**Discover a Culinary Journey through the Middle East with a Delightful Lamb Salad**
Embark on a tantalizing culinary adventure as we introduce you to a delectable Middle Eastern Lamb Salad. This low-carb dish masterfully combines succulent lamb, fresh spinach, tangy feta cheese, and a refreshing lemon-tahini dressing, creating a symphony of flavors that will tantalize your taste buds. Join us as we explore the vibrant world of Middle Eastern cuisine through this exquisite salad, showcasing the perfect balance between savory, tangy, and refreshing notes. This article offers a collection of irresistible recipes, including variations that cater to different dietary preferences, ensuring everyone can indulge in this culinary delight. Get ready to be enchanted by the vibrant flavors of the Middle East and create a memorable dining experience.
MIDDLE EASTERN LAMB SALAD WITH SPINACH & FETA (LOW CARB)
A zesty, delicious combination of flavors. High protein & very low carb. For vegetarians you can just leave the lamb off the top and it's still a nice salad, but not so much a meal anymore.
Provided by littleturtle
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Rub the lamb all over with the oil and then with the seasonings.
- Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
- On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
- In a bowl, cobine the remaining ingredients and toss to mix.
- Sprinkle the pecans over the top of the tossed salad.
- Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
Nutrition Facts : Calories 336.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 26.8, Sodium 641.5, Carbohydrate 5.9, Fiber 2.3, Sugar 2, Protein 6.4
EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
MIDDLE EASTERN LAMB
MMMMM, can you smell the aromas of this cooking, if not, it means that you are not cooking this, so get to it or you will miss out ;-)
Provided by djmastermum
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim meat of fat and sinew.
- Slice across grain into long thin strips.
- Heat oil.
- Add 1 teaspoon ground cumin.
- 1 teaspoon ground corriander.
- 1 teaspoon dried mint leaves.
- 1/2 teaspoon turmeric.
- Stir fry 1 minute.
- Add meat and cook until browned.
- Add spinach and cook 4 minutes.
- Mix together cornflour, yoghurt and water and add to pan.
- Add sultanas.
- Let sauce thicken over heat.
- Serve immediately with couscous.
Nutrition Facts : Calories 513.3, Fat 38.1, SaturatedFat 15.9, Cholesterol 96.5, Sodium 108.1, Carbohydrate 20.4, Fiber 1.8, Sugar 13.8, Protein 23.2
Tips:
- Use high-quality ingredients: This will make a big difference in the flavor of your salad. Use fresh lamb, spinach, and feta cheese.
- Don't overcook the lamb: Lamb is best cooked medium-rare or medium. Overcooking will make it tough and dry.
- Use a good dressing: The dressing is what brings all the flavors of the salad together. Use a dressing that is flavorful and complements the other ingredients.
- Serve the salad immediately: This salad is best served fresh. The spinach will start to wilt if you let it sit for too long.
Conclusion:
This Middle Eastern lamb salad with spinach and feta is a delicious and healthy meal. It's perfect for a light lunch or dinner. The lamb is tender and flavorful, the spinach is fresh and crisp, and the feta cheese adds a creamy and salty touch. The dressing is also very flavorful, and it brings all the flavors of the salad together perfectly. This salad is sure to be a hit with your family and friends.
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