LAMB, GOAT CHEESE, AND HEIRLOOM TOMATO SALAD
Toss leftover shredded lamb roast with pomegranate seeds, creamy goat cheese, and a bright herby salsa verde dressing for a sublime weeknight salad.
Provided by Donna Hay
Yield Serves 4
Number Of Ingredients 7
Steps:
- Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.
HERB COATED GOAT CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
- Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
- The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.
T-BONE STEAKS WITH CHOPPED GREEN GARNI, BROILED TOMATOES WITH CHEESE, OLIVES AND HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Preheat a large griddle or large skillet over high heat. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup. Sear the steaks 2 minutes on each side, 3 at a time. Arrange steaks on baking sheet. When steaks are all seared off, transfer to oven and roast 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well.
- Place tomatoes on a broiler pan and season with salt and pepper. Combine the bread, olives, parsley, sage and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes.
- Dress chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper.
- Remove steaks and let rest. Switch broiler on and broil tomatoes a couple of minutes to brown the cheese and bread crumbs on top.
- Serve steaks with greens on top and broiled tomatoes alongside.
SPICY LAMB SAUSAGE WITH GRILLED ONIONS AND ZUCCHINI
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 24 (2-ounce) sausages, 6 to 8 servings
Number Of Ingredients 29
Steps:
- To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper and allspice. Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Fry a little piece of the mixture in a small skillet. Taste for seasoning and adjust salt if necessary. Mix again and refrigerate at least 2 hours or, preferably, overnight. Form mixture into 24 two-ounce patties.
- To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
- Light a charcoal grill or use a grill pan. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. Keep at room temperature.
- Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads, if desired.
GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE
Categories Onion Tomato Appetizer Side Low Carb Vegetarian Goat Cheese Summer Grill/Barbecue Sage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
- Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
- Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.
LAMB AND GOAT CHEESE LASAGNA
This has a bit of Greek influence. I've really started to get into the combination of lamb and goat cheese lately. I think it compliments each other very well. This is rich and tangy lasagna goodness.
Provided by graniteangel
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375°F.
- Chop your onions, mince your garlic, and chop your herbs.
- Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
- Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
- Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
- While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
- Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
- So it should be: pasta, sauce and cheese, and repeat.
- Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
- Let set and cool for 15-20 minutes and serve.
- a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.
Nutrition Facts : Calories 368.4, Fat 19.7, SaturatedFat 8.7, Cholesterol 54.6, Sodium 260.8, Carbohydrate 29.5, Fiber 2.3, Sugar 6.2, Protein 15.9
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