Best 3 Peppery Lamb With Shell Beans And Cherry Tomatoes Recipes

Embark on a culinary journey with our tantalizing Peppery Lamb with Shell Beans and Cherry Tomatoes recipe, a harmonious blend of flavors and textures that will delight your taste buds. This delectable dish features tender lamb sautéed with aromatic spices, succulent shell beans, and juicy cherry tomatoes, all enveloped in a rich and flavorful sauce. Accompany this main course with a refreshing Cucumber, Mint, and Feta Salad, a crisp and vibrant side dish that offers a delightful contrast to the richness of the lamb. For a sweet and tangy complement, indulge in our Strawberry-Rhubarb Crumble, a classic dessert that showcases the perfect balance of sweet and tart flavors. And as a refreshing beverage, quench your thirst with our zesty Ginger-Lemon-Mint Agua Fresca, a thirst-quenching drink that bursts with citrusy goodness. Prepare to indulge in a culinary experience that will leave you craving more.

Here are our top 3 tried and tested recipes!

PEPPERY LAMB WITH SHELL BEANS AND CHERRY TOMATOES

Peppery Lamb With Shell Beans and Cherry Tomatoes image

One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course salad complemented with sweet cherry tomatoes. To accompany it here, boneless lamb leg is coated generously with coarsely ground pepper and coriander, and roasted in the oven or in a covered grill until medium-rare. The peppery lamb pairs beautifully with the salad. Dressed with an assertive vinaigrette, this room-temperature dish is perfect for an al fresco lunch or supper. Use the method as a template for making similar salads all summer long, using other meats (or fish) if you wish. If shell beans are not available, you may substitute cooked dried beans or chickpeas.

Provided by David Tanis

Categories dinner, meat, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 pounds boneless lamb leg (ask for lamb sirloin)
Kosher salt
2 tablespoons coarsely crushed black peppercorns
1 tablespoon coarsely crushed coriander seeds
2 cups fresh cranberry beans or other fresh shell beans (from about 1 1/2 pounds in the pod)
1 1/2 pounds young green beans, or a mix of green beans, Romano beans and yellow wax beans, topped and tailed
1/2 pound cherry tomatoes, preferably of different colors, halved
Basil leaves, for serving
Cilantro sprigs, for serving
2 garlic cloves, minced
Kosher salt and black pepper
1 teaspoon chopped anchovy fillets (optional)
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar or lemon juice, plus more to taste
1/2 teaspoon finely chopped thyme or rosemary leaves
1/4 cup extra-virgin olive oil

Steps:

Season the lamb on all sides with salt. Place in a roasting pan and coat with crushed peppercorns and coriander. Set aside for 10 to 15 minutes to allow meat to absorb seasoning. (You may do this up to 2 hours ahead.)
Put shell beans in a small saucepan and cover with 1 inch of water. Add a teaspoon of salt, bring to a boil, then lower heat and simmer gently for 20 to 25 minutes, until tender. Leave to cool in their cooking liquid.
Bring a larger pot of well-salted water to a boil and cook green beans until firm-tender, 3 to 4 minutes, then remove and spread out on a baking sheet to cool. (If using an assortment of beans, cook each type separately in the same pot. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.)
Heat oven to 400 degrees, or prepare a grill. Roast lamb, uncovered, for about 30 minutes, until medium-rare or until an internal thermometer reads 125 degrees. If grilling, brown meat over hot coals, then move to the side, cover grill and finish cooking with indirect heat. Remove from heat and let rest for at least 10 minutes before carving.
As lamb cooks, make the vinaigrette: In a small bowl, combine garlic, a pinch of salt and pepper, anchovy (if using), mustard, vinegar and thyme. Whisk in oil. Taste and adjust seasoning.
Put shell beans, green beans and cherry tomatoes in a large bowl, sprinkle lightly with salt and add vinaigrette. Toss well to coat, then transfer mixture to a serving platter.
Cut lamb into 1/8-inch slices and arrange over the top. Garnish with basil leaves and cilantro sprigs. Serve at room temperature.

GRILLED LAMB CHOPS WITH ROUILLE AND CHERRY TOMATOES

Grilled Lamb Chops With Rouille and Cherry Tomatoes image

The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.

Provided by Melissa Clark

Categories dinner, easy, quick, main course

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 13

Ingredients

Large pinch saffron
2 garlic cloves, minced
1/8 teaspoon kosher salt, more to taste
Large pinch cayenne pepper, or to taste
1 large egg yolk
1/2 cup extra virgin olive oil, more for serving
1 teaspoon tomato paste
6 lamb loin chops, 2 inches thick (4 to 6 ounces each)
Freshly ground black pepper
1 pint cherry tomatoes
1 tablespoon chopped fresh celery leaves or chives
1/2 teaspoon sherry or red wine vinegar
Thick slices of crusty bread, for serving

Steps:

For rouille: Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant. Mix in a half teaspoon of boiling water and let sit for 5 minutes. Add garlic, salt and cayenne and pound or pulse until a paste forms.
Mix in the egg yolk until thoroughly combined. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil. When oil is fully emulsified, stir in tomato paste. Add more salt and cayenne if necessary.
Light grill. Season lamb chops with salt and pepper, and coat with rouille. Allow lamb to rest at room temperature while grill heats up.
Halve cherry tomatoes and sprinkle with salt. Toss with celery leaves or chives and vinegar.
Grill lamb chops to taste, about 2 to 3 minutes a side for medium rare. Brush bread slices with oil and grill until toasted, about 30 seconds a side. Serve lamb with more rouille drizzled on top, and grilled bread and tomatoes on the side.

Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 97 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 32 grams, Sodium 228 milligrams, Sugar 3 grams

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS

Spanish lamb with sherry, honey & peppers image

Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out

Provided by Diana Henry

Categories Dinner, Main course, Supper

Time 2h45m

Number Of Ingredients 15

Ingredients

1kg lamb shoulder, trimmed of excess fat, then cubed
1½ tbsp olive oil
1 large onion , roughly chopped
1 red pepper , halved, deseeded and sliced
1 yellow pepper , halved, deseeded and sliced
1 green pepper , halved, deseeded and sliced
2 garlic cloves , grated to a purée
½ tsp paprika
250ml medium sherry
250ml lamb stock
generous pinch of saffron threads
1 tbsp sherry vinegar
1½ tbsp honey
1 tbsp finely chopped parsley , or chopped toasted blanched almonds
cooked couscous , to serve

Steps:

Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium

Tips:

Use high-quality lamb: The quality of the lamb will greatly impact the flavor of the dish. Look for lamb that is well-marbled and has a good meat-to-fat ratio.
Trim the lamb: Before cooking, trim any excess fat from the lamb. This will help prevent the dish from becoming greasy.
Marinate the lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and olive oil will help to tenderize the meat and infuse it with flavor.
Cook the lamb over high heat: Lamb is best cooked over high heat so that it can quickly brown and develop a crispy crust. This will help to seal in the juices and prevent the meat from becoming dry.
Don't overcook the lamb: Lamb is a delicate meat that can easily become overcooked. Cook it only until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
Serve the lamb immediately: Lamb is best served immediately after cooking. This will help to ensure that it is tender and juicy.

Conclusion:

Peppery lamb with shell beans and cherry tomatoes is a delicious and flavorful dish that is perfect for a weeknight meal. The lamb is tender and juicy, the beans are creamy and filling, and the cherry tomatoes add a pop of sweetness. This dish is sure to please everyone at the table.