DUKKAH-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES
Provided by Meredith Deeds
Categories Sauté Quick & Easy Lamb Chop Pistachio Spice Winter Pomegranate Molasses Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
- Whisk pomegranate molasses and honey in small bowl; set aside.
- Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
- * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.
HERB CRUSTED LAMB
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
HERB-CRUSTED RACK OF LAMB
For those who enjoy a main course of lamb, here's a quick and delicious treatment for it. The easy preparation gives me the extra time I need to focus on other menu items. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture., Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.
Nutrition Facts :
LAMB WITH A DUKKAH CRUST AND HERB AND CUCUMBER RELISH
This is a very light, yummy recipe. It takes a while to prepare as you have to make the dukkah, you could buy a pre-made dukkah to save time and this would be a simple, healthy meal for the family or a dinner party
Provided by kk7798
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 180°C/160°C (fan forced).
- To make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant. Remove from pan and cool completely. Transfer to a mortar and pestle and coarsely grind; set aside.
- Brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate. Press the top and bottom of the fillet into the dukkah evenly.
- Heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side. Add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking. Remove and rest, loosely covered with foil.
- To make the relish; combine Cucumber, mint sprigs and green onions in a medium bowl and mix well.
- Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.
Nutrition Facts : Calories 821.9, Fat 69.3, SaturatedFat 18.8, Cholesterol 108, Sodium 682.3, Carbohydrate 21.8, Fiber 9.8, Sugar 2.8, Protein 37.1
DUKKAH CRUSTED LAMB, APRICOT SALSA, HERB SALAD WITH CHERMOULA D
A delightful spring meal by David Scherer Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing. I use Recipe #283136 as the dressing on the herb salad
Provided by An_Net
Categories Lamb/Sheep
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients for the lamb except the dukkah, and marinate the lamb for two hours or overnight.
- Remove from the marinade and dust with the dukkah.
- Grill on a hot griddle or BBQ plate until cooked to desired degree. This could also be pa n fried.
- For the salsa:.
- Combine all salsa ingredients and set aside.
- For the salad:.
- Combine all salad ingredients.
- Serving Suggestion: Serve the lamb on the salsa, with the salad and dressing.
Nutrition Facts : Calories 346.9, Fat 25.4, SaturatedFat 8.1, Cholesterol 88, Sodium 113, Carbohydrate 5, Fiber 1.3, Sugar 3.4, Protein 24.3
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Time 2h25m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.5 milligram of sodium
LAMB CUTLETS WITH HERB RELISH
These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.
Provided by Mary Cadogan
Categories Buffet, Dinner, Main course
Time 1h10m
Yield Serves 20 with other dishes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put the almonds and garlic in a food processor and process to a rough paste. Brush the fat side of the racks with a little mustard, then press the almond crust onto it. Roast for 30-40 mins until the lamb is browned on the outside and pink inside. Leave to cool, then wrap in foil and chill for up to 24 hrs.
- Put all the herb relish ingredients in the food processor and process to a rough paste. Pour into a small bowl. When ready to serve, cut the lamb between the bones into little cutlets and arrange over a platter. Spoon a little herb relish onto each or serve separately in a small bowl.
Nutrition Facts : Calories 204 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 7 grams protein, Sodium 0.29 milligram of sodium
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