MEDITERRANEAN BAKED LAMB CHOPS WITH ROOT VEGETABLES
Sheet Pan Mediterranean Baked Lamb Chops with Root Vegetables. A special marinade with quality extra virgin olive oil, garlic and warm spices adds all the flavor. Gluten Free. Be sure to read the post for more important tips.
Provided by The Mediterranean Dish
Categories Entree/Dinner
Time 50m
Number Of Ingredients 16
Steps:
- Season lamb chops with Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.
- Preheat oven to 400 degrees F.
- Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.
- In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)
- Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots) to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.
- To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat. Set aside to marinate.
- Place vegetables in heated oven and bake for 15 minutes or so.
- When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)
- When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.
- Serve with a side of tahini sauce, if you like.
Nutrition Facts : Calories 512 calories, Sugar 6.3 g, Sodium 199.5 mg, Fat 31 g, SaturatedFat 7.6 g, TransFat 0.4 g, Carbohydrate 25.4 g, Fiber 4.9 g, Protein 36.6 g, Cholesterol 112.2 mg
MEDITERRANEAN LAMB SHANKS
Provided by Molly O'Neill
Categories dinner, main course
Time 3h20m
Yield Four servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
- Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
- Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
- Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).
Nutrition Facts : @context http, Calories 714, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 41 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 1782 milligrams, Sugar 11 grams, TransFat 0 grams
MEDITERRANEAN ROAST LAMB
Make and share this Mediterranean Roast Lamb recipe from Food.com.
Provided by Bergy
Categories Lamb/Sheep
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F, lightly oil a shallow roasting pan.
- In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
- Blend until almost pureed.
- Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
- Let it rest for 10 minutes before carving.
HERBED LAMB CUTLETS WITH ROASTED VEGETABLES
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
- Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
- Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
- Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
Nutrition Facts : Calories 429 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
LAMB CHOPS WITH HUMMUS & ROASTED TOMATOES
Introduce a little sunshine to your day whatever the weather with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta
Provided by Cleo Gorringe
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Mix the oil and garlic together, then rub half over the lamb chops. Season well, then set aside to marinate. Heat oven to 220C/200C fan/gas 7.
- Put the tomatoes on a baking tray, then drizzle over the remaining oil mixture and season. Cook for 8-10 mins until soft, adding the pine nuts for the final 2-3 mins to toast.
- Make the hummus by blitzing all the ingredients together with 2-3 tbsp water until smooth.
- Heat a griddle pan over a medium-high heat and cook the lamb for 4-5 mins on each side, or until cooked to your liking. Hold the fatty side of the meat against the pan for 2-3 mins until crisp. Cover and set aside to rest for 5 mins.
- Spread the hummus over a platter or four plates and top with the tomatoes, a drizzle of olive oil, the lamb and watercress. Scatter over the olives, pine nuts, feta and mint, and serve with the flatbreads.
Nutrition Facts : Calories 867 calories, Fat 58 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1 milligram of sodium
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