LAMB CHOPS WITH MINT AND PISTACHIO SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
- For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
- Drizzle the chops with some of the sauce and serve the remaining sauce alongside.
LAMB WITH MINT SALSA
This flavorful entree is well seasoned with an herb rub of basil, garlic, rosemary and thyme. Tender slices of meat are served with a refreshing salsa that will have even non-lamb lovers licking their lips.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings (2 cups salsa).
Number Of Ingredients 18
Steps:
- In a small bowl, combine the oil, garlic and seasonings. Rub over lamb. Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving., Bake lamb, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.
Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 270mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA VERDE
Provided by Chad Colby
Categories Lamb Kid-Friendly Yogurt Mint Rosemary Grill/Barbecue Bon Appétit Small Plates
Yield 8-10 Servings
Number Of Ingredients 23
Steps:
- Mint Yogurt:
- Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
- Do Ahead
- Mint yogurt can be made 1 day ahead. Cover and chill.
- Salsa verde:
- Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
- Do Ahead
- Salsa verde can be made 1 day ahead. Cover and chill.
- Lamb:
- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture.
- Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15-20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense). Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2-2 hours. (The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading.)
- Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice (slice only as much as you are serving.)
- Top lamb with lemons and mint; serve with mint yogurt and salsa verde.
- Do Ahead
- Lamb can be marinated 1 day ahead; chill. Lamb can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above.
LAMB CHOPS WITH FRESH MINT
Think of this as a fresher, more updated take on classic lamb chops with mint jelly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
- Heat a skillet over medium-high heat, and add the remaining olive oil.
- Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
- Top with the mint mixture and serve immediately.
Nutrition Facts : Calories 347 g, Fat 26 g
LAMB CHOPS WITH RED PEPPER & MINT SALSA
This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
- For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
- Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.66 milligram of sodium
GREEK LAMB KABOBS WITH YOGURT-MINT SALSA VERDE
Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
Provided by Ben S.
Categories World Cuisine Recipes European Greek
Time 1h13m
Yield 4
Number Of Ingredients 18
Steps:
- Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
- While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
- Preheat an outdoor grill for medium heat.
- Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.
Nutrition Facts : Calories 688 calories, Carbohydrate 4 g, Cholesterol 115.2 mg, Fat 57.6 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 10.7 g, Sodium 908.1 mg, Sugar 1.1 g
ROAST RACK OF LAMB WITH LEMON-MINT SALSA VERDE
Plan ahead because the lamb needs to marinate for at least 8 hours. To serve, lean the cut chops up against a pile of roasted garlic mashed potatoes and a side of bright green beans.
Provided by Jessica Bard
Categories Main Course
Yield eight.
Number Of Ingredients 6
Steps:
- Finely grate 1 Tbs. zest from the lemons and then squeeze them to yield 3 Tbs. juice. Combine the zest and juice with the mint, garlic, 2 tsp. salt, and 1 tsp. pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Reserve 1/4 cup and refrigerate.
- Trim the fat on the lamb racks to a 1/4 -inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 -inch diamond pattern. Arrange the racks, fat side up, in a 9×13-inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the remaining salsa verde all over the racks. Cover and refrigerate for at least 8 hours and up to 24 hours.
- Heat the oven to 425°F. Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan (or rimmed baking sheet)-they should fit in one layer. Brush the top and sides of each rack with 1 Tbs. of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs. more of the salsa verde and continue to roast to an internal temperature of 130° to 135°F for medium rare, an additional 15 to 20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving.
Nutrition Facts : ServingSize eight., Calories 440 kcal, Fat 320 kcal, SaturatedFat 12 g, TransFat 36 g, Carbohydrate 2 g, Fiber 1 g, Protein 25 g, Cholesterol 100 mg, Sodium 360 mg, UnsaturatedFat 22 g
LAMB SALSA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan with oil and over medium heat, saute the onions until soft. Add the ground lamb and cook until browned, breaking up the chunks with a wooden spoon. Drain well and place in a serving bowl. Stir in the onion powder and black pepper. Allow to cool and then add pineapple, green pepper, tomatoes, cucumber, cilantro and feta cheese. Adjust the seasoning and serve with pita bread or crackers.
ROAST LEG OF LAMB WITH POMEGRANATE, CUCUMBER AND MINT SALSA
Steps:
- Preheat oven to 325°F.
- Mince garlic. Put lamb on a rack in a roasting pan and in small bowl stir together garlic, rosemary, mint, and oil. Rub mixture onto lamb and season with salt and pepper. Roast lamb in middle of oven 1 1/2 hours, or until a meat thermometer registers 145°F for medium-rare. Transfer lamb to a cutting board and let stand, covered loosely with foil, 10 minutes.
- Make salsa while lamb is standing:
- Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)
- Thinly slice lamb across grain and arrange on a platter. Top lamb with some salsa and serve remaining salsa on the side.
More about "lamb with mint salsa food"
FODMAP IT!™ GRILLED BUTTERFLIED LEG OF LAMB WITH MINT ...
From fodmapeveryday.com
3.5/5 (2)Category DinnerCuisine AmericanTotal Time 6 hrs 30 mins
- For the Marinade: Either the morning of the evening that you plan to cook the lamb (preferable) or the night before, whisk the red wine, Garlic-Infused Oil and raspberry vinegar together in a large bowl (large enough to hold the lamb). Whisk in the scallions and season to taste with salt and pepper. Add the lamb. Refrigerate for at least 6 hours or for the overnight and day duration, turning the lamb often to marinate evenly.
- Alternatively, I actually find it very handy to place the marinade in a large zip-top bag, add the lamb, remove the air and seal the bag. The marinade will be all around the lamb and you won’t have to tend to it.
- Up to a few hours before serving, make the Mint Salsa Verde. You can also make it the day before and bring it back to room temperature.
- For the Lamb: Prepare a hardwood charcoal fire and create a fairly hot fire. Remove the lamb from the marinade, allowing excess to drip away. Grill lamb for about 6 to 8 minutes on each side or until done to your liking. I like to remove it at 130°F/55°C and allow it to rise to 135°F/58°C upon resting for medium-rare.
MARINATED LAMB CUTLETS WITH SPICY MINT AND CUCUMBER SALSA ...
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Place the lamb cutlets on a plate and rub both sides with marinade, then allow to come to room temperature for an hour.
- Combine all the salsa ingredients in a bowl. Mix well and season with sea salt and freshly ground black pepper.
- Heat your barbecue to hot and give the grill bars a good wipe so they are clean. Place the cutlets on the grill and cook for 3 minutes, turn and cook for a further 2 minutes. Remove and place on a plate to rest in a warm place for 3 minutes.
LEG OF LAMB WITH MINT SALSA VERDE - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 12-14Calories 410 per servingTotal Time 2 hrs 20 mins
- Place lamb in a roasting pan fitted with a rack and rub with 1 tablespoon of the oil and sprinkle with pepper and 2 teaspoons of salt.
- Turn lamb over, lower oven temperature to 350°F and continue roasting until lamb reaches the desired doneness, about 1 1/4 hours more for medium (an instant-read thermometer inserted into the thickest part but not touching bone will register about 145°F).
LAMB RACK RECIPE WITH MINT SALSA VERDE - GREAT BRITISH …
From greatbritishchefs.com
Servings 2Estimated Reading Time 4 minsCategory Main
RECIPE - SADDLE OF LAMB WITH MINT SALSA VERDE - LCBO
From lcbo.com
GRILLED LAMB KEBABS WITH PISTACHIO-MINT SALSA RECIPE ...
From myrecipes.com
4/5 (1)Total Time 30 minsServings 4-6Calories 598 per serving
- Heat a grill to high (450° to 550°). Combine honey, garlic, 1/2 tsp. salt, and 4 tbsp. oil in a medium bowl. Add lamb and mix to coat well. Thread lamb onto skewers.
- Meanwhile, put mint, parsley, kefir, pistachios, 1/4 tsp. salt, and remaining 6 tbsp. oil in a food processor. Pulse until pistachios are finely chopped, about 1 minute.
- Put cannellini in another medium bowl. Mix in 1/2 cup pistachio mixture and remaining 1/2 tsp. salt.
- Grill lamb until done the way you like, about 10 minutes for medium, turning once. Remove from heat. Spread beans on a platter and arrange lamb skewers on top. Spoon remaining pistachio sauce over lamb.
GRILLED LAMB CHOPS IN MINT SALSA VERDE RECIPE - FOOD.COM
From food.com
Servings 2Total Time 48 minsCategory Lamb/SheepCalories 1630 per serving
- Rub the lamb chops with 2 tablespoons of olive oil and season to taste with salt and pepper;set aside.
- Wash and finely chop all of the fresh herbs,mix together in a bowl.Finely chop all remaining ingredients-the anchovies,capers,and garlic,and add to the herbs.Drizzle in the olive oil and stir well ;set aside.
- Build a fire in a charcoal grill (of course you can use a gas or electric grill if you want to,but I promise you'll be missing out on a lot of flavor;the recipe says to set a gas grill to medium -hot)When the grill is ready add the lamb chops and turn when one side is browned.and continue cooking to your liking.6-8 minutes for medium-rare.10-12 minutes will give you medium well to well done.
LAMB AND FETA TACOS WITH MINT SALSA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Lunch
- Heat a frying pan or barbecue to a high heat. Season the lamb well with salt and pepper. Add the olive oil to the pan (or rub on the lamb if using the barbecue) and fry or grill the lamb for about 2-3 minutes on each side until done to your liking. Transfer to a plate. Squeeze over the lemon juice and scatter with oregano and a little more salt and oil. Rest for 5 minutes, then slice into thin strips.
- For the mint salsa, combine the ingredients together and allow to stand for 10 minutes before using. Heat the tortillas and add the sliced lamb, some crumbled feta, slices of tomato and a spoon of salsa to each taco.
- Tip: When cleaning a barbecue, all you need to do is heat it for 15 minutes or so to burn away any oil and food scraps, then give it a once-over with a wire brush.
LAMB SHOULDER WITH FRESH MINT SALSA VERDE RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory MainsServings 4Total Time 30 mins
- For the salsa verde, place the mint, parsley, capers, garlic, olive oil, lemon zest and juice in a small food processor. Season with salt and pepper and process until well combined.
- Preheat a barbecue or grill plate over medium-high heat. Drizzle the lamb with olive oil then place on the grill. Cook for 10 minutes each side for medium, or until it is golden and slightly charred. Remove from the heat and rest on a tray, lightly covered with foil, for 5-10 minutes.
- Place lamb on a board and thinly slice. Drizzle with salsa verde and serve with peas and fresh mint.
LAMB SHAWARMA WITH POMEGRANATE MINT SALSA - JAMIE GELLER
From jamiegeller.com
Servings 6-8Total Time 12 hrs 15 minsCategory Main, Dinner
- Prepare the meat 1. Combine the soy sour cream, 1/4 cup water, the lemon juice, vinegar, olive oil, onions, and garlic in a large bowl.
- Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours (the longer you allow the meat to marinate, the more tender and flavorful it will be).
GRILLED LAMB STEAKS WITH CHILE-MINT SALSA ... - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 1 hr 30 mins
- In a small bowl, mix the lime juice and zest with the sugar, 1 tablespoon of the fish sauce and one half of the minced jalapeños. Stir to dissolve the sugar, then stir the oil into the salsa.
- In a small saucepan of boiling water, blanch the mint leaves just until wilted. Drain, refresh under cold water and drain again. Squeeze the mint dry, then mince; stir into the salsa with the scallion.
- In a small bowl, mix the remaining 1 tablespoon of fish sauce, 2 tablespoons of mint and half of the jalapeños with the garlic and honey. Spread over the lamb steaks and refrigerate for 1 hour.
- Light a grill; lightly oil the grate. Season the lamb with salt and pepper. Grill the steaks over a medium-hot fire, turning once, until browned, about 8 minutes for medium. Serve with the salsa.
GUNPOWDER LAMB WITH MINT DRESSING, PINEAPPLE SALSA AND ...
From more.ctv.ca
Servings 8Total Time 1 hr 30 minsCategory Dinner
- Start by making the gunpowder spice paste – blitz the dried chillies, spices and a good pinch of sea salt and black pepper in a spice grinder or blender until you have a powder. Peel and add the garlic, pour in the vinegar and vegetable oil, then blitz to a paste.
- Trim the excess fat from the lamb, then lightly slash the flesh all over with a sharp knife. Rub the spice paste all over, really getting into all the nooks and crannies, then marinate in the fridge for at least two hours, preferably overnight.
- When you’re ready to cook, preheat the oven to 200ºC/400ºF/gas 6 and a griddle pan to high (or you can use the barbecue for added smokiness).
- Sear the lamb for 20 minutes on the griddle, turning regularly to build up a gnarly crust, then place in a roasting tray. Drizzle with olive oil and pop into the oven for a further 20 minutes – these timings are for blushing pink, but feel free to adjust to your liking. Remove to a board to rest.
LAMB CHOPS WITH MINT SALSA AND POTATOES RECIPE | GOURMET ...
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Servings 4Category Midweek Dinner
- Preheat oven to 150°C. Add potato to a saucepan of cold water, bring to the boil and cook until just tender (5-10 minutes). Drain.
- Heat oil in a large frying pan over high heat. Season lamb chops to taste, add to pan and fry, turning once, until golden brown but still pink in the centre (3-4 minutes each side; fry in batches if there's not enough space). Transfer to an oven tray and keep warm in oven.
- Add potatoes to pan and fry, turning occasionally, until light golden (2-4 minutes). Serve potatoes and lamb topped with salsa alla menta and mint.
LAMB CHOPS WITH MINT PISTACHIO SALSA VERDE | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 25 minsCategory Main CourseCalories 857 per serving
- For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
- For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
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