Lamb Feta Peppers Food

LAMB AND RICE STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
• Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
• Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
• Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
• Cool the peppers and sauce for a make-ahead meal or serve immediately.
• For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
• Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.

LAMB FETA PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
• Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
• In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
• Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
• Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

LAMB, FETA & MINT SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
• Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
• Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

MEDITERRANEAN LAMB-AND COUSCOUS-STUFFED BELL PEPPERS

Steps:

• Slice peppers in half lengthwise through the stems and remove seeds.
• Place halves, cut side down, in a 12-by-17-inch baking pan.
• Bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
• Meanwhile, in a 10-to-12-inch frying pan over high heat, stir onions, garlic, thyme, mint and rosemary in olive oil until onions are limp and begining to brown, about 5 minutes.
• Add ground lamb and 3 tablespoons lemon juice.
• Stir until lamb is browned and crumbly, 2 to 3 minutes.
• Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
• Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
• Stir in parsley; add salt to taste.
• Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
• Sprinkle feta cheese evenly over filling.
• Bake until cheese is slightly melted, 3 to 5 minutes.
• Transfer peppers to a platter.
• Serve.

STUFFED PEPPERS WITH GROUND LAMB

Steps:

• Preheat oven to 375 degrees Fahrenheit
• Take ground lamb and add onions, soup mix , bread crumbs and egg and fold in together.
• Wash and core peppers. Cut them into halves down the middle.
• Pack the lamb meat into the pepper halves firmly.
• Bake the peppers uncovered in a glass dish for 30 mins or until meat is browned.
• Remove peppers from oven and spoon tomato sauce over peppers.
• Bake for an additional 15 minutes.
• Take peppers out.
• Raise oven temp to broil.
• Cover peppers over with cheese and bake until cheese is golden brown.
• Remove from oven and serve hot.

POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI

Steps:

• Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
• Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
• Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
• Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
• Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
• Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.

GREEK STUFFED PEPPERS RECIPE

Steps:

• Gather the ingredients.
• Heat the olive oil in a large frying pan to medium-hot, add the chopped onion and cook for 5 minutes, making sure the onion does not brown. Add the garlic and cook for two minutes more.
• Tip the tomatoes into the pan and stir through the onions, cook for three minutes continually stirring until they start to break up; if using canned simply stir through.
• Add the meat, wine, and thyme to the pan and stir well, reduce the heat and cook for 10 minutes, occasionally stirring to break up the meat. Once cooked, stir again, add the rice, and a little salt for taste.
• Preheat the oven to 350F.
• Cut the peppers into halves lengthwise. Pack together into an oven-proof baking dish and fill equally with the ground meat mixture. Cook in the center of the heated oven for 15 minutes, sprinkle over the crumbled feta evenly over each pepper, and return the dish to the oven for a further 25 to 30 minutes ensuring the peppers are heated throughout and the peppers soft but not falling apart. If the peppers start to collapse, reduce the heat of the oven.
• Serve immediately with a light sprinkling of thyme and black pepper.

LAMB AND FETA PATTIES WITH RED PEPPER RELISH

Steps:

• Make relish:
• Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
• Make patties while relish is simmering:
• Preheat broiler.
• Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4 1/2-inch patties (about 1/2 inch thick).
• Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish.