LAMB LOIN CHOPS WITH MINT PESTO
Steps:
- Preheat grill on high.
- Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
- While chops are resting, prepare the Mint Pesto.
- Grill the lamb chops 2 to 3 minutes per side, for medium rare.
- Serve the lamb chops with the Mint Pesto.
- Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
LAMB CHOPS WITH PECORINO PARSLEY PESTO
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large skillet over medium. Season lamb with salt and pepper; cook (in two batches, if necessary) in skillet until medium-rare, 4 to 6 minutes per side. Serve with Pecorino parsley pesto.
Nutrition Facts : Calories 595 g, Fat 48 g, Fiber 1 g, Protein 38 g
MARINATED LAMB WITH FETA AND PARSLEY PESTO
Make and share this Marinated Lamb With Feta and Parsley Pesto recipe from Food.com.
Provided by Ppaperdoll
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place lamb in a shallow non-metal bowl. Combine oil, lemon rind and juice, vinegar and italian herbs in a bowl and season to taste. Pour over lamb and turn to coat. Cover and chill for 1 hour.
- Heat a barbecue plate on medium-high. Cook lamb on barbecue, frequently basting with marinade, 4 minutes each side for medium, or to desired done-ness. Transfer to a platter, cover, and let rest 5 minutes before slicing.
- For Feta and Parsley Pesto, place parsley, capers, oil, garlic, and lemon juice in a food processor and pulse until roughly chopped. Remove, stir through feta and season to taste.
- Serve lamb topped with Pesto.
Nutrition Facts : Calories 267.3, Fat 25.4, SaturatedFat 6.5, Cholesterol 22.2, Sodium 424.9, Carbohydrate 9.3, Fiber 2.5, Sugar 2.1, Protein 5
LOIN OF LAMB MARINATED IN MERLOT, GARLIC AND PARSLEY WITH PIQUILLO PEPPER PESTO
Steps:
- Whisk together the wine, thyme, oil, garlic, black pepper and parsley in a baking dish. Add the lamb and turn to coat. Cover and refrigerate for 30 minutes to marinate.
- Remove the lamb from the marinade 20 minutes before cooking. Heat a grill pan or saute pan over high heat. Season the lamb with salt on both sides and cook until golden brown and seared on both sides and cooked to medium-rare doneness (internal temperature of 135 degrees F on an instant-read thermometer). Place on a cutting board and let rest for 5 minutes before slicing. Serve slices with a dollop of pesto on the side.
- Combine the peppers, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Add the cheese, salt and pepper and pulse a few times to combine.
LAMB CHOPS WITH PARSLEY PESTO
Steps:
- Heat a large skillet over medium. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.
- Parsley Pesto
- In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.
LAMB WITH FETA CHEESE AND GRAPE LEAVES
From Selene Restaurant, Greek island of Santorini. This recipe is from Bon Appetit, RSVP section March 1996. Sounds really good. These can be prepared a day ahead. The prep time is actually the marinating time.
Provided by lazyme
Categories High Protein
Time 4h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir first 6 ingredients in small bowl to blend.
- Season with salt and pepper.
- Rub mixture on both sides of lamb.
- Cover and chill at least 2 hours or overnight.
- Preheat oven to 450.
- Place lamb, fat side down, in roasting pan.
- Roast 15 minutes.
- Reduce oven temperature to 375 and continue roasting until thermometer inserted into thickest part of lamb registers 135 for medium-rare, about 40 minutes.
- Remove from oven; cool slightly.
- Cut into 1/4-inch slices.
- Cook grape leaves in large pot of boiling water 30 seconds.
- Drain well.
- Pat dry with paper towels.
- Combine cheese and parsley in bowl.
- Season with pepper.
- Butter 15x10x2" glass baking dish.
- Place 8 grape leaves in dish, spacing slightly apart.
- Arrange 2 lamb slices atop each grape leaf (reserve remaining lamb for another use).
- Spoon 2 tablespoons cheese mixture over lamb on each leaf.
- Top each with another grape leaf, covering lamb and cheese.
- Brush with melted butter.
- (Grape leaf bundles can be prepared 1 day ahead. Cover and refrigerate).
- Preheat oven to 400.
- Bake until lamb is heated through, about 10 minutes.
- Transfer grape leaf bundles to platter.
Nutrition Facts : Calories 1080.7, Fat 74.7, SaturatedFat 37, Cholesterol 338.9, Sodium 1416.9, Carbohydrate 15.9, Fiber 0.7, Sugar 11.4, Protein 83.2
LAMB AND FETA PATTIES WITH RED PEPPER RELISH
Categories Lamb Pepper Appetizer Broil Quick & Easy Dinner Lunch Feta Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make relish:
- Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
- Make patties while relish is simmering:
- Preheat broiler.
- Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4 1/2-inch patties (about 1/2 inch thick).
- Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with relish.
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
ONE-PAN HERBY ROAST LAMB WITH LEMON, POTATOES & FETA
Enjoy a roast lamb dinner with a twist. There's no need to labour over gravy - instead, the lemon and garlic pair well with a quick yogurt and harissa sauce
Provided by Cassie Best
Categories Dinner
Time 2h10m
Number Of Ingredients 12
Steps:
- Take the lamb out of the fridge at least 1 hr before cooking to come to room temperature. Score the skin into 3cm diamonds using a sharp knife, but don't cut too deep.
- Cut the garlic bulb in half to expose the flesh of each clove. Set one half aside, then pop the cloves from the remaining half out of their skins. Put these in a small food processor along with most of the mint and parsley, the rosemary, lemon zest, preserved lemon and a large pinch of salt. Blitz the mixture together, or pound using a pestle and mortar, adding half the olive oil once the herbs have started to break down. Pour the marinade over the lamb, massaging it into the cuts. Leave to marinate at room temperature for at least 30 mins, or chill for up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Put the lamb in your largest roasting tin (you'll need space to add the potatoes later). Wrap well with foil and bake for 45 mins.
- Meanwhile, put the potatoes in a large pan of cold salted water. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 5 mins. Drain and leave to steam-dry for 10 mins.
- Remove the lamb from the oven and lift onto a board. Drizzle the remaining oil into the roasting tin, then tip in the potatoes, fresh lemon slices and the remaining garlic bulb half, rubbing the cut side in the oil. Season and toss to coat the potatoes and lemon slices in the oil and lamb juices. Sit the lamb on top.
- Return to the oven for 35 mins more for medium (a thermometer should read 55C), or 50 mins for well done. Transfer the lamb to a warm platter, cover and leave to rest. Meanwhile, shake the potatoes around in the tin and return to the oven for another 20-25 mins, or until golden and crisp. Swirl the harissa paste through the yogurt.
- Roughly chop the remaining mint and parsley. Scatter the chopped herbs and feta over the potatoes. Carve the lamb and pour any roasting juices into the spiced yogurt, and mix through. Serve the lamb and potatoes with peas or spring greens, and the spiced yogurt sauce on the side for drizzling over.
Nutrition Facts : Calories 580 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.9 milligram of sodium
RAMP MARINATED FETA
This ramp marinated feta is wonderful as an antipasto. If you don't have dried ramps, you can use 1 to 2 tablespoons ramp pesto instead.
Provided by Olenka
Categories Feta Cheese
Time P1DT10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine feta, dried ramps, salt, pepper, and chili powder an a large jar. Add as much olive oil so feta is completely covered. Cover jar and marinate in a cool space for 1 to 2 days. Use up within a few days.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 1.4 g, Cholesterol 25.3 mg, Fat 33.1 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 8 g, Sodium 391.4 mg, Sugar 1.2 g
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