LAMB PITAS WITH YOGURT SAUCE
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic exchanges
LAMB OR CHICKEN IN ONION-YOGURT SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high. Add onions, garlic and a large pinch of salt. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes. Stir in spices, and cook another minute or so. Add lamb or chicken, and stir.
- In a bowl, whisk yogurt with cornstarch until smooth. Stir it into mixture; if using chicken, add 1/3 cup water. Bring to a gentle simmer over medium heat, then cover and turn heat to low. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 37 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 14 grams, Sodium 907 milligrams, Sugar 9 grams, TransFat 0 grams
MEDITERRANEAN LAMB MEATBALL SANDWICHES WITH YOGURT SAUCE
Lamb meatballs are mixed with garlic, onion, paprika, cumin and mint. They are blended smoothly in a food-processor to make it kid-friendly by hiding the green mint. The meatballs are lightly fried and baked before adding to a pita with feta, lettuce, tomatoes and a tahini yogurt sauce.
Provided by ainsliek
Categories Ground Lamb
Time 43m
Yield 4
Number Of Ingredients 18
Steps:
- Combine onion, mint, and garlic in a food processor; process until minced. Add lamb, paprika, cumin, salt, and pepper; process until smooth.
- Form 1 1/2 teaspoon of the lamb mixture into a ball. Repeat with remaining lamb mixture to make 20 meatballs.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Fill a large skillet with 1/4 inch of oil; heat over medium heat until bubbles form around the end of a wooden spoon dipped into the oil. Add half of the meatballs; cook until browned, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with remaining meatballs.
- Bake meatballs in the preheated oven until center is no longer pink, about 10 minutes.
- Mix yogurt, tahini, and lemon juice together in a bowl to make yogurt sauce.
- Place 2 to 3 tablespoons yogurt sauce in a line down the center of each sheet of lavash. Add 2 to 3 tablespoons of feta cheese, 1/4 cup of lettuce, 2 tablespoons of tomato, 2 tablespoons of cucumber, and 5 meatballs. Fold up one end and sides of the lavash to roll into wraps.
Nutrition Facts : Calories 849.8 calories, Carbohydrate 71.2 g, Cholesterol 110.5 mg, Fat 46.5 g, Fiber 9.8 g, Protein 41.2 g, SaturatedFat 15.5 g, Sodium 1474.5 mg, Sugar 7.4 g
BUTTERFLIED LEG OF LAMB WITH CARAMELIZED ONION BBQ SAUCE
Steps:
- Make the marinade. Whirl all the marinade ingredients together in a food processor. Needle the lamb all over with a fork, and nestle it in a nonreactive bowl. Spoon the marinade onto the meat and slather it around til the meat is well coated. Cover and marinate in the fridge overnight.
- Prepare a hot coal bed and mound the coals on one side of the grill. When you're ready to cook, scrape off all the marinade and pat the meat dry. Lay the lamb, boned side down, directly over the coals. Sear it for 4 minutes. Flip it over and sear the other side for another 3 to 4 minutes. Slide the meat away from the coals, to cook it with indirect heat. Cover the grill and adjust the heat so that it's 325° to 350° inside. Roast for 50 to 60 minutes, til the internal temperature reaches about 145°.
- Get the sauce cooking while the meat roasts. Drop the butter in a saucepan and melt over low heat. Add the onions and season with salt and pepper. Cook slowly, stirring every now and then, til deeply caramelized. Add the broth, Mutha Sauce, and cumin. Keep warm over low heat.
- Check the meat with an instant-read thermometer, and once it reaches 145°, pull it off the grill and let it rest for 15 minutes. Carve the lamb across the grain into 1/4-inch slices on a cutting board with a well to catch all those delicious juices. You might have to remove some odd connectors or cut the muscle clods into more manageable sizes, but do what you've gotta do and keep carving across the grain. Arrange the meat on a platter.
- Pour all the accumulated meat juices into the sauce, and boost the heat up for a minute or two to get it nice and hot. Stir in the mint and then ladle the sauce over the sliced lamb. It's ready to go.
CHICKEN THIGHS IN YOGURT AND ONIONS
This dish is easy and quick to prepare and good enough a dinner party...can I say it doesn't cost much to throw together!
Provided by TishT
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large frying pan and add 2 tablespoons of the oil. Add the garlic and onion and saute until the onion is tender. Do not brown.
- Season the chicken with salt and pepper to taste. Heat another frying pan and add the remaining 1 tablespoon of oil.
- Brown the chicken on both sides and remove to a 13X9" glass baking dish.
- When the onions are tender stir in the yogurt and parsley off the heat. Salt and pepper to taste.
- Pour the mix over the chicken thighs and bake at 375º for 35 minutes.
Nutrition Facts : Calories 586.6, Fat 42.8, SaturatedFat 12.2, Cholesterol 173.8, Sodium 201.9, Carbohydrate 11.8, Fiber 0.8, Sugar 8.1, Protein 37.4
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