#lamb salad

[spladoum]

Some photos of the downtown area near my job. Also, a few shots of my dinner because my lunches nowadays is ice cream and I'm entirely ashamed to take pictures of it. XD

[bpdrug-addict]

I miss you....

[seriouscrust]

Warm Lamb and Lentil Salad

Warm Lamb and Lentil Salad

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I have never really liked lentils. When I was young, lentils and beans both had this texture (I think from cooking them into oblivion until they became mushy and grainy) that I just couldn’t stand. And so I stopped eating them, simple as that. Mexican food became a slight challenge (back then, it was because I didn’t like beans, now it’s because I can’t eat…

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[corinathecook]

Harissa-Marinated Lamb Salad

Harissa-Marinated Lamb Salad #LoveLambChallenge

This tasty easy lamb salad is a perfect weeknight meal.  Made with roasted vegetables, spicy couscous and tender harissa-marinated lamb, it can be prepared fully or partly in advance and is equally tasty the next day. First lets talk about marinades. A marinade can be complex with lots of herbs and spices or it can be as simple as opening a jar.   This marinade is almost the later.  Don’t even…

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[thecitylane]

Lamb With Tomato & Mint Salad: Recipe

This lamb with tomato & mint salad recipe is perfect now that the hot weather is here. It’s low in fat, super tasty and is great fresh when the lamb is hot or the next day when the lamb is cold. It’s quick and simple too – perfect for a midweek post-work dinner in the…

Lamb With Tomato & Mint Salad: Recipe was originally published on The City Lane

[lifedeathanddinner]

The Daily Dish: Second-Day Lamb

In winter I roast leg of lamb on the bone, smeared with a mixture—almost a paste—of finely chopped garlic and rosemary, salt, pepper, and olive oil. I love the way the foresty smells fill the house, and how the long lit oven keeps the kitchen warm.

  In summer, though, I prefer a butterflied leg—deboned and flat; not rolled and tied—which cooks quickly either in a hot oven or on the grill.

  A butterflied leg of lamb is a topographical wonder—uneven in thickness, which suits me fine. Most of the meat will remain medium rare, while some will turn out well done. There’s a clear advantage to this in that I’ve had friends beg me to keep it rare, while others cringed at almost any pink at all.

  The next day, lamb is lovely cold. For years we roasted it on New Year’s Eve, then indulged in thick sandwiches slathered with a sauce of horseradish, Dijon, and whipped cream or crème fraîche for New Year’s Day lunch. These days, I prefer my leftover lamb over salad, often with a Middle Eastern bent. The one pictured here is a mixture of greens, cucumber, tomatoes, calamata olives, torn mint leaves, and crumbled feta tossed with lemon and olive oil. I made a similar meal last spring, actually carving the lamb hot from the oven right over a cool, crunchy salad. It was wondrous. (The recipe is here.) So I guess this doesn’t have to be a second-day dish after all… Do as you will. Maybe do it this weekend.

[bindai]

Pan-fried lamb healthy salad with tzatziki

Tzatziki is a conventional Traditional cucumber and organic dip and makes a amazing putting on a clothing for this lamb better healthier salad. It is often provided as a dip with dolmades or veggie platters. You will find ready-made tzatziki in the chilled cupboard area of the market

[nom-food]