 |
Reply
| | From:  Genie· (Original Message) | Sent: 10/6/2007 5:01 PM |
|
 First
Previous
2-9 of 9
Next
Last
|
Reply
| | | From: Genie· | Sent: 10/6/2007 5:02 PM |
| Warm Walnut Lamb Salad
Makes 12 servings
Ingredients:
2 pounds American lamb leg, sliced in 1-inch strips
4 tablespoons walnut or olive oil
1 pound, 8 ounces snow peas
4 teaspoons green peppercorns, rinsed and drained
4 ounces orange juice
4 teaspoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, ground
1/2 teaspoon salt
12 ounces Mandarin orange slices, drained
1 pound, 8 ounces apples, chunked
8 ounces walnuts, coarsely chopped
8 ounces raisins
leafy greens
Preparation:
Lightly sauté lamb in oil. Add peppercorns, snow peas, orange and
lemon juices, pepper, rosemary and salt; heat thoroughly. In large
bowl, combine orange slices, apples, walnuts and raisins. Mix fruit
mixture with lamb mixture. Serve on a bed of mixed greens.
| |
|
Reply
| | | From: Genie· | Sent: 6/25/2008 2:05 AM |
Grilled Lamb Pasta Salad with Fresh Tomato, Lemon and Dill Dressing Recipe
4 Servings
Ingredients - 3/4 cup fresh lemon juice
- 1/4 cup olive oil
- 6 cloves garlic, finely chopped
- 1-1/2 teaspoon salt
- 1-1/2 teaspoon pepper
- 3 tablespoon chopped fresh dill, divided
- 1 pound American Lamb flank steak
- 1/2 pound rotini pasta
- 1-1/2 pounds Roma tomatoes, cut into 1/2 inch pieces
- 8 ounces low-fat feta cheese, cut into 1/4 inch pieces
- 3/4 cup Kalamata or black olives, drained, cut in half
- 1/4 cup finely chopped red onion
Preparation To make dressing, in small bowl whisk together lemon juice, oil, garlic, salt and pepper. Place lamb in sealable plastic bag and add 1/4 cup dressing and 1 tablespoon dill. Refrigerate and marinate for 1 hour or overnight.
Cook pasta according to package directions. Drain and while still warm toss with 1/2 cup dressing and 1 tablespoon dill; set aside. Combine tomatoes, cheese, olives, onion and remaining dressing and dill. Allow flavors to blend for 1 hour. Toss pasta and tomatoes; set aside.
Remove lamb from marinade and discard marinade. Grill over medium-hot coals about 2-3 minutes per side or until desired degree of doneness. Remove lamb from grill, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Thinly slice lamb and serve over pasta. | | |
|
Reply
| | | From: Genie· | Sent: 7/6/2008 8:42 PM |
Lamb Salad-------Betty B.
Servings:
4 persons Time to make:
10 minutes for cooking INGREDIENTS: - 2 tbsp salad oil
- 1 loin lamb, cut into 1? strips
- 1 tbsp shoyu
- 1 tbsp chopped cilantro
- 1 tbsp brown sugar
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tbsp chopped green onions
- 1 tsp chili flakes
- 2 cup fresh cleaned spinach leaves
- 1/4 cup chopped macadamia nuts
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
STEP BY STEP: - Marinate the lamb with shoyu, cilantro, brown sugar, ginger, garlic, onions, and chili flakes
- Meanwhile, make the salad by tossing the spinach, macadamia nuts, olive oil, and vinegar Set aside
- Heat the oil in a heavy skillet
- Cook the lamb in hot oil about 3 minutes for medium rare, longer, if like it well done
- Place lamb over the salad.
| |
|
Reply
| | | From: Genie· | Sent: 7/6/2008 8:43 PM |
Spring Lamb Salad
- 12 cups Mesclun blend or green and red leaf lettuce, spinach leaves, belgian endive and watercress, washed and dried
- 1 pound asparagus spears
- 1 red bell pepper (optional), sliced in strips
- Orange Mustard Vinaigrette [recipe follows]
Reserve salad greens. Peel asparagus and cut off lower ends to make 3 inch spears. Steam for 5 minutes, or until tender. Refresh in cold water for 2 minutes. Drain and blot dry. Toss salad greens lightly in Orange Mustard Vinaigrette. Divide evenly among serving plates. Divide asparagus tips and pepper strips equally around salads. Set aside until ready to serve.
Lamb chop preparation:
1-1/2 tablespoons olive oil
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme, crushed
2 tablespoons brown sugar
1 teaspoon salt
12 rib lamb chops (1-1/2" thick), trimmed
Combine olive oil, rosemary, thyme, brown sugar and salt. Divide evenly among lamb chops, pressing the mixture onto each side. Broil for 10-13 minutes per side (4 inches from heat). Hold warm for serving.
Muffin preparation:
3 English Muffins, lightly toasted
Olive oil
2 teaspoons dried oregano, crushed
Salt
3 ounces Montrachet goat cheese
Cut toasted muffin halves into quarters. Brush lightly with olive oil. Sprinkle with oregano and salt. Spread goat cheese on each quarter. Arrange chops and muffin quarters around salad; drizzle with vinaigrette.
Serves 6
Orange Mustard Vinaigrette
- 3 tablespoons orange juice
- 1 tablespoon champagne vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons orange zest, grated
- 2 teaspoons sugar
- 1 small shallot, minced
- 1/3 cup safflower oil
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
Combine juice, vinegar, mustard, orange zest, sugar and shallot. Slowly whisk in oils. Season with salt and pepper. | |
|
Reply
| | | From: Genie· | Sent: 7/6/2008 8:43 PM |
SIMPLE PASTA LAMB SALAD
½ cup celery, thinly sliced
1 lb. cooked leg of lamb, thinly sliced
2 ozs. green or black olives, sliced
½ cup carrots, coarsely grated
½ cup broccoli
½ cup red onion, thinly sliced
4 ozs. mushrooms, drained & sliced
1 cup cherry tomatoes, halved
8 ozs. wheat pasta, cooked & rinsed
1 (8 oz.) bottle of no oil, reduced calorie Italian dressing
1 tbsp. sugar (more if desired) Mix dressing and sugar. Pour over | |
|
Reply
| | | From: Genie· | Sent: 7/6/2008 8:46 PM |
LAMB AND RICE SALAD 1 pkg. (4 oz.) wild rice pilaf (Rice-A-Roni)
1 cucumber, peeled, slice & cut into thin strips
1 tsp. sesame oil (optional)
2 cups cooked, chopped lamb
2 carrots, sliced thin and halved
1 Tbsp. oil
½ cup red bell pepper strips
¼ cup Lite Italian dressing
1 Tbsp. Lite soy sauce Prepare rice pilaf according to package directions. But substitute oils for the margarine. Toss together with
the remaining ingredients. Serves 6. | |
|
Reply
| | | From: Genie· | Sent: 7/6/2008 8:47 PM |
| Mediterranean Lamb Salad
Makes 6 servings
Here's an example of everyday simplicity taken to elegant heights-a lovely
chickpea and vegetable salad, topped with warm strips of lamb. Hearty yet
light for a warm night, this
supper could be followed up with Iced Lychees.
1 pound boneless leg of lamb steaks, 1-1 1/2 inches thick (see Note)
1 1/2 teaspoons kosher salt, divided
Freshly ground pepper to taste
2 medium cucumbers, peeled, halved, seeded and diced
2 large tomatoes, diced
1 15-ounce can chickpeas, rinsed
1/2 cup minced red onion
1/4 cup crumbled feta cheese
1/4 cup sliced fresh mint leaves
1/4 cup lemon juice
1 teaspoon extra-virgin olive oil
Preheat grill to high. Sprinkle lamb with 1/2 teaspoon salt and pepper.
Grill the lamb for 2 to 4 minutes per side for medium, depending on
the
thickness of the steaks. Transfer to a cutting board and let rest for at
least 5 minutes before thinly slicing across the grain.
Meanwhile, place cucumbers, tomatoes, chickpeas, onion, feta cheese and mint
in a large bowl. Add lemon juice, oil, the remaining 1 teaspoon salt
and
more pepper to taste; stir to combine. Serve topped with the sliced lamb.
Ingredient note:
Leg of lamb is lean, flavorful and cooks quickly when cut into steaks.
Steaks will vary in thickness, depending on the butcher. If leg of lamb
steaks are unavailable in your supermarket, trimmed, deboned lamb shoulder
chops are a good substitute.
| |
|
Reply
| | | From: Genie· | Sent: 7/12/2008 3:33 AM |
- Spinach Salad with Lamb and Feta
-
- 1 1/2 pounds boneless lamb loin
- Salt and freshly ground black pepper to taste
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped fresh basil leaves
- 3 red bell peppers, roasted and peeled
- 2 tablespoons red-wine vinegar
- 10-ounces feta cheese
- 1 bunch spinach (about 6 cups packed)
- Trim and tie lamb. Season lamb with salt and pepper. In a zip-lock style plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon chopped basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.
- Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until ready to assemble salad.
- In another bowl coarsely crumble feta cheese and stir together with 2 tablespoons oil and 1 tablespoon basil. Cover and chill feta/basil mixture.
- In a blender puree remaining 1/4 cup oil with remaining tablespoon basil. Season with salt and pepper to taste. Transfer to a small bowl, cover, and chill.
- Bring basil oil to room temperature before assembling salad.
- Preheat oven to 450*F (230*C).
- Heat an ovenproof skillet over medium-high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140*F (50*C) for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours. Carve lamb into thin slices.
- Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Arrange the peppers evenly over spinach and mound the feta/basil mixture in center of each plate. Arrange lamb slices around feta and drizzle salads with basil oil.
Serves 4. | |
|
|
First
Previous
2-9 of 9
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Salads+
