Best Lamb And White Bean Salad Recipes

Lamb and White Bean Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 11

1 pint grape or cherry tomatoes
1 tablespoon plus 1 teaspoon olive oil
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried dill weed
12 jarred pepperoncini, drained
2 kirby cucumbers, unpeeled and cut into 1/4-inch-thick rounds
1 pound (about 3 cups) Roasted Lamb with Garlic and Oregano, trimmed and thinly sliced
Coarse salt and freshly ground pepper
1 red-leaf lettuce, torn into bite-size pieces
1 cup White Bean Salad

Steps:

Preheat oven to 475 degrees. Toss tomatoes and 1 teaspoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes. Cool slightly.
In a large bowl, whisk together vinegar, mustard, remaining tablespoon oil, and dill. Add pepperoncini, cucumbers, and lamb; mix to combine. Season with salt and pepper.
Add lettuce, and gently toss. Divide among bowls; scatter tomatoes and white bean salad on top. Serve.

Nutrition Facts : Calories 388 g, Fat 19 g, Fiber 4 g, Protein 35 g

SEARED LAMB WITH WHITE BEAN AND MINT SALAD image

Yield 2 servings

Number Of Ingredients 9

Ingredients
4 small lamb loin chops (about 1 1/2 pounds)
kosher salt and black pepper
1 15-ounce can cannellini beans, rinsed
2 tablespoons extra-virgin olive oil
2 shallots, chopped
1/2 cup fresh mint, chopped
1.5 tablespoon capers, rinsed and chopped
1 tablespoon red wine vinegar

Steps:

Directions Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/2 teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side; transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. In a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb.