Best Mediterranean Lamb And Bean Salad Recipes

EASY MEDITERRANEAN BEAN SALAD

Easy Mediterranean Bean Salad image

Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 17

Ingredients

1 15 oz can kidney beans, (drained and rinsed)
1 15- oz can cannellini beans, (drained and rinsed)
1 15- oz can garbanzo beans (chickpeas), (drained and rinsed)
1 green bell pepper, (cored and chopped)
1 red bell pepper, (cored and chopped)
1/2 English cucumber, (diced)
1 cup chopped red onions
1 1/2 tbsp capers, (drained)
1 cup chopped fresh parsley
10-15 fresh mint leaves, (torn or gently chopped)
10-15 fresh basil leaves, (torn or gently chopped)
1-2 garlic cloves (minced)
1/2 tbsp Dijon mustard
2 tbsp lemon juice
1 tsp sugar
1/4 cup Early Harvest extra virgin olive oil
Salt and black pepper

Steps:

In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
Add the vinaigrette to the salad bowl. Toss to coat.
For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving

MEDITERRANEAN LAMB & BUTTER BEAN SALAD

Mediterranean lamb & butter bean salad image

Time 20m

Yield 4

Number Of Ingredients 1

Ingredients

2 tsp olive oil 1 clove garlic, crushed ½ tsp dried oregano 4 essential Waitrose New Zealand Lamb Steaks 275g pack Waitrose Baby Plum Tomatoes, halved 400g can essential Waitrose Butter Beans, drained and rinsed 100g watercress 2 tbsp Waitrose Aged Balsamic & Olive Oil Dressing 25g pack fresh mint leaves, torn Crusty bread, to serve

Steps:

1. Stir together the olive oil, garlic and oregano and brush over the lamb. Cook in a griddle or frying pan for 3-4 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a warm plate and leave to rest for 3-4 minutes. 2. Meanwhile, lightly toss together the tomatoes, butter beans, watercress, dressing and mint. 3. Slice the lamb and add to the salad, giving it a quick toss. Divide between 4 plates and serve with crusty bread, and extra dressing on the side.

Nutrition Facts : Nutritional Info Typical values per serving Energy 1,997kJ 476kcals Fat 20.9g Saturated Fat 8g Carbohydrate 39.6g Sugars 3.5g Protein 32.4g Salt 0.8g Fibre 5.6g including 50g crustry bread Click here for more information about health and nutrition

MEDITERRANEAN LAMB SHANKS

Mediterranean Lamb Shanks image

Provided by Molly O'Neill

Categories dinner, main course

Time 3h20m

Yield Four servings

Number Of Ingredients 22

Ingredients

1 tablespoon vegetable oil
4 lamb shanks, 1/2 pound each
1 large onion, peeled and minced
1 clove garlic, peeled and minced
1 large celery root, peeled and cut into 1/2-inch dice
3 carrots, peeled and cut into 1/2-inch dice
2 cups cracked green olives, pitted
2 tablespoons grated fresh ginger
1 cup red wine
3 cups chicken broth, homemade or low-sodium canned
4 plum tomatoes, peeled, cored, seeded and diced
2 tablespoons grated lemon rind
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
2 cardamom seeds, cracked
1/2 teaspoon chili pepper flakes
1 bay leaf
1/2 cup minced coriander leaves
1/2 cup minced parsley leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Steps:

Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 41 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 1782 milligrams, Sugar 11 grams, TransFat 0 grams