This warm herb spiced lamb salad is a treat for the senses and looks as beautiful as it tastes. Cook the lamb to your liking and enjoy with fresh crisp herbs and creamy feta.
Hertfordshire, England, UK
1 person made this
Mix the harissa with half the mint and rub into the lamb.
Heat a large griddle pan over a medium heat and lightly brush with the olive oil. Add the lamb and cook for 10 minutes for medium rare (cook for 2 minutes longer if you prefer medium). Turn occasionally, but allow the meat to char.
Meanwhile, put the couscous in a bowl and pour over 250ml boiling water. Cover with clingfilm and set aside for 5 minutes. Fluff up with a fork and stir in the chickpeas, onion and remaining mint. Drizzle the dressing over the top and mix well.
Divide the couscous between 4 plates and top with the spinach. Slice the lamb, place it on top of the salad and serve.
In a saucepan, combine 1/4 cup of the oil with the garlic and cook over moderate heat, stirring frequently, until golden, 4 minutes. Transfer the garlic oil to a blender. Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar and the remaining 3/4 cup of oil and puree until smooth.
Arrange the lamb chops in a shallow baking dish. Pour the marinade on top, turn to coat and refrigerate overnight. Return to room temperature before grilling.
In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.
In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.
Light a grill. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat. Serve the lamb chops with the asparagus.
For the Braised Lamb: Preheat oven to 300°F. In a small bowl, stir together coriander seed, fennel seed, cumin, and smoked paprika until thoroughly combined. Season lamb shanks all over with salt and pepper, then rub spice mixture all over meat.
Heat 2 tablespoons (30ml) oil in a large Dutch oven or roasting pan over medium-high heat until shimmering. Add shanks, working in batches if necessary to avoid crowding the pan, and brown on both sides, about 4 minutes per side. Reduce heat if necessary to prevent spices from scorching add more oil if needed. Transfer browned shanks to a rimmed baking sheet.
Add remaining 2 tablespoons (30ml) oil to Dutch oven or roasting pan, along with carrots, celery, onion, and garlic, and cook over medium-high heat until vegetables are softened and just starting to brown, about 8 minutes. Add anchovies and tomato paste and cook, stirring, for 1 minute. Add wine, scrape up browned bits from bottom of pan, bring to a simmer, and cook until raw alcohol smell has mostly cooked off, about 2 minutes. Arrange shanks in Dutch oven, nestling them among the vegetables add any accumulated juices from the baking sheet to the pot. Add stock, rosemary, and bay leaf and bring to a simmer.
Meanwhile, cut a piece of parchment paper just slightly smaller than the opening of the Dutch oven or roasting pan, with a hole in the center, and set it directly on top of the shanks and braising liquid. (This parchment paper lid will allow a limited amount of evaporation.) To do this, fold a large square of parchment paper in half twice. Fold the resulting square into a triangle, keeping the center of the original square at one of the acute tips of the triangle. Fold into a narrower triangle, keeping the original center of the square at the acute tip. Fold into a narrower triangle one more time. Hold the tip of the triangle over the center of the Dutch oven and trim off the back edge where it meets the edge of the pot with a pair of scissors. Cut off the tip of the triangle. Unfold the parchment, and it should fit perfectly inside the Dutch oven. Alternatively, cover the pot with a lid, leaving it partially cracked.
Transfer shanks to oven and cook until very tender, about 3 hours. Discard rosemary and bay leaf.
Transfer shanks to a clean rimmed baking sheet. Working in batches to prevent overfilling blender, ladle braising liquid and vegetables into a blender jar. Remove center cap of blender lid, then place lid on blender jar. Cover with a clean kitchen towel and turn blender on, starting at its lowest speed and gradually increasing to high. Blend until very smooth for an extra-smooth texture, pass blended braising sauce through a fine-mesh strainer. Repeat with remaining braising mixture.
Transfer braising sauce to a clean saucepan and season with salt and pepper. If too thick, adjust texture by thinning with water or stock if too thin, simmer until thickened and reduced sufficiently. Baste shanks with sauce, coating them.
For the Herb Salad: Just before serving, make salad by combining sliced endive, celery, and herbs in a large mixing bowl. Add lemon juice and oil and toss well. Season with salt.
Transfer warm shanks to a serving platter or plates, spooning their sauce all over. Arrange salad on top and serve right away.
A tangle of fresh greens play so beautifully against rich lamb. This is a very impressive main dish, and not hard at all.
This is a good old fashioned showstopper of an entrée, the kind of dish where you should not pretend to be bashful “what, this old thing? I just threw it together from stuff in the fridge,” but rather take your accolades with modesty and grace.
I have been playing around slow/low braises, with a quick blast of high heat at the end to form a crust. I am also a permanent sucker for almost any kind of protein (from a sliced roast to a filet of fish) finished with a pile of herby greens. The contrast of warm and cool, rich and fresh, tender and crisp, it gets me every single time, and I hope you’ll agree.
If you want a deeper flavor, rub the lamb with the marinade, loosely tent with plastic wrap, and refrigerate overnight. Bring the lamb to room temperature before cooking.
This would be great served over couscous, either Lebanese, Israeli or Mediterranean (I am nuts for the bigger versions of couscous) , or classic small couscous. Saffron Couscous is an extra special accompaniment.
If you wanted to add a creamy saucy note, you could mix up some crème fraiche or Greek yogurt with a few pinches of ground coriander, cumin, a lemon’s worth of juice and a handful of chopped fresh parsley.
And if you have leftovers (and you likely will), you are so in luck. You can make lamb crostini (this take was actually born from leftovers of this recipe), or shepherd’s pie or lamb chorba (just dice the cooked lamb and add it towards the end).
If you are a fan of the leg of lamb concept, and I have found it to be a consistently thrilling dinner party main dish, then you might also want to check out:
Caramelize these lamb meatballs, spiced with ginger, garlic, mint, feta cheese, and spinach, on the grill before dressing them with a green herb sauce.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Whisk together 2 tablespoons oil, ground coriander seeds, ground peppercorns, lemon zest and 1 tablespoon lemon juice, and 2 teaspoons salt in a small bowl. Prick lamb chops all over with a fork rub evenly with coriander mixture. Arrange lamb chops in a single layer on a baking sheet lined with parchment paper. Let stand, uncovered, at room temperature 15 minutes.
Preheat grill to very high (500°F to 550°F). Place lamb on oiled grates grill, uncovered, until charred and cooked to desired degree of doneness, 4 to 5 minutes per side for medium (about 130°F). (Reduce cook time to 2 to 3 minutes per side for medium doneness if using flanken-cut short ribs.) Remove from grill let rest 5 minutes.
Meanwhile, whisk together honey, remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon salt in a large bowl. Add parsley, cilantro, dill, mint, chives, and sunflower seed kernels toss to combine. Serve with lamb chops.
Flanken-cut short ribs are thinner than English-cut short ribs and can be purchased at Korean or Chinese grocery stores.
Combine Indian spices with olive oil, garlic and ginger. Ground coriander, cumin, turmeric, cardamom, chilli powder, nutmeg and cloves are all delicious spices to use. To prevent the garlic and ginger from burning, I mince them with a microplain to get them really fine. You can also use ground ginger and garlic powder if you prefer. If you don’t have all of the spices mentioned, Garam Masala (Indian spice mix) or a good curry powder can be substituted.
Rub the spice paste onto lamb chops and allow to marinate while you heat the grill. Alternatively you can allow the chops to marinate for up to 24 hours in the fridge. Grill the lamb chops in a hot griddle pan or outdoor grill until the lamb chops are cooked to your preference. Allow the lamb to rest for 5 minutes off the heat, before serving.