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Pear and Lamb's Lettuce Salad with Brie and Citrus Vinaigrette

Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette

Incredibly long name for a salad? Well, it’s an incredibly scrumptious salad! It’s not only about the successful blend of lamb’s lettuce (also known as ‘corn salad’), pear, red currants, and protein-rich Brie. It’s also about the vinaigrette based on orange and lemon juice.

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Ingredients Needed for Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette

2 tablespoons orange juice
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
2 teaspoons balsamic reduction sauce
1 pear, cored and sliced
6 ounces of lamb’s lettuce
2 tablespoons red currants
4 ounces Brie, cubed

How to Make Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette

  1. Add the orange juice, balsamic vinegar, lemon juice, and balsamic reduction sauce to a small bowl. Mix them and set aside.
  2. Add the lamb’s lettuce, pear, currants, and Brie to a bowl. Drizzle with the citrus dressing and mix everything.
Lamb Mince Ciabatta Sandwich

Lamb Mince Ciabatta Sandwich

This time let’s use ciabatta buns for our sandwiches. That’s why we’ll use olive oil to pan-cook the onion. The main ingredient will be the lamb mince. Also have ready some French fries, mayonnaise, mustard, tomato slices, and arugula. These guys will put you on your feet for the rest of the day.

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Ingredients Needed for Lamb Mince Ciabatta Sandwich

2 teaspoons of olive oil
1 red onion, sliced
2 teaspoons of vinegar
8 ounces of lamb mince
1 teaspoon dried rosemary
pepper
salt
3 garlic cloves, crushed
2 ciabatta buns
1 tablespoon mayonnaise
2 tomato slices
2 ounces of arugula
4 red onion rings
1 tablespoon mustard
2 ounces of french fries

How to Make Lamb Mince Ciabatta Sandwich

  1. Heat the olive oil in a pan over low heat and add the red onion. Cook and stir until tender.
  2. Add the vinegar and stir in. Set aside.
  3. Add the lamb mince, rosemary, and crushed garlic to a bowl. Season with salt and pepper and mix until even using your hands.
  4. Shape 2 patties from this mixture and press them into a 4-inch round form (or cookie cutter).
  5. Heat a drizzle of oil in a grill pan over medium-high heat. Add the patties and fry them for 6 minutes on both sides.
  6. Cut the ciabatta buns horizontally in half. Coat the lower half of the first with mayonnaise, add the cooked onion, the tomato slices, and one patty. Top with one ounce of arugula, onion rings, and the upper half of the bun.
  7. Coat the second bun’s lower half with most of the mustard, add the remaining ounce of arugula, the French fries, and the second patty. Top with the remaining mustard and the upper half.
Lamb and Couscous Patties with Roasted Sweet Potatoes

Lamb and Couscous Patties With Roasted Sweet Potatoes

What about a new recipe low in calories? One that is pretty low on carbohydrates, too. As side-dish, we’ve used 2 sweet potatoes cut into sticks which went into the oven for 35 minutes. For the lamb patties, we enhanced the mince with couscous, spring onion, and carrot. If you’re not avoiding dairy products, it is best for you to serve these with a yogurt sauce.

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Ingredients Needed for Lamb and Couscous Patties With Roasted Sweet Potatoes

2 sweet potatoes, cut into sticks
1 tablespoon vegetable oil
salt
1 teaspoon smoked paprika
3 ounces of couscous
⅔ cup boiled water
8 ounces of lamb mince
1 green onion, chopped
1 carrot, shredded
1 egg
salt
pepper

How to Make Lamb and Couscous Patties With Roasted Sweet Potatoes

  1. Add the sweet potato sticks to a baking dish and drizzle with vegetable oil. Season with salt and smoked paprika and bake for 35 minutes at 380⁰F/190⁰C.
  2. Add the couscous to a smaller bowl and cover it with the boiled water. Cover with a plate and let it soak for 5-7 minutes.
  3. Add the lamb mince, soaked couscous, spring onion, carrot, and egg to a bowl. Season with salt and pepper and mix until even.
  4. Shape meatballs or patties with the mince mixture. We’ve got 12.
  5. Heat a drizzle of oil in a grill pan over medium-high heat and add the patties. Grill them for 5-6 minutes on both sides, or until they’re browned. You may have to cook them in 2 batches, depending on the size of your pan.
  6. Serve them with the sweet potato sticks and with a white dip, if so desire.
Cheddar-Stuffed Lamb Meatballs

Cheddar-Stuffed Lamb Meatballs

If you want to make a splash with your lamb meatballs you must carefully spice the mince. We did that by making them hot and by tossing coriander, rosemary, and cumin into the mixture. Further flavoring them with Worcestershire sauce and parsley takes this to the next step. And if you’re looking for a show-stopper, stuff the balls with Cheddar and serve them with a refreshing mint-flavored white dip.

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Ingredients Needed for Cheddar-Stuffed Lamb Meatballs

1 pound lamb mince
½ teaspoon coriander powder
½ teaspoon rosemary powder
½ teaspoon chili flakes
½ teaspoon cumin powder
1 teaspoon worcestershire sauce
1 tablespoon fresh parsley, chopped
salt
pepper
1 egg
2 ounces of cheddar, cubed
3 ounces of yogurt
1 tablespoon mint, chopped

How to Make Cheddar-Stuffed Lamb Meatballs

  1. Add the lamb mince, coriander, and rosemary powder, chili flakes, cumin powder, Worcestershire sauce, parsley, and egg to a bowl. Season with salt and pepper and mix until even using your hands.
  2. Use 2 tablespoons of mince mixture to wrap each Cheddar cube and shape into a meatball. We’ve got 9 of them.
  3. Heat vegetable oil in a pan over medium-high heat, then fry the meatballs for 2 minutes on both sides.
  4. Line a baking dish with parchment paper and transfer the meatballs to it. Bake for 15 minutes at 380⁰F/190⁰C.
  5. Add the yogurt and mint to a bowl and mix them. Serve this white dip with the meatballs.
Hummus Lamb Burger with Fried Chickpeas and Pomegranate Seeds

Hummus Lamb Burger With Fried Chickpeas

Welcome to our Arabian-themed hamburger! We cooked it in olive oil, we made a hummus-based spread flavored with turmeric and we used lamb meat. Not to mention the sesame burger buns and the pomegranate seed topping. If they would have had burgers in “Arabian Nights”, they would have surely eaten this one.

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Ingredients Needed for Hummus Lamb Burger With Fried Chickpeas

2 tablespoons of olive oil
½ teaspoon turmeric
½ teaspoon paprika
salt
8 ounces of canned chickpeas
5 ounces of hummus
1 red bell pepper, roasted
fresh mint leaves
12 ounces of lamb mince
1 teaspoon cumin seeds
pepper
4 sesame burger buns
4 tablespoons of pomegranate seeds

How to Make Hummus Lamb Burger With Fried Chickpeas

  1. Heat the olive oil in a pan over low heat and add the turmeric, paprika, and salt to taste. Cook and stir until it sizzles.
  2. Add the chickpeas and stir them in for up to 1 minute. Remove from heat and set aside.
  3. Add the hummus, red bell pepper, and mint leaves to a blender. Blend then set aside.
  4. Add the lamb mince, cumin seeds, salt to taste, and a drizzle of olive oil to a bowl. Mix until even using a spatula.
  5. Shape burger patties from the minced meat mixture (we’ve made 4 of them). Press them between parchment paper sheets.
  6. Heat a little vegetable oil in a grill pan over medium-high heat. Fry each patty for 6 minutes on both sides.
  7. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with hummus mixture, garnish with fresh mint and add the patties. Top with more hummus mixture, pomegranate seeds, and the upper bun halves.
  8. Serve the burgers with a bowl of fried chickpeas.
Lamb Shank with Roasted Potatoes

Lamb Shank With Roasted Potatoes

Let’s get simpler here, without sacrificing the taste of course. This will yield up to 4 hours of your time, so if you think you have what it takes, let’s get on with it. You will generously flavor a large lamb shank with olive oil, Cajun seasoning, oregano and the like and don’t forget to pour some of your favorite white wine into the tray. This goes very well with roasted potatoes so let’s get started.

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Ingredients Needed for Lamb Shank With Roasted Potatoes

1 teaspoon dried chives
1 teaspoon cajun seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon thyme powder
1 lamb shank (3-4 pounds)
3 tablespoons of olive oil
1 cup white wine
8 small-medium potatoes
salt

How to Make Lamb Shank With Roasted Potatoes

  1. Add the chives, Cajun seasoning, garlic, oregano, and thyme to a small bowl. Mix them until even.
  2. Place the lamb shank on the work surface and coat it with 2 tablespoons of olive oil. Then rub it with the spice mixture.
  3. Line a baking tray with parchment paper and transfer the lamb shank on it.
  4. Pour the white wine directly in the tray. This way the spice coating won’t wash away.
  5. Cover with aluminum foil and bake for 3 hours at 320⁰F/160⁰C.
  6. Add the potatoes to a baking tray, poke them with a fork and drizzle with the remaining olive oil. Season with salt and bake for 30 minutes at 350⁰F/175⁰C.
Lamb Ribs with Ginger, Orange and White Wine

Lamb Ribs With Ginger, Orange and White Wine

The secret to incredibly scrumptious lamb ribs lays within the marinade. In this case, we bring together orange, lemon, soy sauce, and ginger. And we spike things up even more with chili and white wine. Wait 2 hours while the marinade does its thing, then sear and bake and voila!

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Ingredients Needed for Lamb Ribs With Ginger, Orange and White Wine

salt
pepper
1 chili, chopped
1 teaspoon orange zest
1 teaspoon orange juice
1 teaspoon soy sauce
1 teaspoon lemon juice
1 teaspoon ginger, shredded
10 lamb ribs
½ cup white wine
1 tablespoon olive oil

How to Make Lamb Ribs With Ginger, Orange and White Wine

  1. Add the chili, orange zest, orange juice, soy sauce, lemon juice, and ginger to a bowl. Season with salt and pepper. Mix until even.
  2. Add the lamb ribs to another larger bowl and pour the marinade over them. Mix to coat them.
  3. Pour the wine into the bowl, cover it with aluminum foil and marinate for 2 hours.
  4. Heat the olive oil in a heat-proof skillet over high heat, add the marinated ribs and pour the marinade over them. Fry for 2 minutes.
  5. Bake for 30 minutes at 360⁰F/180⁰C.
  6. Serve them over couscous or risotto.
Lamb Shoulder with New Potato Salad

Lamb Shoulder With New Potato Salad

The lamb shoulder is tender enough to be baked at higher temperatures and get its juices sealed. Rubbing in salt also helps. Besides that, flavoring the lamb meat is always an excellent idea, so let’s add lemon zest to the rub and cherry tomatoes into the pan. But you’re not done until you serve this with new potato and baby spinach salad.

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Ingredients Needed for Lamb Shoulder With New Potato Salad

salt
14 ounces of new potatoes
10 ounces of lamb shoulder
1 teaspoon lemon zest
5 ounces of cherry tomatoes
1 teaspoon olive oil
pepper
1 cup baby spinach

How to Make Lamb Shoulder With New Potato Salad

  1. Fill a pot halfway with water, salt it and heat it. Add the new potatoes and boil for 15-20 minutes or until tender.
  2. Place the lamb shoulder on the work surface. Season with lemon zest and salt and rub in.
  3. Transfer to a baking pan, add the cherry tomatoes and season with salt and pepper. Bake for 15 minutes at 400⁰F/200⁰C.
  4. Smash the cooked potatoes and add them to a roomy bowl with the baby spinach. Season with salt and mix until even.
Lamb Skewers

Lamb Skewers

Grilled skewers are such a pleasure to everyone’s party guests. They are literally finger-licking colorful treats. Try diced lamb tenderloin this time and don’t forget the flavorful vegetables, of course. Serve them with a sharp and refreshing yogurt dip.

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Ingredients Needed for Lamb Skewers

1 cup mushrooms, halved
1 cup zucchini, diced
1 cup plum tomatoes
1 cup lamb tenderloin, diced
1 cup eggplant, diced
1 cup cherry tomatoes
olive oil
dried oregano
salt
⅔ cup low-fat yogurt
1 tablespoon cucumber, minced
1 tablespoon fresh mint, chopped
2 garlic cloves, crushed
1 teaspoon lemon juice

How to Make Lamb Skewers

  1. Skewer the zucchini, mushrooms, tomatoes, eggplant, and lamb in an alternate manner on long skewers. We’ve ended up with 6 such skewers. Your number may vary, of course.
  2. Place the skewers on the grill and coat them with olive oil. Sprinkle with dried oregano and salt, then cook for 3 minutes on each side.
  3. Add the yogurt, cucumber, mint, garlic, and lemon juice to a small bowl. Mix until even. Serve this dip over skewers.
Lamb Meatballs with Yogurt Sauce

Lamb Meatballs With Yogurt Sauce

These delicious low-carb lamb mince bites can be served as a starter, but also as a main course. Flavor the mixture with onion, parsley, and bittersweet cumin. Increase the hotness factor with harissa. Let’s bake them for a change and serve with a no-brainer refreshing yogurt (dipping) sauce.

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Ingredients Needed for Lamb Meatballs With Yogurt Sauce

1 ⅓ pounds of lamb mince
1 egg
1 tablespoon harissa
½ cup fresh parsley
4 garlic cloves, crushed
1 small onion, minced
sea salt
½ teaspoon cumin powder
⅓ cup oat bran, crushed
¾ cup low-fat yogurt
1 teaspoon lemon juice

How to Make Lamb Meatballs With Yogurt Sauce

  1. Add the mince, egg, harissa, 1/4 cup of parsley, 1/2 of all the crushed garlic, onion, and oat bran to a bowl. Season with sea salt and cumin. Mix until even using your hands.
  2. Start forming meatballs from this mixture. We’ve ended up with 20 of them, but your number may vary.
  3. Line a baking tray with parchment paper and transfer the meatballs on it. Bake for 25 minutes at 340⁰F/170⁰C.
  4. Add the yogurt, lemon juice, and the remaining parsley and crushed garlic to a small bowl. Season with salt and mix until even. Serve with meatballs.
Sous-Vide Rack of Lamb with Potato and Beetroot Mash

Sous-Vide Rack of Lamb With Potato and Beetroot Mash

Juicy lamb racks coated with a crunchy parsley mixture and served with a potato and beetroot mash. What a treat! As is customary in the case of lamb you should use a lot of spices and herbs. Add them into the vacuum pouch together with the lamb and they will transfer their whole aroma to the meat. Don’t forget to add some tangy rose wine, too.

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Ingredients Needed for Sous-Vide Rack of Lamb With Potato and Beetroot Mash

4 pounds of rack of lamb, cut into 4 pieces
4 fresh rosemary sprigs
4 fresh thyme sprigs
2 teaspoons of coriander seeds
2 teaspoons of thyme powder
salt
2 teaspoons of chili flakes
2 tablespoons of worcestershire sauce
2 tablespoons of rose wine
2 tablespoons of sesame oil
¼ cup melted butter
¾ cup panko
⅔ cup fresh parsley, chopped
6 medium potatoes, mashed
0.5 medium beetroot, mashed

How to Make Sous-Vide Rack of Lamb With Potato and Beetroot Mash

  1. Distribute the 4 lamb racks, the rosemary, thyme, coriander seeds, thyme powder, chili flakes, Worcester sauce, rose wine, and sesame oil to 2 vacuum sealing bags. Season with salt and pepper, then drain the air out using a vacuum sealer.
  2. Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 150 minutes at 131⁰F/55⁰C.
  3. Transfer the cooked lamb racks to a roomy baking dish and coat them with melted butter. Roast for 15 minutes at 400⁰F/200⁰C.
  4. Add the panko and parsley to a blender. Blend until even. Transfer to a tray.
  5. Add the mashed potatoes and beetroot to a bowl. Mix them until even.
  6. Coat the racks with panko and parsley mixture and serve them with potato – beet mash.
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