MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
GRILLED LAMB SANDWICHES WITH APRICOT AND JALAPENO RELISH
I love fruit with lamb, whether it is roasted grapes and figs in the fall, dried fruits in the winter or stone fruits in the spring and summer. The sweetness with the savory herbs is always a hit. My mom always served mint jelly with lamb when I was growing up. Adding fresh mint and honey into the mix is a throwback to those mint jelly days of my childhood. I encourage you to find a honey from your local area. Honey is a natural remedy for fighting hay fever or allergies. When you're out on a picnic, honey can help keep sensitivities at a minimum.
Provided by Food Network
Time 2h45m
Yield 6 to 8 sandwiches
Number Of Ingredients 26
Steps:
- Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
- Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
- For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
- Remove the lamb from the marinade and let come to room temperature before cooking.
- Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
- Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
- You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
- Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
- Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.
LAMB BURGERS WITH CHARRED TOMATOES AND FETA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Add the cumin, coriander, oregano, paprika, red pepper flakes, cinnamon and 1 1/2 teaspoons salt to a small bowl and stir to combine. Add the ground lamb to a large bowl and break up slightly with a fork. Add the spice mixture to the lamb and using clean hands, mix the meat so the spice mixture is evenly dispersed. Form the meat into 4 equal size patties to fit the size of the buns.
- Brush the grates of an outdoor grill with oil and preheat to medium-high. On one side of the grill add the burgers and cook until the internal temperature is 145 degrees F, about 4 minutes per side. Remove the burgers to a plate. Once you remove the burgers, place the buns, cut side- down on the grill to lightly toast, about 2 minutes.
- To assemble burgers: Lay buns on a clean work surface, cut side-up. Spread the Tzatziki Sauce evenly on the top and bottom halves of the buns. Place a patty on each of the bottom buns and top with Charred Tomatoes and Feta. Place the top buns on and serve.
- Grate the cucumber on the large holes of a box grater. Using clean hands, squeeze as much liquid as possible out of the cucumber. Add it to a small bowl and stir in the sour cream, dill, lemon juice and 1/4 teaspoon salt. Refrigerate in an airtight container for up to 3 days.
- Add the tomatoes to a large bowl and place the onions on top. Add the olive oil and 1/4 teaspoon salt and, using clean hands, rub the onions so they are coated in olive oil, but try to keep them intact in their rings. Lay the onions on a plate or rimmed baking sheet. The residual salt and oil will have dripped down to the tomatoes, so give them a slight toss to coat them. Skewer the tomatoes on a metal or wood skewer. This will help them not fall through the grates of the grill. (If using a wood skewer then be sure to soak in water for 30 minutes before using.)
- Brush the grates of an outdoor grill with oil and preheat to medium-high. Add the onions and tomatoes and grill until the onions are charred in places and the tomatoes are slightly bursting, about 2 minutes per side. Remove the onions and tomatoes and add to a medium bowl. Using kitchen shears, roughly cut up the onions and tomatoes. Add the crumbled feta and toss to combine. Refrigerate in an airtight container for up to 3 days.
MINI GREEK LAMB BURGERS
These lamb sliders are topped with cool and creamy tzatziki for a Greek twist on a classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
- Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
- To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with burgers, tomato, and tzatziki.
Nutrition Facts : Calories 541 g, Fat 24 g, Fiber 2 g, Protein 37 g
APRICOT & MINT LAMB BURGERS W/ GREEN MAYONNAISE
These burgers are absolutely to die for! An interesting twist to an ordinary meal. As you're prepping the patties they may seem a litle loose but don't worry, they will hold together, just be gentle! Mayo can be made mixing by hand if you do not have a food processor, just make sure you chop everything really good before mixing. Enjoy!
Provided by KLBoyle
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place first 7 ingredients for burgers in a bowl and mix well.
- Form into 4 burger patties and either grill or pan fry to medium well.
- Place the seasonings for mayo in a food processor and turn on low, adding oil in a slow stream.
- When all oil has been added, add lemon juice.
- Stir in shallots, watercress, parsley and pine nuts. Mix until all is chopped and blended well.
- Store in fridge until ready to use.
- When burgers are done, place on bun and top with green mayonnaise. Sliced apricots and cucumbers are delicious on these as well.
Nutrition Facts : Calories 853.8, Fat 70, SaturatedFat 17.7, Cholesterol 130, Sodium 862.6, Carbohydrate 32.2, Fiber 2.4, Sugar 9, Protein 25.2
SALMON BURGERS WITH GINGER MUSTARD MAYONNAISE
Categories Sandwich Ginger Mustard Sauté Quick & Easy Mayonnaise Salmon Summer Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Make Mayonnaise:
- In a small bowl whisk together mayonnaise ingredients.
- Make Salmon Burgers:
- Discard any bones in salmon and finely chop salmon by hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and salt and pepper to taste and form into two 3-inch patties.
- In a non-stick skillet heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through.
- Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato.
OPEN-FACE LAMB BURGERS WITH PISTACHIO-APRICOT RELISH
Provided by Cheryl Alters Jamison
Categories Sandwich Herb Lamb Nut Backyard BBQ Apricot Meat Ground Lamb Pistachio Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Place ground lamb in large bowl; sprinkle 2 1/2 teaspoons coarse salt evenly over. Gently mix in salt and shape meat into 6 patties, each about 3/4 inch thick. DO AHEAD Patties can be prepared 6 hours ahead. Arrange on baking sheet, cover, and refrigerate.
- Mix apricots and next 6 ingredients in medium bowl; season with salt. Mix chopped pistachios and mint into relish.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place burgers on grill. Place bread slices at edges to toast. Cook burgers to desired doneness and until slightly charred, about 5 minutes per side for mediumrare. Transfer bread to plates. Top each with burger. Spoon relish atop burgers.
VEGGIE BURGERS WITH TAHINI MAYONNAISE
These bean-and-bulgur patties with scallion and carrot include breadcrumbs and egg to help hold their shape. Place on a whole-wheat English muffin with some sesame-flavored mayo, and your meal is made.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 13
Steps:
- In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.
- Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.
- In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with tahini mayonnaise and lettuce.
Nutrition Facts : Calories 535 g, Fat 30 g, Fiber 11 g, Protein 14 g
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