LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE
A wonderful dish--simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit.
Provided by GaylaJ
Categories Lamb/Sheep
Time 58m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
- Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
- Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
- Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
Nutrition Facts : Calories 915.3, Fat 61.5, SaturatedFat 25.4, Cholesterol 151.7, Sodium 361.7, Carbohydrate 51.2, Fiber 6.8, Sugar 3.3, Protein 38.8
LAMB CHOPS WITH DATES, FETA AND TAHINI
These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It's a festive, colorful, company-worthy main course that comes together fast.
Provided by Melissa Clark
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 9-by-13-inch baking dish, combine 1/3 cup oil, the cumin, 2 garlic cloves, the Aleppo pepper and half the lemon juice. Add lamb, turn to coat, cover baking dish and chill for at least 30 minutes and up to 2 hours.
- In a blender, combine remaining garlic clove, 3 tablespoons oil, the tahini, the yogurt, salt and pepper to taste, and 3 tablespoons water. Blend until it has the consistency of thick heavy cream, adding more water or adjusting seasoning if necessary. Set aside.
- Heat a grill, grill pan or cast-iron skillet over high heat until very hot. Remove lamb from marinade, season with salt and pepper to taste, and cook for 1 1/2 minutes on each side for rare. If you'd like, prop each lamb chop on its fatty side to briefly sear it, around 30 seconds. Transfer to a cutting board to rest.
- Meanwhile, in a large bowl, whisk to combine the remaining scant 3 tablespoons oil, the vinegar and salt and pepper to taste. Toss with dates, feta, mint and dill. Place on serving platter, top with lamb, and drizzle with tahini dressing. Garnish with extra herbs and sumac, and serve with remaining tahini sauce on the side. Serve immediately.
Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 61 grams, Carbohydrate 44 grams, Fat 99 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 32 grams, Sodium 838 milligrams, Sugar 34 grams
LAMB CHOPS WITH FETA & CHEESE - NUWAVE/FLAVORWAVE
Make and share this Lamb Chops With Feta & Cheese - Nuwave/Flavorwave recipe from Food.com.
Provided by Starfire aka Wendy
Categories Lamb/Sheep
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
- Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approximately 12-14 minutes (turning over 1/2 way).
- When chops are done, spoon equal portion of feta mixture on each chop and Nuwave on HI until cheese melts.
Nutrition Facts : Calories 443, Fat 39, SaturatedFat 16.7, Cholesterol 97, Sodium 428.3, Carbohydrate 2.6, Fiber 0.3, Sugar 1.6, Protein 20
GRILLED LAMB AND FETA BURGERS
Provided by Claire Robinson
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
- Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
- In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
- What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
- What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.
BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
- Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
- Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
LAMB CHOPS WITH FETA
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brown the chops in their own fat on both sides.
- Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
- Slice feta into strips and arrange on top of chops. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.
Nutrition Facts : @context http, Calories 865, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 78 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 37 grams, Sodium 503 milligrams, Sugar 2 grams
LAMB CHOPS WITH GRIDDLED COURGETTE & FETA SALAD
Griddled chops are great with this warm courgette, mangetout and cheese salad - a simple, speedy weeknight meal for two
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat a griddle over a high heat. Mix 1 tbsp oil with the thyme and seasoning, and brush over the lamb chops. Cook the chops for 3-4 mins each side, then stand them up and griddle the fat for 1-2 mins. Remove to a plate, wrap in foil and leave to rest.
- Brush the courgettes with the remaining oil and season. Griddle for 2-3 mins each side until they are soft and have griddle marks - you may need to do this in 2 batches. Meanwhile, cook the mangetout for 2-3 mins in a medium pan of boiling water. Drain and tip into a large bowl with the courgettes. To make a dressing, mix the vinegar, mustard, chilli flakes (if using), mint and basil. Toss the courgettes and mangetout in the dressing. Crumble over the feta and serve the veg with the lamb chops.
Nutrition Facts : Calories 498 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA
Enjoy a roast lamb dinner with a twist. There's no need to labour over gravy - instead, the lemon and garlic pair well with a quick yogurt and harissa sauce
Provided by Cassie Best
Categories Dinner
Time 2h10m
Number Of Ingredients 12
Steps:
- Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
- Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
- Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
- Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
- Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
- Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.
Nutrition Facts : Calories 580 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium
GREEK LAMB STEW WITH FETA
Make and share this Greek Lamb Stew With Feta recipe from Food.com.
Provided by Cadillacgirl
Categories Stew
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from lamb and cut into 1 inch cubes.
- In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
- Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
- Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
- Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
- Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!
Nutrition Facts : Calories 545.7, Fat 40.5, SaturatedFat 17.5, Cholesterol 130.8, Sodium 610, Carbohydrate 12.7, Fiber 3.2, Sugar 3.6, Protein 32.4
More about "lamb chops with feta cheese nuwaveflavorwave food"
LAMB CHOPS WITH FETA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
EASY LAMB CHOP RECIPE WITH FETA CREAM SAUCE - OH SO …
From ohsodelicioso.com
GRILLED LAMB WITH FETA AND LEMON RECIPE - BBC FOOD
From bbc.co.uk
LAMB CHOP TRAYBAKE RECIPE - BBC FOOD
From bbc.co.uk
ONE-TRAY LAMB WITH ROSEMARY AND FETA - TESCO REAL …
From realfood.tesco.com
LAMB CHOPS WITH FETA & CHEESE - NUWAVE/FLAVORWAVE RECIPE
From cookeatshare.com
4/5 (1)Total Time 19 minsCategory Quick And EasyCalories 169 per serving
- In a shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
- Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approximately 12-14 minutes (turning over 1/2 way).
- When chops are done, spoon equal portion of feta mixture on each chop and Nuwave on HI until cheese melts.
LAMB CHOPS WITH FETA SAUCE - FOOD NETWORK CANADA
From foodnetwork.ca
2.8/5 (15)Total Time 20 minsServings 4
10 CHEESES THAT MAKE LAMB TASTE EVEN BETTER - COOKINDOCS.COM
From cookindocs.com
LAMB CHOPS WITH RED ONION, GRAPE TOMATOES, AND FETA - EPICURIOUS
From bonappetit.com
LAMB CHOPS WITH FETA & CHEESE – NUWAVE/FLAVORWAVE - LUNCHLEE
From lunchlee.com
GRILLED LAMB, TOMATOES AND FETA RECIPE - LOVEFOOD.COM
From lovefood.com
GRILLED LAMB CHOPS WITH FETA CHEESE RECIPE | SAPUTO CHEESE
From saputo.ca
KIMI'S CHOP & OYSTER HOUSE - SALT LAKE CITY, UT ON OPENTABLE
From opentable.co.uk
GRILLED LAMB CHOPS WITH FETA SAUCE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love