Best Grilled Lamb With Wintry Rice Salad Recipes

Greek-Style Lamb With Rice image

Provided by Miss Annie

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

In a large, nonstick skillet, brown the ground lamb with onion and garlic.
When lamb is no longer pink, tip pan and with spoon remove any accumulated fat.
Stir in tomato puree, water, cinnamon and oregano.
Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes.
Add more water if it seems too thick.
To serve, mound rice on serving plates and top with lamb mixture.
To freeze: Combine lamb and rice and put into freezer container.

Grilled Lamb with Greek Spinach Pita Salad image

Provided by Bobby Flay

Time 1h23m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 tablespoons chopped fresh oregano leaves
1 1/2 pounds lamb tenderloin, trimmed of fat
Kosher salt and freshly ground black pepper
4 pocketless pita breads
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons chopped fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
2 teaspoons honey
1/2 cup extra-virgin olive oil
6 ounces baby spinach
1/2 English cucumber, sliced
2 plum tomatoes, sliced
1/4 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled (1 cup)

Steps:

To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
Heat your grill to high.
Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
Top each pita with some of the salad and top with several slices of the lamb.