Best Seared Lamb With White Bean And Mint Salad Recipes

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LAMB AND WHITE BEAN SALAD



Lamb and White Bean Salad image

Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White Bean Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

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 TUNA, WHITE BEAN AND FENNEL SALAD



Seared Tuna, White Bean and Fennel Salad image

Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.

Provided by David Tanis

Categories     dinner, lunch, quick, snack, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 1 1/2 pounds tuna fillets, in 2-inch-thick slices
Salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon fennel seeds, toasted and coarsely ground
1 teaspoon dried fennel pollen (optional)
Extra-virgin olive oil
1 small to medium red onion
6 cups cooked cannellini or other white beans
4 tablespoons fresh lemon juice, more to taste
1 teaspoon lemon zest
2 garlic cloves, pressed or minced to a paste
1/2 teaspoon crushed red-pepper flakes
2 smooth, pale green medium fennel bulbs
2 tablespoons freshly chopped parsley
1 tablespoon chopped fennel fronds

Steps:

  • Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
  • Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
  • Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
  • Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
  • Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
  • Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams

SPICE-CRUSTED LAMB WITH WHITE BEAN & TOMATO SALAD



Spice-crusted Lamb with White Bean & Tomato Salad image

Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Two 150-gram (5-ounce) lamb neck fillets
1 tablespoon coriander seeds
2 teaspoons fennel seeds
Good pinch of dried chile flakes
2 tablespoons olive oil
500 grams (1 pound 2 ounces) ripe vine tomatoes, cut into thin wedges
One 400-gram (14-ounce) can white beans (such as cannellini or butter beans), drained and rinsed
1 tablespoon red wine vinegar
Squeeze of lemon juice
2 tablespoons extra-virgin olive oil
Handful of fresh basil leaves

Steps:

  • Preheat the oven to 200 degrees C/400 degrees F (180 degrees C/350 degrees F fan).
  • Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chile flakes and half the olive oil. Press all over the lamb, season well and set aside for 10 minutes.
  • Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
  • Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until seared and golden all over. Transfer to the oven and cook for 8 to 10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.

WHITE BEAN AND MINT SALAD



White Bean and Mint Salad image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 pound dry white beans, like Great Northern
1 carrot, scraped
1 onion, cut into quarters
Coarse salt and freshly ground pepper
1 clove garlic
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1/2 to 3/4 cup extra-virgin olive oil
1/2 cup chopped Italian parsley
About 15 mint leaves, chopped

Steps:

  • Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
  • Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
  • Add mustard and vinegar and season to taste with salt and pepper.
  • Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.

Nutrition Facts : @context http, Calories 470, UnsaturatedFat 19 grams, Carbohydrate 50 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

LAMB, FETA & MINT SALAD



Lamb, feta & mint salad image

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

200g frozen oven chips
handful ready-roasted peppers from a jar - choose ones in oil
2 tsp red wine vinegar
few mint leaves, half roughly chopped
2 pinches caster sugar
85g feta cheese , crumbled into large chunks
2 handfuls baby spinach leaves
1 large lamb steak, trimmed of any fat

Steps:

  • Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
  • Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
  • Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium

GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD



Grilled Lamb Skewers with White-Bean Salad image

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Time 40m

Yield Makes 4 to 6 servings

Number Of Ingredients 12

4 large garlic cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 lb boneless lamb shoulder, cut into 1-inch cubes
2 tablespoons Sherry vinegar or red-wine vinegar
2 (15- to 19-oz) cans cannellini beans, rinsed and drained (about 3 cups)
1 celery rib, thinly sliced
1/4 cup brine-cured black olives, such as Kalamata, pitted and quartered
1/2 cup pine nuts (2 1/4 oz), toasted
1/2 cup chopped fresh mint
6 to 8 metal skewers

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
  • Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
  • Divide lamb among skewers, leaving a little space between pieces (for even cooking).
  • Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
  • Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.

LAMB AND WHITE BEANS WITH ROSEMARY



Lamb and White Beans with Rosemary image

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

SEARED LAMB LOIN CHOPS



Seared Lamb Loin Chops image

Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 3

8 loin lamb chops, each 1 inch thick (about 2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons safflower oil

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.

SEARED LAMB WITH WHITE BEAN AND MINT SALAD



SEARED LAMB WITH WHITE BEAN AND MINT SALAD image

Categories     Salad     Bean     Lamb     Quick & Easy     Dinner     Healthy

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.

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