Grilled Lamb Steaks with Peperonata Recipe

Ingredients - serves 4

• 8 (about 120g each) lamb leg steaks
• 2 tbs olive oil
• 2 red capsicums, deseeded, cut into 1.5cm pieces
• 1 yellow capsicum, deseeded, cut into 1.5cm pieces
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 x 250g punnet cherry tomatoes
• 1 cup fresh basil leaves, torn
• 2 bunches broccolini, steamed, to serve

Preparation

• Preheat a barbecue grill or chargrill on medium-high. Add the lamb steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Meanwhile, heat the oil in a frying pan over medium heat. Add the combined capsicum, onion and garlic and cook, stirring occasionally, for 3 minutes or until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 5 minutes or until tender. Stir in the basil. Taste and season with salt and pepper.
• Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.

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Easy Lamb kofta Recipe

Yummy and Easy Lamb kofta Recipe. With few ingredients, these lean meatballs couldn't be any easier to make tasty lamb kofta.

Ingredients

• 500g minced lamb
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 fat garlic cloves , crushed
• 1 tbsp chopped mint
• oil for brushing

Preparation

• Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
• Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

To Barbecue

• Put the meat skewers on the grill over a medium heat for about 3-4 mins each side.

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Lamb Chops with Lebanese Green Beans

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh.

Serve with: Bulgur or rice pilaf.


Ingredients:

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 3 cups diced tomatoes (4-5 medium)
• 1/3 cup water
• 12 ounces green beans, trimmed
• 8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

Preparation:

• Preheat oven to 400°F.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
• Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
• Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

Grilled Lamb Chops Recipe

Lamb Chops are a great meal that you are probably missing out on. Few things are as tasty as a grilled lamb chop, they are called (Finger Burning) because you won't wait for them to cool before you dig in. Don't miss this dish at the BBQ season!


Ingredients

• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick

Preparation

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

This video recipe shows you How To Make Grilled Honey Rosemary Lamb Chops With Mustard Potatoes

Lamb: How To Make Grilled Honey Rosemary Lamb Chops With Mustard Potatoes

Lamb skewers

It's barbecue time, prepare the grill and try this Lamb skewers with pistou, eggplant dip & Lebanese bread.


Preparation Time 20 minutes

Ingredients

• 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
• Salt & freshly ground black pepper
• 1 x 200g ctn eggplant with shallots dip (Savion brand)
• 4 rounds Lebanese bread, cut in half
• Lemon wedges, to serve

Pistou

• 2 tbs finely grated lemon rind
• 1 tbs finely chopped fresh continental parsley
• 1 tbs finely chopped fresh oregano
• 1 tbs olive oil
• 1 garlic clove, finely chopped
• Salt & freshly ground black pepper

Preparation

• Thread the lamb evenly among skewers. Season with salt and pepper.
• To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
• Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
• Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Serves 4

Tips

• You will need 12 bamboo or metal skewers for this recipe.
• If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Mansaf Recipe - Jordanian Mansaf Recipe

There are different recipes for Jordanian mansaf. This mansaf recipe uses lamb not chicken. Learn how to make authentic Jordanian mansaf, the national dish of jordan. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yogurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Ingredients:

• 6 pieces jameed (about 1/2 pound)
• 3 quarts plus 2 cups water
• 10 tablespoons clarified unsalted butter
• 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
• 2 tablespoons all spices
  
• 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
• 3 to 4 cups boiling water
• 1 tablespoon salt
• 1/2 cup blanched whole almonds
• 1/2 cup pine nuts
• 2 pieces shrak (Arabic flat thin bread/Saj bread)
  

Preparation:

• Soak the jameed in cold water to cover for 24 to 48 hours.
  
• Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
• In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
• Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
• Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
• Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.

To know more about Jordan visit Discover Jordan

Lamb Chops with Moroccan Barbecue Sauce

Yummy recipe for Lamb Chops with Moroccan Barbecue Sauce. Start the BBQ season with delicious dish!

Ingredients - Makes 4 main-dish servings:

• 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
• Mint chutney (recipe follows)
• Salt and pepper
• Moroccan barbecue sauce (recipe follows)

Preparation:

• Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.
• Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total.
• Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.

Mint chutney: In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup.

Moroccan barbecue sauce: In a 2- to 3-quart pan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 clove garlic, 1 whole star anise, 1 cinnamon stick (3 in. long, broken into pieces), 3/4 teaspoon black peppercorns, and 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chile flakes, and salt. Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.

BBQ Lamb Kabobs

Lebanese flavors enhance these lamb kabobs with hints of cinnamon, paprika, lemon juice and garlic.

This simple, yet scrumptious marinade is also great with chicken and fish.

It's best to marinate the lamb overnight. This really infuses the flavors which are released when cooked over a hot barbecue.

The kabobs can be served smothered in garlic sauce with some salad, fresh bread or even pilau rice.

Simply, simmer two cups of rice with four cups of chicken stock for 10 minutes and then throw in some chopped parsley, coriander, pinenuts and you're done!

Ingredients:

• 500gms of lamb loin
• 4 garlic cloves, crushed
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1 tsp of paprika
• 1 tsp of cinnamon
• 1 tsp of sea salt
• Wooden skewers soaked in water for 30 minutes
• 1 bulb of garlic, peeled
• 1/4 cup good quality olive oil
• 2 Tbsp lemon juice
• 1 tsp sea salt

Preparation:

• Cut the lamb into bite-size pieces and trim fat off if necessary.
• In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb pieces.
• Coat the meat thoroughly and then cover and refrigerate for at least two hours or even overnight.
• Now for the garlic sauce.Peel the garlic and place in a blender.
• Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt. Continue to blend.
• Now add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
• Refrigerate until you need it.
• Once you're ready to cook the lamb, heat up the barbecue and skewer the lamb pieces.
• Barbecue the lamb until desired doneness.
• Serve with salad, fresh bread or even a pilau rice.

BBQ Shish Kabob Video

Adana Kebab

Adana Kebab or Adana Kebap (Adana kebabı in Turkish) is a long, charcoal grilled, minced meat brochette mounted on a wide skewer. It is named after Adana, the fifth largest city of Turkey, in the Mediterranean region. It is originally known as kıyma kebabı (minced meat kebab) or simply as kıyma in Adana.

500 gr lean ground mutton
100 gr fat from lamb tail, finely chopped
1 red bell pepper, finely chopped (use mixer) or 1 tbsp full red pepper paste
1 bunch parsley, finely chopped
1/2 tsp crushed red pepper
Salt

Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbecue tomatoes and green peppers on the side.

Serve with pita bread. Adana Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

Adana on Video...

Beyti Kebab

Once again to the most famous cuisines in the middle east, the Turkish Cuisine with a yummy Beyti Kebab Recipe. Beyti kebab is a Turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt.

Ingredients:

• 1 1/2 lbs (700 g) ground lamb (or a mix of ground lamb & veal)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground black pepper
• salt to taste
• dried hot red pepper flakes to taste
  

• olive oil
• one onion
• 1 tomato
• 1 can tomato sauce
  

• parsley
• yogurt
• very thin pita bread
  

Preparation:

• Mix ground lamb with the coriander, cumin, black pepper, red pepper flakes, and salt. Leave to sit in the fridge for about one hour.

• Form meat into patties 1 inch (3 cm) by 6 inches (15 cm). Preheat barbeque or grill, coat with some olive oil. Cook meat on a medium-low heat for about 15-20 minutes. The meat is ready when it is springy. Turn the meat often.
  

• Prepare a tomato sauce: cooking the onion in olive oil. Add a sliced tomato, a can of tomato sauce and some pepper to taste.

• Wrap the meat patties two times round in thin pita bread. Cut the wraps into bite size pieces and arrange in a circle on a plate. Lightly drizzle the wrapped meat with the tomato sauce.
  

• Add yogurt, parsley, and a side dish (rice, couscous, bulgur) in the center of the circle.

Serving:

This kebab is quite tasty and filling. One of the highlights of this kebab is the set up of the plate, which provides and excellent balance of meat, side dish, garnish, and yogurt.