LAMB WITH WARM POTATO & OLIVE SALAD
This restaurant-standard dish is simple to make but worthy of any dinner party. Cooking the lamb this way stops it drying out and gives it a subtle flavour
Provided by Flynn McGarry
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.
- Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture - make sure to cover all sides. Chill in the fridge for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.
- To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.
Nutrition Facts : Calories 849 calories, Fat 63 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD
Steps:
- Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing seperately and chill at leat 6 hours or overnight. Bring dressing to room temperature before using.
- Cook potaotes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and papper.
- Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135°F., brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.
PEPPERED LAMB POTATO SALAD
This is your meat & vege thrown into a great all in one salad - it's very tasty and filling. I usually add more garlic - just because we love garlic. This was from a 1997 WW 'Eat for Energy' pullout. Dressing can be made a day ahead.
Provided by Annetty
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim any fat from lamb.
- Combine lamb and peppercorns in a bowl.
- Add Lamb, in batches to heated grill or BBQ; cook until brown (and your likeness ie; Medium) and tender.
- Slice Lamb.
- Boil, Steam or Microwave Potatoes until tender.
- Dressing: Combine all ingredients in jar; shake well.
- Combine hot potatoes with lamb, shallots, spinach, basil and dressing in a bowl; toss gently.
Nutrition Facts : Calories 667.5, Fat 33.8, SaturatedFat 12.4, Cholesterol 116.2, Sodium 192.3, Carbohydrate 53.6, Fiber 7.7, Sugar 4.7, Protein 36.9
GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices
Provided by Sara Buenfeld
Categories Main course
Time 2h15m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.51 milligram of sodium
LAMB WITH POTATOES AND PEAS
Make and share this Lamb With Potatoes and Peas recipe from Food.com.
Provided by byZula
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook lamb and onion over medium-high heat until meat is browned and onion is soft.
- Drain fat.
- Stir in spices, seasonings, potatoes and water.
- Cover and simmer until potatoes are soft, about 30 minutes.
- Stir occasionally to break up potato.
- Add peas and tomato and simmer for another 5 minutes.
- Serve 1 cup of lamb mixture over 1/2 cup rice.
Nutrition Facts : Calories 686.1, Fat 21, SaturatedFat 8.4, Cholesterol 55.2, Sodium 836.6, Carbohydrate 99.4, Fiber 8.4, Sugar 6.5, Protein 24.7
NEXT LEVEL POTATO SALAD
Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more
Provided by Barney Desmazery
Categories Side dish
Time 22m
Number Of Ingredients 11
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
- While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
- Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.
Nutrition Facts : Calories 310 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
NEW POTATO & ROASTED PEPPER SALAD
James Martin's hearty salad is full of flavour and it couldn't be easier to make - substantial but with a minimum of preparation
Provided by James Martin
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
- Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.
Nutrition Facts : Calories 517 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.09 milligram of sodium
GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD
This is a great recipe! So many wonderful flavors blended together! This is my favorite recipe for lamb.** Note: do not wash mushrooms or put them in water, they will become mushy. Use a vegetable brush or wipe them with a damp paper towel. Times are approximate. Chilling time is not figured into time.
Provided by FLUFFSTER
Categories < 4 Hours
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix mustard and lemon juice in a medium boil. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Take lamb out of the package and place in a large baking dish. Pour 1 1/3 cups of dressing over the lamb, turning to coat both sides. Cover lamb and remaining dressing separately and chill at least 6 hours or overnight. Bring dressing to room temperature before using.
- Cook potatoes in a large pot of salted water just until tender. about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in a large.
- pot of boiling, salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and pepper.
- Prepare BBQ (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermomether inserted into the thickest part of meat registers 135° (57°C), brushing with remaining marinade from baking dish, about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves. Mound potato salad in center. Cut the lamb against the grain in diagonal slices. Arrange sliced lamb around the edges of the platter. Drizzle lamb with remaining reserved dressing. Garnish salad with with fresh basil sprigs and serve.[.
Nutrition Facts : Calories 966.1, Fat 65.4, SaturatedFat 19.3, Cholesterol 181.7, Sodium 999.2, Carbohydrate 37.2, Fiber 7.4, Sugar 2.7, Protein 58.5
PEPPERED POTATO SALAD
Make and share this Peppered Potato Salad recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes; do not peel.
- Cube potatoes and boil in salted water until fork tender, about 15 minutes. Drain and cool.
- Finely chop yellow onion and all peppers; combine in a bowl; add cooled potatoes.
- Sprinkle salt to taste.
- Add mayonnaise and mix thoroughly.
- Spoon and press into a small bowl; level top with spoon.
- Sprinkle with cayenne pepper.
- Refrigerate for at least 1 hour to blend flavors.
Nutrition Facts : Calories 165.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 5.2, Sodium 125, Carbohydrate 27.9, Fiber 2.6, Sugar 2.4, Protein 2.6
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