GREEK LAMB WITH POTATOES & OLIVES
Entertain the easy way with this quick-to-prepare rustic one-pot - just serve with crusty bread
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
- Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
- Bake for 50 mins or until the veg are tender (cover with foil if they're getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.
Nutrition Facts : Calories 772 calories, Fat 51 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.03 milligram of sodium
WARM LAMB AND NEW POTATO SALAD
Provided by Marian Burros
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Scrub potatoes but do not peel, and boil 10 to 15 minutes, depending on size.
- Trim excess fat from chops and brown on both sides in heavy skillet until medium rare. Cut meat into thin strips and set aside.
- Whisk oil and vinegar in bowl large enough to hold all of the ingredients.
- Beat in the marjoram, parsley, capers and mustard. Season with pepper.
- When potatoes are cooked, drain and cut in halves or quarters, depending on size, and add to dressing along with lamb, mushrooms and onion.
- Tuck lettuce under lamb-and-potato mixture. Decorate with cherry tomatoes. Serve with dense country bread. Raisin nut bread and Italian whole grain bread are good choices.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 45 grams, Fat 92 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 36 grams, Sodium 236 milligrams, Sugar 9 grams, TransFat 0 grams
HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Provided by Donna Hay
Categories HarperCollins Lamb Easter Spring Olive Cheese Oregano Rosemary Dinner Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.
ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN
Make and share this Roasted Lamb With Potato, Onion and Tomato Gratin recipe from Food.com.
Provided by Cathleen Colbert
Categories Lamb/Sheep
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Rub bottom of 16x10 gratin pan with split garlic clove.
- Arrange potato slices in bottom of pan.
- Season with salt, pepper, some of the thyme and chopped garlic.
- Add a layer of onions and seasoning.
- Add a layer of tomatoes and seasoning on top.
- Drizzle with wine and oil.
- Trim the thicker portions of fat from the leg of lamb.
- Season with salt and pepper.
- Place lamb on a sturdy cake rake directly on top of gratin pan.
- Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
- Remove from oven and allow to sit for 20 minutes before carving.
Nutrition Facts : Calories 216.4, Fat 9.3, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 28, Fiber 4, Sugar 4.7, Protein 3.5
WARM POTATO SALAD WITH OLIVES
Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.
Provided by lutzflcat
Categories Salad Potato Salad Recipes No Mayo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
- Add red onion, and Kalamata olives to the warm potatoes; toss gently.
- Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.4 g, Fat 10.8 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 644.2 mg, Sugar 0.6 g
ROSEMARY AND GARLIC LAMB CHOPS WITH ROASTED POTATO AND ARTICHOKE SALAD
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h
Yield Four servings
Number Of Ingredients 15
Steps:
- For the salad, preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 tablespoon of the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
- Meanwhile, for the lamb, combine the garlic, rosemary, olive oil, salt and pepper. Rub the mixture all over the lamb and let stand for 30 minutes.
- Heat 1 teaspoon of the salad's olive oil in a heavy skillet, preferably cast iron. Add the canned artichoke hearts and saute until browned on all sides, about 5 minutes. Place the roasted potatoes, sauteed and raw artichoke hearts, fava beans and tomato in a large bowl and toss to combine. Season with 1 teaspoon of the salad's salt and pepper to taste.
- For the lamb, increase the oven temperature to 400 degrees. Place the lamb in a roasting pan and roast until medium-rare, about 30 minutes. Let stand for 10 minutes.
- Meanwhile for the salad, whisk together the vinegar, the remaining 1/2 teaspoon salt and pepper to taste. Slowly whisk in the remaining 6 tablespoons of olive oil. Add to the salad and toss to coat.
- Carve the lamb. Divide the salad among 4 plates and top each serving with 2 lamb chops. Serve immediately.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 28 grams, Carbohydrate 55 grams, Fat 38 grams, Fiber 13 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 6 grams
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