Best Grilled Lamb Sausages With Bean Tomato And Scallion Salad Recipes

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GRILLED LAMB SAUSAGE WITH GOAT CHEESE, HEIRLOOM TOMATOES, OLIVES AND HERBS



Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons aged sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely diced shallot
2 teaspoons Dijon mustard
1 teaspoon California clover honey
Kosher salt and freshly ground black pepper
1/3 cup California extra-virgin oil
1 pound fresh lamb sausages, such as Northern California lamb sausages
Canola oil, for brushing
4 medium heirloom tomatoes, cut into wedges
1/2 cup assorted black olives, pitted and halved
1/4 cup fresh parsley leaves, roughly chopped
1/4 cup whole toasted pistachios, chopped
8 ounces California soft goat cheese, cut into pieces
6 ounces baby mixed organic greens
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon

Steps:

  • For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
  • For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages.

SPICE-CRUSTED LAMB WITH WHITE BEAN & TOMATO SALAD



Spice-crusted Lamb with White Bean & Tomato Salad image

Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Two 150-gram (5-ounce) lamb neck fillets
1 tablespoon coriander seeds
2 teaspoons fennel seeds
Good pinch of dried chile flakes
2 tablespoons olive oil
500 grams (1 pound 2 ounces) ripe vine tomatoes, cut into thin wedges
One 400-gram (14-ounce) can white beans (such as cannellini or butter beans), drained and rinsed
1 tablespoon red wine vinegar
Squeeze of lemon juice
2 tablespoons extra-virgin olive oil
Handful of fresh basil leaves

Steps:

  • Preheat the oven to 200 degrees C/400 degrees F (180 degrees C/350 degrees F fan).
  • Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chile flakes and half the olive oil. Press all over the lamb, season well and set aside for 10 minutes.
  • Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
  • Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until seared and golden all over. Transfer to the oven and cook for 8 to 10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.

GRILLED LAMB SAUSAGES WITH BEAN, TOMATO AND SCALLION SALAD



Grilled Lamb Sausages With Bean, Tomato And Scallion Salad image

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h

Yield 4 servings

Number Of Ingredients 11

4 ripe tomatoes, cored and halved
Sea salt
Olive oil
1/2 pound thin green beans
1/2 pound yellow beans
1 can (15 1/2 ounces) white beans, drained and rinsed
2 scallions, thinly sliced
1 1/2 tablespoons chopped mint
2 tablespoons red wine vinegar
Freshly ground black pepper
2 pounds mild lamb sausages

Steps:

  • Heat oven to 350 degrees. On baking sheet with rim, place tomatoes cut-side up. Season with salt and sprinkle with olive oil. Roast about 3 hours, until lightly caramelized. Cool, then cut each into 4 wedges.
  • Bring a pot of salted water to a boil. Cook green beans 4 minutes, until just tender. Remove with slotted spoon, drain and run under very cold water. Repeat with yellow beans, cooking 6 minutes. Pat dry.
  • In a large bowl, combine all beans, tomatoes, scallions and mint. Sprinkle with vinegar and 3 tablespoons olive oil. Season with salt and pepper. Toss and let sit 1 hour.
  • Heat grill to medium. Grill sausages about 10 minutes, turning, until well browned. Serve with salad.

Nutrition Facts : @context http, Calories 902, UnsaturatedFat 33 grams, Carbohydrate 38 grams, Fat 62 grams, Fiber 11 grams, Protein 49 grams, SaturatedFat 24 grams, Sodium 1395 milligrams, Sugar 6 grams

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