- 1 lb ground lamb
- 1/2 c bread crumbs
- 1 large egg
- 2 Tbsp Persian Lime Curry Rub spice mix from Oaktown Spice Shop
- 2 c chicken broth
- 1 c Israeli couscous
- 1/3 c dried apricots, chopped
- 2 Tbsp olive oil
- 2 Tbsp orange juice
- 1/ tsp cinnamon
- Bag of spinach leaves
- 1/2 c cashew pieces
Preheat oven to 450. Line a large, rimmed baking sheet with foil, set a wire rack on baking sheet and mist rack with cooking spray. Combine meatball ingredients in a large bowl. Mix gently but thoroughly with your hands. Form 1 1/2″ balls; place on rack. Bake meatballs until just cooked through – 12-14 minutes.
While meatballs are baking, toast Israeli couscous in 1 tsp oil over medium-high heat till popping and light brown. Add chicken broth, bring to a boil, then cover and lower heat to simmer. Mix apricots, olive oil, orange juice and cinnamon in a prep bowl; set aside. When couscous is cooked (10-15 min), toss in apricot mixture and fluff couscous.
Place spinach in bottom of bowl, top with couscous, sprinkle with cashews; add meatballs (4-5) and serve.
Yield: 4 servings (serving size: 2 chops and about 2 1/2 tablespoons sauce)
2 teaspoons olive oil
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, chopped
1/4 cup dry red wine
1/3 cup fat-free, less-sodium beef broth
2 tablespoons balsamic vinegar
1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.
CALORIES 253 ; FAT 11.6g (sat 3.7g,mono 5.7g,poly 0.9g); CHOLESTEROL 90mg; CALCIUM 34mg; CARBOHYDRATE 5.9g; SODIUM 357mg; PROTEIN 29.4g; FIBER 0.8g; IRON 2.2mg
- 1 slice bread (trim crust perhaps)
- (you might need additional bread crumbs – 1/2 c or so)
- 1/3 c low fat milk
- 1 lb ground lamb (original recipe was for beef)
- 1 egg
- 1/4 c chopped fresh cilantro
- 2 garlic cloves, minced
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground ginger
- 1/2 tsp freshly ground black pepper, divided
- 1/2 tsp kosher salt, divided
- 1 Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cinnamon sticks
- 1 tsp turmeric
- 2 c low-sodium beef broth
- 1 14.5 oz can diced tomatoes in juice
- 3 c (1″) cubed butternut squash
- 1 (5 oz) pkg baby spinach leaves
2 c cooked couscous (or quinoa)
Preheat oven to 400. In a large bowl, soak the bread in the milk for 5 minutes. Add the meat, egg, cilantro, garlic, cinnamon, cumin, coriander, ginger, 1/4 tsp pepper and 1/4 tsp salt; gently mix to combine. Add bread crumbs if the mixture is too moist to handle.
Using moistened hands and 2 Tbsp for each, roll meat mixture into meatballs. Arrange meatballs on a baking sheet. Place in oven and bake until browned and just cooked through, about 15-20 minutes. Remove and set aside.
Meanwhile, heat the oil in a heavy large pot over medium heat. Add onions; saute until lightly browned, about 10 minutes. Add garlic, cinnamon and turmeric and continue to cook, stirring, for another minute.
Add broth and tomatoes with juice, butternut squash and remaining 1/4 tsp each salt and pepper. Bring to a simmer and cook until squash is just tender, about 20 minutes.
Add meatballs and spinach and gently stir into the stew. Cook for another few minutes to rewarm meatballs and wilt spinach. Remove cinnamon sticks.
Divide couscous or quinoa among 4 warm serving plates and top with the stew.
- 1 lb lean ground lamb (or lamb sausages)
- 2 tsp olive oil
- 2 c vertically sliced onions (2)
- 1/2 c diagonally cut carrot (2)
- 3/4 tsp ground cumin
- 3/4 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp ground red pepper
- 2 c fat-free low sodium chicken broth
- 1/2 c golden raisins
- 3 Tbsp tomato paste
- 1 1/2 Tbsp grated lemon rind
- 1/4 tsp salt
- 1 15 oz can chickpeas, rinsed and drained
- 1/2 c chopped fresh cilantro
- 1 tbsp lemon juice
Heat a large nonstick skillet over medium high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with slotted spoon. Discard drippings. Add oil to pan, swirl to coat. Add onion and carrot to pan; saute 4 minutes. Add cumin, cinnamon, coriander and pepper; saute 30 seconds, stirring constantly. Add reserved lamb, broth and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.
Serve over Coucous Arugula Salad:
- 1 c uncooked Israeli couscous (prepare per package instructions)
- 2 c arugula
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 tsp freshly ground black pepper
- 1/2 c flour
- 1 tsp sale
- 1/2 tsp pepper
- 1 1/2 lbs lamb stew meat, cut in 1 1/2″ cubes
- 1/4 c butter
- 2 medium potatoes (1 1/2″ cubes)
- 2 medium carrots, sliced
- 1 c chopped onion
- 1 c quartered white mushrooms
- 1 c peeled, chopped apple
- 1 14 oz can diced tomatoes
- 4 c water
- 2 Tbsp curry powder
- 1 tsp instant chicken bouillon
- 1/2 tsp cinnamon
- 6 whole cloves
Mix flour, salt and pepper in bag; add lamb and shake to coat.
In Dutch oven, melt butter. Add lamb and any flour left in the bag. Brown over medium heat.
Add potatoes, carrots, onion, mushrooms, apple, tomatoes and water. Heat to boiling. Add remaining ingredients. Reduce heat, cover and simmer for 1 1/2 hours, until vegetables and meat are tender. Remove cloves before serving.
- cal: 470
- fat: 18.4g
- carbs: 33.5 g
- fiber: 5/4
- protein: 42.4
- YIELD: 4 servings (serving size: 1 cup lamb mixture and 1 cup rice)
- COURSE: Main Dishes
- Cooking spray
- 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
- 1 teaspoon vegetable oil
- 1 1/2 cups chopped onion
- 5 whole cloves
- 3 cardamom pods
- 2 bay leaves
- 1 (3-inch) cinnamon stick
- 1 tablespoon ground coriander seeds
- 1 tablespoon paprika
- 2 tablespoons minced peeled fresh ginger
- 2 teaspoons Garam Masala
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground turmeric
- 2 garlic cloves, minced
- 2 cups finely chopped plum tomato (about 1/2 pound)
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cilantro, divided
- 4 cups hot cooked long-grain rice
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb, and cook for 5 minutes on all sides or until browned. Remove lamb from pan.
Heat the oil in pan over medium-high heat. Add onion and next 4 ingredients (onion through cinnamon); cook for 4 minutes or until onion is browned. Stir in coriander and next 6 ingredients (coriander through garlic); cook 1 minute. Add lamb, tomato, water, and salt; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until the lamb is tender. Stir in 1/4 cup cilantro. Serve over rice; sprinkle with remaining 1/4 cup cilantro.
Amount per serving
- Calories: 457
- Calories from fat: 22%
- Fat: 11.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.8g
- Protein: 40.4g
- Carbohydrate: 46.8g
- Fiber: 4.5g
- Cholesterol: 112mg
- Iron: 5.7mg
- Sodium: 477mg
- Calcium: 70mg
A quick blanching in boiling water mellows the garlic slightly.
Yield: 6 servings
2 garlic cloves, peeled
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons coarsely chopped shallots
1 teaspoon fresh oregano leaves
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons fresh lemon juice
Dash of crushed red pepper
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
3 medium yellow squash, cut lengthwise into 1/4-inch-thick slices (about 3/4 pound)
3 medium zucchini, cut crosswise into 1/4-inch-thick slices (about 3/4 pound)
6 (5-ounce) lamb loin chops, trimmed (about 1 inch thick)
1. Bring 2 cups water to a boil in a small saucepan. Add garlic to pan; reduce heat, and simmer 3 minutes. Remove garlic from water; cool. Coarsely chop garlic.
2. Place garlic, 1/2 cup parsley, 2 tablespoons oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process 1 minute or until almost smooth. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper; pulse 2 times.
3. Preheat oven to 450°.
4. Preheat grill to medium-high heat.
5. Combine squash, zucchini, and remaining 1 tablespoon oil in a bowl; toss well. Arrange squash and zucchini in a single layer on a baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bake at 450° for 16 minutes or until tender, turning after 8 minutes.
6. Lightly coat lamb with cooking spray. Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place lamb on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Divide squash and zucchini evenly among 6 plates. Top each serving with 1 lamb chop and 1 1/2 teaspoons parsley puree.
CALORIES 288 ; FAT 15.5g (sat 4.4g,mono 8.4g,poly 1.5g); CHOLESTEROL 90mg; CALCIUM 47mg; CARBOHYDRATE 5.8g; SODIUM 466mg; PROTEIN 30.9g; FIBER 2.1g; IRON 3.5mg
I make this as a smaller portion with lamb leg steaks in a skillet on the stovetop. Don’t overcook!
· 2 large garlic clove(s), chopped (about 1 1/2 Tbsp)
· 1 tbsp lemon zest, freshly grated
· 2 tsp dried oregano
· 2 tsp olive oil
· 1 tsp table salt, or to taste
· 1/2 tsp black pepper
· 3 1/2 pound(s) lean leg of lamb, boneless, rolled and tied
· 1 1/2 cup(s) low-fat plain yogurt
· 2 tbsp red onion(s), finely chopped
· 2 tbsp mint leaves, or fresh dill, chopped
· 2 tsp dried oregano
· 1 1/2 tsp lemon zest, freshly grated
· 1/2 tsp ground cumin
· 1/2 tsp table salt
· 1/4 tsp black pepper
Preheat oven to 375ºF. In a small cup, combine garlic, lemon zest, oregano, oil, salt and pepper; rub mixture all over lamb.
Place lamb in a roasting pan and roast until medium-rare and a meat thermometer inserted in center reads 140ºF, about 1 hour and 10 minutes. Remove lamb to a cutting board; let rest 15 minutes.
Meanwhile, in a small bowl, combine sauce ingredients.
Slice lamb into 1/4-inch thick slices and serve with sauce.
Yields about 2 slices of lamb and 3 tablespoons of sauce per serving – 8 servings.