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
LAMB CHOPS WITH EVERYTHING-BAGEL YOGURT AND CHICKPEAS
Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (available in specialty food stores and many grocery stores) adds a fiery punch to chickpeas simmered with carrots and tomatoes. It can vary greatly in spiciness and saltiness from brand to brand, so add a little at first and taste as you go.
Provided by Rhoda Boone
Time 50m
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.
- Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.
- In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.
- In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125°F for medium rare.
- Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.
- To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yogurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.
SPICED MARINATED LAMB CHOPS WITH GARLICKY YOGURT
These quick-cooking lamb chops make dinner feel instantly fancy.
Provided by Alison Roman
Categories Bon Appétit Dinner Party Lamb Kid-Friendly Cumin Coriander Garlic Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 servings
Number Of Ingredients 10
Steps:
- Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
- Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
- Serve lamb chops with reserved yogurt mixture alongside.
MARINATED LAMB LOIN WITH YOGURT SAUCE
Good, summery dinner! The sauce is delish, so double if you want to slather it over some grilled veggies too. Goes great with cous cous.
Provided by A la Carte
Categories Lamb/Sheep
Time 39m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
- Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
- Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.
GRILLED MARINATED LAMB CUTLETS
The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 6
Steps:
- Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
- When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.
Nutrition Facts : Calories 635 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 0.4 milligram of sodium
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