LAMB WITH WARM POTATO & OLIVE SALAD
This restaurant-standard dish is simple to make but worthy of any dinner party. Cooking the lamb this way stops it drying out and gives it a subtle flavour
Provided by Flynn McGarry
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.
- Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture - make sure to cover all sides. Chill in the fridge for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins.
- To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.
Nutrition Facts : Calories 849 calories, Fat 63 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
PEPPER AND POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.
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
GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD
Steps:
- Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing seperately and chill at leat 6 hours or overnight. Bring dressing to room temperature before using.
- Cook potaotes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and papper.
- Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135°F., brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.
POTATO SALAD WITH ROASTED RED PEPPERS
Steps:
- In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
- In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
- To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.
GRILLED SEASONED LAMB WITH GREEK POTATO SALAD
Provided by Marian Burros
Categories dinner, roasts, main course
Time 45m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Turn on broiler if using.
- Scrub potatoes, and cook in water to cover in covered pot until they are tender, 10 to 20 minutes, depending on size.
- Put large clove of garlic through press, then mix in a small bowl with hot-pepper flakes and cinnamon. Using your fingers, rub mixture into both sides of the lamb. Prepare stove top grill, if using. Broil or grill lamb for 2 to 5 minutes, until it is browned but still pink inside.
- Trim the tough stems from the arugula, wash thoroughly and dry.
- Mix the yogurt and vinegar in a small bowl. Wash, trim and cut the cucumbers into half-inch pieces or smaller, and add to the bowl; mince the remaining clove of garlic, and add.
- Cut the cooked lamb into julienne strips, and set aside.
- Wash and halve the tomatoes, and add to the yogurt. Pit and chop the olives, and add; season with pepper.
- Cut cooked potatoes into halves or quarters, depending on size, and add to yogurt mixture.
- Arrange the arugula on two plates. Place sliced lamb to one side, potato salad on the other.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 9 grams, Protein 44 grams, SaturatedFat 8 grams, Sodium 362 milligrams, Sugar 26 grams
PEPPERED POTATO SALAD
Make and share this Peppered Potato Salad recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes; do not peel.
- Cube potatoes and boil in salted water until fork tender, about 15 minutes. Drain and cool.
- Finely chop yellow onion and all peppers; combine in a bowl; add cooled potatoes.
- Sprinkle salt to taste.
- Add mayonnaise and mix thoroughly.
- Spoon and press into a small bowl; level top with spoon.
- Sprinkle with cayenne pepper.
- Refrigerate for at least 1 hour to blend flavors.
Nutrition Facts : Calories 165.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 5.2, Sodium 125, Carbohydrate 27.9, Fiber 2.6, Sugar 2.4, Protein 2.6
NEW POTATO & ROASTED PEPPER SALAD
James Martin's hearty salad is full of flavour and it couldn't be easier to make - substantial but with a minimum of preparation
Provided by James Martin
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
- Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.
Nutrition Facts : Calories 517 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.09 milligram of sodium
GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD
This is a great recipe! So many wonderful flavors blended together! This is my favorite recipe for lamb.** Note: do not wash mushrooms or put them in water, they will become mushy. Use a vegetable brush or wipe them with a damp paper towel. Times are approximate. Chilling time is not figured into time.
Provided by FLUFFSTER
Categories < 4 Hours
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix mustard and lemon juice in a medium boil. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Take lamb out of the package and place in a large baking dish. Pour 1 1/3 cups of dressing over the lamb, turning to coat both sides. Cover lamb and remaining dressing separately and chill at least 6 hours or overnight. Bring dressing to room temperature before using.
- Cook potatoes in a large pot of salted water just until tender. about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in a large.
- pot of boiling, salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and pepper.
- Prepare BBQ (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermomether inserted into the thickest part of meat registers 135° (57°C), brushing with remaining marinade from baking dish, about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
- Line large platter with spinach leaves. Mound potato salad in center. Cut the lamb against the grain in diagonal slices. Arrange sliced lamb around the edges of the platter. Drizzle lamb with remaining reserved dressing. Garnish salad with with fresh basil sprigs and serve.[.
Nutrition Facts : Calories 966.1, Fat 65.4, SaturatedFat 19.3, Cholesterol 181.7, Sodium 999.2, Carbohydrate 37.2, Fiber 7.4, Sugar 2.7, Protein 58.5
QUICK LAMB & POTATO POT
A traditional British favourite which is both nourishing and filling
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
- Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
- Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.
Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
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