Moroccan-style Grilled Harissa Rack of Lamb with Summer Succotash

Ingredients

6 tablespoons extra-virgin olive oil
2 tablespoons harissa paste
2 frenched small 8-rib racks of lamb (about 1-1/4 pounds each), trimmed of all but a thin layer of fat
Kosher salt and freshly ground black pepper
3 ears corn, husked
2 small zucchini, quartered lengthwise
4 ounces green beans, trimmed

Method

  1. Prepare an outdoor grill for medium-high cooking over direct heat.
  2. In a small bowl, mix 3 tablespoons of the olive oil and the harissa paste together.
  3. Season the lamb racks with salt and pepper. Spread the harissa mixture all over the lamb.
  4. Grill the lamb for about 15 minutes, turning occasionally, or until an instant-read thermometer inserted horizontally into the center of the lamb registers 125°F for medium-rare. Transfer the lamb to a carving board and let stand for about l0 minutes.
  5. Coat the corn, zucchini, and green beans with 2 tablespoons of the olive oil and season with salt and pepper.
  6. Grill the vegetables, turning occasionally and removing them from the grill when they are lightly charred, about 2 minutes for the green beans, about 5 minutes for the zucchini, and about l0 minutes for the corn.
  7. Cut the corn kernels off the cobs and transfer the kernels to a large bowl.
  8. Cut the zucchini into bite-size pieces and add to the bowl. Add the green beans and drizzle the remaining 1 tablespoon olive oil over the succotash and toss to coat. Season to taste with salt and pepper.
  9. Mound the succotash on four dinner plates or a large platter. Cut the lamb racks into individual chops and place over the succotash. Drizzle with the carving juices and serve.

Makes 4 servings.

Source: What’s for Dinner?

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Greek-style Lamb Meatballs

Ingredients

1/3 cup instant couscous
1/3 cup chicken stock
300 g ground lamb
1 tablespoon honey
1 teaspoon finely grated lemon rind
1 teaspoon chopped rosemary leaves
sea salt and cracked black pepper
80 g feta, coarsely chopped
flatbread, hummus, baby spinach leaves, mint leaves and halved cherry tomatoes, to serve

Method

  1. Place the couscous in a bowl and pour over the hot stock. Cover with plastic wrap and stand until the stock has been absorbed.
  2. Combine the couscous, lamb, honey, rind, rosemary, salt and pepper and mix well. Stir in the feta.
  3. Shape the mixture into 1/3-cup flat patties.
  4. Heat a non-stick frying pan over medium heat. Add the patties and cook for 4-5 minutes each side or until cooked through.
  5. To serve, place flatbread on serving plates and spread with hummus. Top with spinach, mint, tomato and the meatballs.

Makes 2 servings.

Source: Donna Hay

Parmesan Herb Crusted Lamb Chops

Ingredients

1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh mint
1/2 cup fresh bread crumbs
1/2 cup freshly grated Parmesan
8 rib lamb chops (1-1/2 pounds), chine bone removed
1/2 teaspoon salt
pinch of freshly ground pepper
2 large eggs, beaten
3 tablespoons olive oil
4 sprigs of mint, for garnish

Method

  1. Heat oven to 450°.
  2. In a medium dish, combine the parsley and mint and set aside.
  3. In another medium dish, combine the bread crumbs and cheese.
  4. Sprinkle lamb chops with salt and pepper and press mint and parsley onto the chops, covering both sides. Dip chops into the beaten egg and then into the bread-crumb mixture, coating them well.
  5. In a large nonstick skillet with a heat-resistant handle, heat olive oil over medium-high heat. Add chops and cook until well browned, about 2 minutes on each side. Carefully turn chops and brown the edges, about 30 seconds.
  6. Transfer skillet to the oven and finish cooking chops until medium rare, about 2 minutes.
  7. Serve immediately with sauteed spring peas, asparagus, red peppers, and onions.

Makes 4 servings.

Source: Martha Stewart Living

Grilled Lamb Chops with Orange-Rosemary Rub

Ingredients

1 small russet or baking potato
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 Tbsp olive oil
Kosher salt and freshly ground black pepper
zest of 1 orange
1 Tbsp finely chopped rosemary
1 small garlic clove, finely chopped
3 loin lamb chops

Method

  1. Place potato in a medium stockpot over high heat, and add enough water to cover. Bring to a boil and cook until potato is fork-tender, about 25 minutes.
  2. Remove potato from water and let cool. When cool enough to handle, cut lengthwise into 4 slices.
  3. Brush potato wedges, zucchini, and yellow squash with olive oil. Season with salt and pepper to taste, and set aside.
  4. Preheat grill to high heat.
  5. In a small bowl, combine orange zest, rosemary, garlic, and salt. Set aside.
  6. Season lamb chops with salt and pepper, and grill one side 3 to 5 minutes for medium-rare to medium.
  7. Place prepared vegetables on grill and cook until tender, about 7 minutes, turning as needed.
  8. Turn chops over and place half the orange mixture on top. Cook another 3 to 5 minutes, flip over, and transfer to a warm plate.
  9. Top with remaining orange mixture and serve with the grilled vegetables.

Makes 1 serving.

Source: The Oprah Magazine

Lamb and Beetroot Curry

Ingredients

l kg boneless lamb from the leg, cut into 5-cm pieces
1 tbsp vegetable oil
1 heaped tbsp panch phoran (see note below)
8 cardamom pods, lightly crushed with a pestle and mortar
1 tsp ground coriander
2 tsp mild chili powder
1 tsp palm sugar
1 tsp tamarind paste
400 g (about 4 medium) raw beetroot, peeled and grated
400 ml water
salt and pepper

Method

  1. Preheat the oven to 140°C.
  2. Brown the lamb in two batches in a large frying pan over a medium-high heat, using half the oil for each batch. Make sure the pieces are browned on all sides. Transfer to a large flameproof casserole dish.
  3. Lightly crush the panch phoran and cardamom pods with a pestle and mortar.
  4. Add the spices to the lamb along with the ground coriander and chili powder, then place the casserole over a medium-high heat and cook, stirring, for 2 minutes.
  5. Add the palm sugar, tamarind paste, grated beetroot and water and bring to the boil. Cover with a lid and transfer to the oven. Cook for 2-1/2 to 3 hours, checking occasionally and adding a little more water if needed. Taste and adjust the seasoning before serving.

Note: Panch phoran is a Bengali spice mix made up of cumin, fenugreek, mustard, fennel and black onion seeds. I bought it once because I loved the name, but if you don’t have it in your cupboard, just use any spices from this list that you do have.

Makes 4 servings.

Source: Sophie’s Family Kitchen