Grilled Lamb With Red Lentils Recipes
MEDITERRANEAN LAMB AND LENTIL STEW
This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.
Provided by carina
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
- Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
- Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.
Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g
GRILLED LAMB WITH LENTILS AND GINGER-NECTARINE SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- If using broiler, turn it on.
- Boil lentils in enough water to cover for about 10 minutes over medium heat. Drain.
- If using stove-top grill, prepare. Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.
- With food processor on, put garlic through feed tube to mince. Add ginger and process to mince.
- Wash, dry and remove pits from nectarines. Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.
- Arrange arugula on platter in single layer. Top with drained lentils.
- Cut lamb into thin strips and arrange on top of lentils. Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.
- Serve with good-quality coarse-textured country bread.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 10 grams, Carbohydrate 102 grams, Fat 19 grams, Fiber 16 grams, Protein 45 grams, SaturatedFat 7 grams, Sodium 106 milligrams, Sugar 43 grams
GRILLED LAMB WITH RED LENTILS
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Grill or broil lamb until medium rare. Cut it into strips and set aside.
- Cover lentils generously with water. Cover pot and bring to boil. Uncover, reduce heat and cook until lentils are tender but still firm, 6 to 8 minutes. Watch carefully: they can turn to mush quickly. Drain off liquid, run under cold water and let drain.
- Saute shallots in hot oil in small saucepan until soft. Add wine and boil until liquid has almost evaporated. Remove from heat and stir in vinegar and mustard.
- Put lamb, lentils, peppers, mint and shallot mixture in a serving bowl. Stir to coat with dressing, and season with black pepper.
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