SKEWERED LAMB WITH BLACKBERRY-BALSAMIC GLAZE
This dish proves that it takes only a couple of simple, high-quality ingredients to make a phenomenal main dish. I love serving these at parties, but they're also good for an
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the spreadable fruit, vinegar, rosemary and mustard. Pour 2/3 cup marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain lamb, discarding marinade in dish. Thread lamb onto 6 metal or soaked wooden skewers. Place kabobs on greased grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 10-12 minutes, turning once and basting frequently with reserved marinade. Sprinkle with salt before serving.
Nutrition Facts : Calories 255 calories, Fat 9g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 264mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SPICY LAMB KABOBS
This hearty meal-in-one is spicy, sweet and savory all at the same time. The combination of grilled lamb, crisp salad and honey pita wedges is wonderful. -Melinda Winner, Joffre, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 32
Steps:
- Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.
Nutrition Facts : Calories 610 calories, Fat 30g fat (15g saturated fat), Cholesterol 147mg cholesterol, Sodium 729mg sodium, Carbohydrate 43g carbohydrate (19g sugars, Fiber 5g fiber), Protein 39g protein.
CRANBERRY-GLAZED LAMB SKEWERS
Lamb marinated with savory cranberry sauce-I love making this for Christmas parties. Guests will appreciate that it's not your average appetizer. -Kim Yuille, Brooklyn, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients, stirring to dissolve sugar; transfer 1-1/2 cups to a large shallow dish. Add lamb and turn to coat; cover and refrigerate for several hours or overnight. Cover and refrigerate remaining cranberry mixture., Remove lamb from marinade; discard marinade. Thread lamb strips, weaving back and forth, onto 16 metal or soaked wooden skewers. Arrange in greased foil-lined 15x10x1-in. baking pans. Broil 4 in. from the heat for 2-3 minutes on each side or until lamb reaches desired doneness., Meanwhile, in a small saucepan, bring reserved cranberry mixture just to a boil over medium heat, stirring frequently. Serve with lamb.
Nutrition Facts : Calories 141 calories, Fat 3g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 135mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.
LAMB KABOBS WITH BULGUR PILAF
This is a great old family recipe that shows my Armenian heritage. The tender, slightly sweet lamb is complemented perfectly by the savory bulgur pilaf. -Ruth Hartunian Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the garlic, vinegar, mint and oil; add lamb. Seal bag and turn to coat; refrigerate for several hours or overnight., For pilaf, in a large skillet, melt butter. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork., Drain and discard marinade. Thread onto six metal or soaked wooden skewers., Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf.
Nutrition Facts : Calories 626 calories, Fat 31g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 644mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 10g fiber), Protein 38g protein.
RACK OF LAMB WITH BLUEBERRY SAUCE
In this rack of lamb recipe, we're actually roasting the meat over the sauce. And not just any sauce: we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season lamb generously with salt and black pepper. Heat oil over medium-high heat in an oven-proof skillet. Sear lamb on all sides until well browned, 3 to 5 minutes per side. Turn off heat. Remove lamb to a platter.
- Mix together Dijon mustard, rosemary, cinnamon, and cumin in a small bowl. Spread a thin layer of the mustard mixture on each rack of lamb.
- Place chopped shallots and pinch of salt into the same skillet. Cook and stir over medium-heat until shallots begin to lose moisture and become browned and soft, about 5 minutes. Add blueberries and continue cooking for about 2 minutes. Stir in red wine, turn off heat, and stir mixture to deglaze the pan.
- Place the racks of lamb into the skillet and interlace the rib bones together to push the lamb racks close together, leaving a lamb bone "zipper" in the center. Place the lamb racks into the center of the skillet. Season with a pinch of black pepper.
- Place skillet in pre-heated oven and roast lamb until internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, about 20 minutes.
- Remove lamb to a cutting board to rest about 5 minutes.
- Drizzle balsamic vinegar into the blueberry sauce; add a pinch of salt. Turn heat to medium-high and bring to a simmer to reduce sauce by half, about 4 minutes. Turn off heat and stir in butter. When butter is melted, check seasonings and add more salt if needed.
- Slice racks into pieces of 2 ribs each. Serve topped with a spoonful of the blueberry sauce.
Nutrition Facts : Calories 831.5 calories, Carbohydrate 10.4 g, Cholesterol 201.8 mg, Fat 62.1 g, Fiber 1.1 g, Protein 44.9 g, SaturatedFat 26 g, Sodium 238.1 mg, Sugar 5 g
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