Rosemary and garlic lamb with chargrilled vegetable salad
This Rosemary and Garlic Lamb with Chargrilled Vegetable Salad features tender lamb marinated with rosemary and garlic, complemented by smoky grilled zucchini and eggplant. Topped with a zesty dressing, feta, and fresh spearmint on a bed of arugula, it balances hearty flavors with vibrant freshness.
Cook time 40 min
Prep time 15 min
Ingredients:
2 large zucchini1 eggplant
1 short spray cooking spray oil
2 tbsp olive oil
1 tbsp lemon juice
1 tsp mustard
1/2 cup spearmint
5 cups arugula
1/2 cup feta cheese
This Rosemary and Garlic Lamb with Chargrilled Vegetable Salad is a delightful dish perfect for a special dinner. The tender lamb, infused with flavors of rosemary and garlic, pairs harmoniously with the fresh and smoky chargrilled vegetables. Topped with a zesty dressing and crumbled feta, this recipe strikes a balance between hearty and healthy.
Instructions:
- In a bowl, mix the minced garlic, chopped rosemary, salt, and pepper.
- Rub the mixture generously over the lamb chops, ensuring they are well coated.
- Cover and let the lamb marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Slice the zucchinis and eggplant into rounds approximately 1/2-inch thick.
- Lightly coat the vegetable slices with the cooking spray oil to prevent sticking.
- Preheat a grill or grill pan over medium-high heat.
- Grill the zucchini and eggplant slices for about 3-4 minutes on each side, until tender and charred marks appear. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, and mustard until well combined.
- In a large salad bowl, combine the arugula, chopped spearmint, and crumbled feta cheese.
- Add the grilled zucchini and eggplant slices.
- Drizzle the dressing over the salad and toss gently to combine.
- Preheat a skillet or grill over medium-high heat.
- Cook the marinated lamb chops for about 3-4 minutes per side for medium-rare or longer if desired. Let the meat rest for a few minutes after cooking.
- Arrange the chargrilled vegetable salad on plates.
- Place the cooked lamb chops on the side.
- Garnish with additional spearmint leaves or a wedge of lemon if desired.
Serving this Rosemary and Garlic Lamb with Chargrilled Vegetable Salad will undoubtedly impress your guests with its vibrant colors and mouth-watering aroma. The combination of tender, flavorful lamb and the crisp, charred vegetables topped with feta creates a memorable meal that's both delicious and nourishing. Enjoy this gourmet dish with a glass of your favorite red wine for a truly special dining experience.
Rosemary and garlic lamb with chargrilled vegetable salad FAQ:
For optimal flavor, marinate the lamb for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Cook the marinated lamb chops for about 3-4 minutes on each side for medium-rare. Adjust the cooking time slightly for your desired doneness.
Yes, you can grill the vegetables in advance. Store them in an airtight container in the refrigerator for up to 3 days before assembling the salad.
You can use any type of feta cheese, including plain, herb-marinated, or even reduced-fat varieties, depending on your preference.
Yes, you can substitute the zucchini and eggplant with other vegetables like bell peppers, asparagus, or mushrooms based on your preference, keeping in mind to adjust grilling times accordingly.
Tips:
- For the best flavor, marinate the lamb with rosemary and garlic for at least 2 hours before cooking.
- Ensure your grill is hot before adding the vegetables to achieve the perfect char without overcooking them.
- If you don't have fresh spearmint, you can substitute with fresh basil or parsley.
- Use a meat thermometer to cook the lamb to your desired level of doneness, medium-rare is usually around 145°F.
- Let the lamb rest for about 10 minutes after cooking to retain its juices and flavor.
Nutrition per serving
4 ServingsCalories 140kcal
Protein 8g
Carbohydrates 13g
Fiber 5g
Sugar 8g
Fat 14g
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