GREEK LAMB SALAD WITH TZATZIKI
For a fast, simple and healthy family dinner that is absolutely packed with flavour, try this Greek lamb salad recipe! Marinated grilled lamb served warm with a drizzle of fresh tzatziki turns this classic Greek salad into something truly special. And the whole dish can be on your table (from scratch) in just 15 minutes!
Provided by Andrea Geddes
Categories Main Course Salad
Time 15m
Number Of Ingredients 23
Steps:
- Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required.
- Combine all of the marinade ingredients in a bowl and add the lamb. Stir until the lamb is completely covered and then cover and refrigerate. Allowing the lamb to marinate for 2+ hours or overnight is ideal, but otherwise let it sit for as long as possible while you prepare the other ingredients.
- Add all of the chopped salad ingredients into a bowl and toss with the lemon juice and olive oil.
- Heat a large frying pan (or use your BBQ for less dishes) with a little extra olive oil. Cook the lamb over a medium high heat until cooked, but still pink in the middle. Allow to rest for 3-5 minutes.
- Spread the salad over a large platter or individual plates. Top with the lamb pieces, a drizzle of tzatziki and pieces of crumbled feta. Serve immediately. Enjoy!
Nutrition Facts : Calories 597 kcal, Carbohydrate 20 g, Protein 29 g, Fat 46 g, SaturatedFat 14 g, Cholesterol 77 mg, Sodium 599 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
MARINATED, BREADED LAMB CHOPS WITH ROSEMARY AND GARLIC
I found a lot of great recipes out there for grilled lamb chops but only one for breaded, and it didn't have a lot of flavor. So I came up with this easy recipe myself a few years ago. It's bursting with flavor and has become a comfort food staple in our home. Use plain or Italian bread crumbs. We like it with a Caesar salad and garlic mashed potatoes.
Provided by MSAGGIEAMY
Categories Meat and Poultry Recipes Lamb Chops
Time 3h50m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
- Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
- Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
- Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 23.2 g, Cholesterol 118.3 mg, Fat 15.6 g, Fiber 0.9 g, Protein 19.4 g, SaturatedFat 6.3 g, Sodium 1244.3 mg, Sugar 6 g
LAMB & GARLIC BREAD SALAD
Try these tasty lamb cutlets served with a vibrant salad of garlic bread, mint, charred cucumber and tomato. It's an easy midweek meal or an al fresco lunch
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix half the mint with 1 tbsp oil, the lemon zest and a large pinch of salt and black pepper, then rub the mixture all over the lamb cutlets.
- Bake the garlic bread for 15 mins, then allow to cool a little. Tear into chunks and return to the oven for 5 mins to dry out.
- Meanwhile, put a griddle pan or large frying pan over a high heat and, once very hot, cook the lamb for 2-3 mins each side or until nicely seared outside but still pink in the middle. (You may have to do this in two batches.) Set aside to rest while you make the salad.
- Put the tomatoes and cucumber in the same hot pan and cook for 2 mins or until a little charred - you will need to do this in batches. Tip into a large bowl and add thetoasted bread, remaining mint and the parsley.
- Mix the lemon juice with the remaining olive oil and the honey, then season. Pour the dressing over the salad and toss gently so the tomatoes don't break up too much. Serve the warm salad alongside the lamb cutlets.
Nutrition Facts : Calories 658 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
THE ULTIMATE GARLIC BREAD RECIPE
This is the garlic bread you've been dreaming of all your life! The perfect balance of garlic buttery goodness makes this the ultimate garlic bread.
Provided by Rachel Farnsworth
Categories Bread
Time 10m
Number Of Ingredients 9
Steps:
- Slice the bread in half lengthwise and place each half on a baking sheet.
- In a small bowl, mix together the butter, olive oil, basil, oregano, parmesan, minced garlic, salt and pepper. Mix it well.
- Spread the butter in a generous, even layer on each half of the French bread.
- Put the baking sheet underneath the broiler in the oven. Broil until it just starts to brown. Watch it closely because how fast it cooks is dependent on how hot your broiler is and how close your rack is to the heating element. It shouldn't take more than 5 minutes.
- Devour.
OUR 30+ BEST SIDES FOR LAMB CHOPS (+CRISPY SWEET POTATO FRIES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Side Dish
Time 24m
Number Of Ingredients 4
Steps:
- Heat the oven to 400°F.
- Put sweet potato strips onto a baking sheet.
- Add salt and olive oil, stirring to coat.
- Bake 30 minutes, stirring every 10 minutes.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
GARLIC BREAD SALAD
When I saw the picture of this salad, I knew that I had to make it, and once I tasted it, I knew I had to post it. This is a fabulous salad with a delicious flavour. Makes a great lunch!
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
- Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 546.8, Fat 37.3, SaturatedFat 13.8, Cholesterol 65.9, Sodium 698.9, Carbohydrate 34.6, Fiber 10.7, Sugar 6.2, Protein 21.3
GARLIC STAKED LEG OF LAMB WITH SALAD OF MIXED GREENS
Steps:
- Preheat oven to 400 degrees F.
- Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
- Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
- Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
- To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
- To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.
RACK OF LAMB
I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.
Provided by Marie
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sear rack of lamb all over in skillet that can be used in the oven.
- With food processor running, drop shallot and garlic into top tube and process until finely minced.
- Add parsley and process until finely chopped.
- Add pieces of fresh bread (about one slice) and process to fine crumbs.
- Remove from processor to a bowl and mix in melted butter.
- Pat bread crumb mixture onto top of rack of lamb.
- Roast at 450° for 15 to 20 minutes.
- If crumbs brown too quickly, turn oven down to 425°.
- Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).
Nutrition Facts : Calories 307, Fat 30.3, SaturatedFat 15.6, Cholesterol 61, Sodium 269.1, Carbohydrate 8.7, Fiber 0.4, Sugar 0.6, Protein 1.6
SKILLET GARLIC BREAD
Easy and quick garlic bread made on a cast-iron skillet. This skillet garlic bread is buttery, garlicky and cheesy. The recipe takes 15 mins to make and great with spaghetti, meatballs and more!
Provided by Rasa Malaysia
Categories American Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Slice the French bread into pieces. Set aside.
- In a small bowl, mix all the ingredients for Garlic Butter Spread together.
- Brush the Garlic Bread Spread on the French bread, until the spread is used up, about 8 - 10 pieces, depending on the size of the French bread.
- Heat up a cast-iron skillet on medium heat. Toast the garlic bread on the skillet, with the spread side down. Toast for about 2 minutes, using a pair of tong to check. Make sure the garlic bread is toasted to golden brown. Serve immediately.
Nutrition Facts : Calories 145 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 14 grams fat, Protein 1 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 4 people, Sodium 184 milligrams sodium, Sugar 0 grams sugar
GRIDDLED LAMB WITH WILD RICE SALAD
Pan-fried lamb cutlets pair beautifully with this colourful rice salad, studded with olives, diced tomatoes and toasted almonds
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
- Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
- Mix the rice with the almonds, tomatoes, olives and parsley. Heat a griddle pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
- Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.
Nutrition Facts : Calories 634 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium
LAMB & GARLIC BREAD SALAD
Try these tasty lamb cutlets served with a vibrant salad of garlic bread, mint, charred cucumber and tomato. It's an easy midweek meal or an al fresco lunch
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix half the mint with 1 tbsp oil, the lemon zest and a large pinch of salt and black pepper, then rub the mixture all over the lamb cutlets.
- Bake the garlic bread for 15 mins, then allow to cool a little. Tear into chunks and return to the oven for 5 mins to dry out.
- Meanwhile, put a griddle pan or large frying pan over a high heat and, once very hot, cook the lamb for 2-3 mins each side or until nicely seared outside but still pink in the middle. (You may have to do this in two batches.) Set aside to rest while you make the salad.
- Put the tomatoes and cucumber in the same hot pan and cook for 2 mins or until a little charred - you will need to do this in batches. Tip into a large bowl and add the toasted bread, remaining mint and the parsley.
- Mix the lemon juice with the remaining olive oil and the honey, then season. Pour the dressing over the salad and toss gently so the tomatoes don't break up too much. Serve the warm salad alongside the lamb cutlets.
Nutrition Facts : Calories 658 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
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- To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
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