect addition to flavoursome spring lamb in this recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Cook the potatoes in boiling salted water for 15 mins or until tender. Meanwhile, heat the grill or a griddle pan. When the potatoes are almost ready, season the lamb steaks, rub with a little oil, then griddle or grill for 3-4 mins on each side until they are cooked to your liking, adding the tomatoes halfway through until juicy and bursting.
- When the potatoes are ready, drain well, then return to the pan and gently crush with a fork or potato masher. Stir through the hummus, olives and parsley, then season well. Serve the crushed potatoes with the lamb and the tomatoes.
Nutrition Facts : Calories 552 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium
CUMIN-CRUSTED LAMB WITH SHALLOTS & CRUSHED NEW POTATOES
Get the spiced lamb and new potatoes cooking straight away while you do the rest of the prep. This speedy dinner is delicious with a salted tomato salad
Provided by Tom Kerridge
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the spices with a generous pinch of salt, then coat the lamb in the mix. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots, cut-side down, in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb, or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins.
- Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a potato masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve.
- Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil (if needed) into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing.
Nutrition Facts : Calories 470 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
LAMB STEAKS WITH TOMATO & COURGETTE CRUSH
Don't make lack of time the excuse for not cooking a good dinner - this only takes 20 mins
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Chop the courgettes into large chunks, then boil or steam until tender, about 5 mins. Tip into a colander and lightly press out as much liquid as possible using a potato masher or fork, then chop the courgettes into smaller pieces.
- Heat the oil in a pan, add the garlic and tomatoes, then fry briefly until the tomatoes are just softening. Stir in the courgettes and heat through, then add the chopped parsley or coriander and stir through. Keep warm.
- Season the lamb steaks and grill for 3-4 mins each side. Serve with the tomato & courgette crush on the side.
Nutrition Facts : Calories 367 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.29 milligram of sodium
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THE 35 BEST SIDE DISHES FOR LAMB - PUREWOW
From purewow.com
- Whole Roasted Carrots. Glazed carrots are a thing of the past. These are roasted with cumin, onion and lemon zest, all natural pairings for lamb.
- Cauliflower With Roasted Tomatoes, Parsley And Bread Crumbs. Cauliflower is one of our favorite veggies of all time, but sometimes we get bored of just roasting it with salt and olive oil.
- Roasted Mediterranean Vegetables. Pick and choose your favorite produce. (We like cherry tomatoes and zucchini.)
- Cauliflower, Pomegranate And Apple Salad. This salad has it all: sweet and crispy apple slices, cumin-spiced cauliflower and an irresistible tahini-honey dressing.
- Harissa And Honey-roasted Carrots. Harissa is a Tunisian chile paste that’s spicy. Here, it’s tempered with a bit of honey and a cooling yogurt sauce—just try not to dip your lamb in it too.
- Rosemary Roasted Potatoes. Rosemary and lamb are like two peas in a pod. Add potatoes and make that three peas.
- Melted Onions. This side dish sounds simple, but the final result—caramelized, sweet-savory onions—is actually showstopping.
- Fattoush Salad With Mint Dressing. This fattoush (a fried flatbread salad from the Levant) is drizzled with a minty fresh dressing, so you totally won’t mind if it creeps over to the lamb side of your plate.
- Broiled Wedge Salad With Pomegranates And Pistachios. Blue cheese and bacon bits? So yesterday. Both the gingery dressing and pomegranate topping pair splendidly with your main protein.
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