Mediterranean Vegetables With Lamb Food

MEDITERRANEAN VEGETABLES WITH LAMB

Steps:

• Heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.
• Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.
• Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

MEDITERRANEAN PASTA WITH LAMB MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
• For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
• Cook pasta according to package directions; drain.
• To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
• In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.

PROVENCAL LAMB WITH MEDITERRANEAN VEGETABLES

Steps:

• Proven‧al Lamb With Mediterranean Vegetables Coarsely grind first 3 ingredients in blender or spice grinder. Transfer to small bowl. Mix in salt and pepper. Rub oil, then spice mixture over lamb. Place lamb on baking sheet; let sit 1 hour.
• Preheat oven to 425°F. Roast lamb until thermometer inserted into center of meat registers 130°F for medium-rare, about 25 minutes. Let sit 10 minutes. Cut lamb between ribs into chops. Place 2 chops on each plate. Spoon Mediterranean Vegetables alongside.

MEDITERRANEAN ROASTED VEGETABLES WITH HERBS

Steps:

• Preheat oven to 450 degrees.
• Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
• Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
• Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
• Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.