Best Middle Eastern Lamb With Cucumber Salad Recipes

KHYAR BI LABAN (CUCUMBER YOGURT SALAD)

Steps:

• Peel and slice cucumbers into thin rounds.
• Place sliced cucumbers in a strainer and sprinkle with salt. Set aside.
• While salted cucumber slices sit, crush garlic and mash together with fresh mint leaves using a mortar and pestle or wooden spoon.
• Combine yogurt and garlic mint mixture together. Stir well.
• Fold in cucumber slices and serve cold.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

MIDDLE EASTERN LAMB WITH CUCUMBER SALAD

Steps:

• 1) Turn on the broiler on and set the broiler pan so it's 6 inches from the heat source. Put 1 1/2 tablespoons of the oil in a large heavy skillet over medium-high heat. Meanwhile, rub the lamb with the cumin and salt and pepper. (If the butcher hasn't done so, pound the lamb between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.) 2) Put the lamb in the skillet, raise the heat to high, and cover. Cook for about 5 minutes (depending on thickness) on each side for medium rare in the middle. 3) While the lamb cooks, put the yogurt in a fine mesh strainer over a bowl to drain excess liquid. Peel and thinly slice the cucumbers. Put into a large mixing bowl. Peel and mince the garlic. Stack the fresh mint leaves, then roll and cut crosswise into ribbons. (If using dried mint, crush the leaves between your fingers.) Add the garlic, mint, vinegar, and salt and pepper to taste to the cucumbers. Mix well. Add the drained yogurt and mix again. Pour into a serving bowl. 4) Brush one side of each pita with the remaining 1 1/2 tablespoons of the olive oil. Broil for 1 to 2 minutes or until crisp and browned on one side. Meanwhile, thinly slice the lamb on the diagonal against the grain. Serve the lamb on a platter. Put the crisp pita in a basket. Serve with the cucumber salad.

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

LAMB STEAK WITH LEBANESE SPICES

Steps:

• Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, approximately 6 ounces each. Trim extraneous fat or gristle.
• Place lamb on a baking sheet and season on both sides with salt and the seven-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb. Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
• Put yogurt in a mixing bowl and season with salt. Stir in cucumbers, mint, grated garlic and crushed red pepper. Taste and adjust seasoning. Set aside.
• Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned. Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing. (Alternatively, broil lamb or grill over coals.)
• While lamb is resting, put 2 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add chard and 1/4 cup water. Season lightly with salt. Cook for 1 to 2 minutes, until chard is just wilted. Remove chard from pan with a slotted spoon and transfer to a serving platter or individual plates.
• Carve lamb on the bias in 1/8-inch-thick slices, against the grain, and place next to the chard. Garnish with dill sprigs, if desired, and serve with a spoonful of cucumber-yogurt sauce. Pass the rest of the sauce separately.

MIDDLE EASTERN YOGURT CUCUMBER SALAD

Steps:

• Cut cucumbers into cubes, set aside.
• In medium bowl add all other ingredients into bowl except for olive oil.
• Mix well until no clumps.
• Add cucumbers and mix well.
• Garnish with olive oil on top.
• *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it.
• Enjoy.