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Spicy Lamb and Lentils with Herbs

Spicy Lamb and Lentils with Herbs


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Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Ingredients

  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1½ cups cooked brown or French green lentils (from 1 cup dried)
  • ½ English hothouse cucumber, chopped
  • ½ cup chopped fresh cilantro, plus leaves for serving
  • ¼ cup chopped fresh parsley, plus leaves for serving
  • ¾ cup plain whole-milk Greek yogurt
  • Flatbread and lemon wedges (for serving)

Recipe Preparation

Instructions

  • Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about ¼” thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.

  • Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.

  • Place lentils and 2 Tbsp. of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5–8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.

  • Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.

Nutritional Content

Calories (kcal) 290 Fat (g) 16 Saturated Fat (g) 7 Cholesterol (mg) 45 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 3 Protein (g) 20 Sodium (mg) 50Reviews SectionAbsolutely delicious and easy! My husband, 2 year old (left the red pepper out of his) and I all licked our plates!AnonymousCalifornia 12/09/19

Spicy lamb flatbread

Our lamb flatbread is a super quick and easy weeknight dinner &ndash spicy lamb mince and lentils served on warmed fluffy flatbreads with salad. This will fast become one of your favourite quick weekday recipes.

This is one of my favourite quick and easy dinner recipes to make. It&rsquos super easy to prepare and takes less than 20 minutes to cook.

Flavouring the spicy lamb mince with Harissa paste is a quick and easy way to add a whole lot of flavour with very little effort.

Our warmed lamb flabtread recipe is perfect for cooking when you&rsquore really short on time and want food to be fast and tasty (but don&rsquot want to order take-out)


Lamb Ragù

Readers may be able to pinpoint why Rao’s is my go-to marinara sauce…

I like to make pasta at least once a week. It is our go-to comfort food. This week, I decided to use Lamb. This is not a random decision. We try to rotate key ingredients to bring variety not only to our own table but to yours. Traditionally, a ragu is long-cooked. This one takes under an hour. This is because of a simple hack. And it’s Ina Garten approved. She uses store-bought Marinara sauce in lieu of making her own. In this recipe, it not only saves time, but you get all the great seasoning that went into your store-bought jar. I prefer Rao’s but if its price tag puts you off, 365 by Whole Foods is Organic and about ¼ of the price.

Lamb has a significant role in Italy’s Culinary Tradition.

The religious symbolism of lamb can’t be underestimated. In both Christianity and Judaism, the lamb symbolizes sacrifice. To this day, Italians celebrate Easter at a dinner featuring lamb as its centerpiece. It is generally acknowledged that the lamb of Abruzzo is the finest in Italy. Here, shepherds have raised flocks of sheep in its hills and mountains for millennia. What makes Abruzzese lamb so special? The sheep are often left to graze in the wild, rather than being confined. Their diet is filled with herbs, they are leaner, pinker, and have a more subtle taste than the sheep of Umbria or Le Marche. As a result, lamb is relatively expensive. Eating lamb on Easter is a luxury few can afford the rest of the year.

Today’s recipe owes a lot to Abruzzo.

Easter Dinner in many Italian households. Diavolino Peppers

The people of Abruzzo have more access to lamb than most Italians. Agnello (lamb) is often turned into a ragu to serve with Abruzzo’s own “pasta alla chitarra’. While most of the ingredients are standard fare—onions, garlic, tomatoes—what sets this pasta sauce apart is its heat and for umani, the addition of anchovies. (Please don’t leave them out—Anchovy haters won’t recognize them). As to the heat, in Abruzzo, the region’s famous chile, the well-named “diavolino” (little devil), is added. Here the heat of the red chile pepper flakes cuts through the fatty lamb beautifully. This is a take on one of Italy’s most delicious (and under-rated) ragùs. Here is the recipe followed by some other takes on lamb.


INSTRUCTIONS

The smell and taste of the fresh herbs in this dish will blow your mind – the Mediterranean aroma of thyme, rosemary and garlic is just delicious.

Preparation
Wash the herbs and pat dry. Preheat the oven at 180 °C. Peel the onions, garlic and carrots and dice finely. Wash the celery and dice finely. Wash the tomatoes and cut them into chunks. Grate the lemon and squeeze out the juice. Wash the spring onions and cut them into stripes.

The Herb Butter
Whisk the handwarm Oldenburger Butter in a mixer, add the fresh herbs, salt, pepper, mustard, lemon juice and zest and mix for a minimum of 15 minutes. Put the butter mixture in a piping bag and pipe butter twists on a tray with baking paper and place in the fridge to cool.

The Lamb
Heat oil in a pan and roast the lamb filet from all sides. Put the filets into the oven for approx. 8 minutes. Remove from the oven and let it rest.

The Lentils
Heat Oldenburger Butter in a pot and add the black lentils, celery and carrot cubes and saute them. Add vegetable stock, bay leaves, salt and freshly ground black pepper and let it simmer for approx. 30 minutes. Season with vinegar.

The Chutney
Heat olive oil in a pot and add the tomato chunks, red onions, garlic and sugar and let it simmer for approx. 30 minutes.

The Final Touch
Put the lamb back to the pan, add some Oldenburger Butter, thyme and a crushed garlic clove. Pour the melted butter over the meat and let it absorb all the aromas. Place the medium cooked lamb on the lentils and spread some spring onions over. Put two herb butter twists and the tomato chutney on the plate. Season with sea salt and serve.


Alison Roman's Spicy Lamb and Lentils with Herbs

Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about ¼” thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.

Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.

Place lentils and 2 Tbsp. of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5–8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.

Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.


Spicy Lamb & Lentil Bowls with Blistered Shishito Peppers

This simple meal packs a lot of fresh flavors with hearty, nourishing ingredients that will leave you full yet happily content. I love light summer meals like this because they’re relatively easy to prepare and use a lot of the summer bounty. We’re harvesting the first of the season’s shishito peppers here at Tumbleweed Farm and they are definitely a reason to celebrate (heck, we even named our daughter Pepper because we love peppers so much!) We blistered the peppers in a hot cast iron pan with a bit of oil and reserved lamb fat to create a perfect char, while still letting the inside of the peppers stay tender and moist. They’re absolutely divine and are the perfect addition to this spiced lamb and lentil bowl. I hope you all enjoy this meal as much as we do.

Cheers from Tumbleweed Farm

Spicy Lamb & Lentil Bowls with Blistered Shishito Peppers

Prep Time: 25 minutes Cook Time: 30 minutes Serves: 4

  • 1 cup dried green or brown lentils, rinsed and picked over
  • 1 bay leaf
  • 1/2 of a yellow or red onion
  • fat pinch of salt
  • 1 pound ground lamb
  • 2 cloves of garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • salt and pepper
  • 2 tablespoons cooking fat (butter, oil, bacon grease) divided
  • 1 pint shishito peppers (or two cups)
  • 1 small cucumber, large diced
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • whole milk yogurt for serving
  • flakey sea salt and pepper for serving
  • squeeze of fresh lemon juice
  1. Prepare the lentils by placing them in a pot with 3 cups water, the bay leaf, onion and a hefty pinch of salt. Bring to a boil, reduce heat to low, cover the pot and simmer until the lentils are tender, about 20-25 minutes. Drain any excess liquid and discard the bay leaf and onion.
  2. In a large bowl mix the lamb with the garlic, red pepper flakes, cumin and a fat pinch of salt and pepper.
  3. Heat 1 tablespoon of cooking fat in a large cast iron skillet over medium high heat. Add the lamb mixture and cook, using a wooden spoon to break up the meat a bit, until it's cooked through and no longer pink, about 5-7 minutes. Use a slotted spoon to remove the lamb to a plate or bowl.
  4. Keep the pan on high heat and use the reserved fat in the pan from the lamb and add another tablespoon (or two) of your cooking fat of choice. Add the shishito peppers and cook on high until blistered on all sides. About 2 minutes per side. Remove with a slotted spoon.
  5. Divide the lentils between bowls and top with the lamb mixture, cucumber, herbs and yogurt. Arrange the shishito peppers on top and sprinkle with additional salt, pepper and crushed red pepper flakes to taste. Squeeze a little fresh lemon juice before serving.

Use this recipe as a guide and adjust measurements and ingredients as necessary.


Ingredients

  • 3/4 pound green lentils
  • 1 medium yellow onion, peeled and halved
  • 2 medium cloves garlic, peeled
  • 1 medium carrot, peeled
  • 1 sprig rosemary (optional)
  • Water
  • Kosher salt and freshly ground black pepper
  • 1 large cucumber, cut into 1/4-inch cubes
  • 1/2 teaspoon berbere spice blend, plus more for rubbing lamb chops (see note)
  • 1/4 cup fresh lemon juice from 2 lemons
  • 1/2 cup extra-virgin olive oil
  • 8 bone-in lamb rib or loin chops, cut 1 1/4- to 1 1/2-inches thick
  • 1/2 cup packed mint leaves, torn
  • Type of fire:two-zone indirect
  • Grill heat:high

Ingredients

75g dried chickpeas, soaked overnight (or you can use tinned chickpeas)

sea salt and freshly ground pepper

300g trimmed lamb shoulder, diced into 2 1/2 cm pieces

1 clove garlic, finely chopped

1 tsp black mustard seeds

2 tsp smoky sweet paprika

1 medium carrot, diced into 1 1/2 cm pieces

1 small potato, diced into 1 1/2 cm pieces

handful of coriander leaves, chopped

handful of flat-leaf parsley leaves, chopped


Spicy Ethiopian Lamb Stew

Our version of this classic Ethiopian stew starts with Berbere spice, one of the main components of Ethiopian cuisine. First you make a paste with the spice and red wine, then you make a simmer sauce and then the stew itself.

You can make the paste or even the sauce ahead of time. What's more, you can make extra paste or sauce and use it as a building block in your cooking. It's tasty when added to lentils, as a spicy twist on pasta sauce, as a simmer sauce for chicken, or as an addition to braised greens.

The Berbere blend is spicy and aromatic -- a mix of chiles and spices. Warming, "sweet" spice notes from ginger, cinnamon, fenugreek and clove combine with herbaceous qualities of besobela (sacred basil), rosemary and thyme.

Serve this stew with injera (Ethiopian bread) if you can find it. (Here in Oakland, you can find it at Whole Foods or at the Grand Perkins Market a little ways from our shop.)

4 tablespoons Berbere
4 tablespoons red wine
1 large onion, minced
4 cloves garlic, minced
1 tomato, diced
4 tablespoons olive oil (plus more for browning)
1 cup water (or 2 cups if using a slow cooker, see below)
1 lb lamb, cubed
Salt

Generously salt the lamb. Whisk together the Berbere and red wine to form a runny paste.

Cook onion over medium-low heat in a medium saucepan or skillet without oil (this is called sweating the onions). Stir occasionally for 20 to 25 minutes until the onions begin to brown. Add the garlic and oil. Cook another 5 to 10 minutes until golden. Add the Berbere paste and fry for 1 to 2 minutes. Add the tomatoes and cook for another 1 to 2 minutes. Add 1 cup water and simmer until tomatoes are fully cooked and the sauce thickens.

Heat a large skillet over medium-high heat. Add a glug of olive oil. When the oil is hot, add the lamb and brown on all sides. Once meat is browned, add sauce. Simmer, covered, for 45 minutes to an hour or until the lamb is tender. Add salt to taste.

Use a slow cooker: When making the simmer sauce, add 2 cups of water instead of one. After browning the lamb, place the meat in the slow cooker along with the sauce and cook on low for 8 hours.


Spicy Lamb Chops with Roasted Cauliflower and Crispy Lentils recipe

Ingredients
5ml Sumac
5ml Sesame seeds
2ml Ground cumin
2ml Dried mixed herbs
250-300g Cauliflower
15ml Zatar
400g Cooked lentils
40g Mint / coriander
100g Feta, crumbed
4 portions Lamb chops
5ml Ground cumin
5ml Dried thyme
1 whole Lemon

How to
Preheat the oven to 200 °C.

First make the za’atar. Mix all the ingredients together and store in a small glass jar.

Rub the cauliflower with 1 Tbsp of the olive oil and the za’atar and place in a shallow
baking dish. When the oven reaches temperature, place the dish on the middle shelf and
leave to bake for 25–30 minutes, or until golden and fragrant.

When the cauliflower has been in the oven for 15 minutes, season the lamb chops with salt
and pepper, cumin and dried thyme. Fry in a nonstick pan with a dash of olive oil for 4
minutes on each side (for medium). Remove and set aside on a warmed plate to rest.

Add the lentils to the same pan and cook for 2–3 minutes, or until warmed through and just
starting to crisp on the outside. Remove from the heat and transfer to a warm serving platter.

Remove the cauliflower from the oven, chop roughly and place the florets on top of the bed
of lentils. Sprinkle over a little extra za’atar. Scatter over the fresh herbs and cheese, along with a drizzle of lemon juice and serve immediately with the lamb chops.



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