Best Spice Rubbed Lamb Tenderloin And Yogurt Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE



Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

  • For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
  • For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
  • For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

SEARED LAMB RIBS WITH SPICY YOGURT SAUCE



Seared Lamb Ribs With Spicy Yogurt Sauce image

These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs from your butcher, you can trim your own. Buy a rack of lamb, neither Frenched nor baby, and remove the meaty eye section, saving it for another use. You will be left with the ribs. This recipe takes time, but can be made up to two days in advance. Give the ribs their final sear just before serving.

Provided by Florence Fabricant

Categories     appetizer, main course

Time 4h

Yield 3 to 4 servings

Number Of Ingredients 12

3 tablespoons sea salt
2 cloves garlic, slivered
3 pounds lamb ribs, in one piece (about 8 ribs), trimmed
4 tablespoons Dijon mustard
1 tablespoon crushed black peppercorns
1 tablespoon crushed dry green peppercorns
1/2 cup Greek yogurt
1 tablespoon Dijon mustard
1 jalapeño chile, seeded and minced
1 teaspoon cumin seeds, toasted and ground
Sea salt, to taste
1 lemon, in wedges, for serving

Steps:

  • Brine the ribs: Dissolve salt in 5 cups cool water. Pour into a roasting pan or baking dish that will hold the lamb and brine without much room to spare. Add the garlic. Remove thin membrane from the bone side of the lamb. Place lamb in brine. It should be just covered with the liquid; if not, add a little more water. Cover with plastic wrap and refrigerate 24 hours, turning once.
  • Marinate the ribs: Rinse lamb and pat dry. Discard brine. Smear mustard on both sides of lamb, and sprinkle with black and green peppercorns. Place lamb on a rack in the roasting pan and set aside at room temperature for 2 hours.
  • Make the sauce: Mix yogurt with mustard, chile, cumin and salt. Cover and refrigerate until ready to use. (It will keep several days.)
  • Heat oven to 250 degrees. Bake lamb for 2 1/2 hours. Remove from oven and allow to cool about 30 minutes. The final sear for the lamb can be done immediately, or the lamb can be wrapped in foil, refrigerated and seared before serving, up to 2 days later.
  • To finish, slice between the bones to separate each rib. Heat a cast-iron skillet on medium-high until very hot. Reduce heat to medium. Sear ribs on all sides until browned. Serve with lemon wedges and yogurt sauce on the side.

SPICE-RUBBED LAMB RACK WITH YOGURT AND FRESH HERBS



Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs image

Provided by Curtis Stone

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 1/4 teaspoons fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt
2 racks of lamb (about 1 1/4 pounds each), bones Frenched
1 tablespoon extra-virgin olive oil
3/4 cup labne (Middle Eastern strained yogurt)
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1 teaspoon finely chopped fresh thyme
1/2 teaspoon Aleppo pepper
Grated zest and juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt.
  • Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
  • Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes.
  • Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the yogurt sauce.

SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE



Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce image

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 4h40m

Yield 6 servings

Number Of Ingredients 13

2 pounds boneless leg of lamb in one piece
4 tablespoons extra virgin olive oil
2 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
Salt
1 clove garlic
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 1/2 cups plain yogurt
1 large red onion, sliced
6 pita breads, split horizontally

Steps:

  • Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
  • Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
  • About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
  • Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 5 grams

SPICE RUBBED LAMB POPS



Spice Rubbed Lamb Pops image

Provided by Ellie Krieger

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips

Steps:

  • 12 skewers, if wooden soak in water for 10 minutes
  • Preheat the grill or a grill pan.
  • In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.
  • Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

Nutrition Facts : Calories 195 calorie, Fat 8 grams, SaturatedFat 2.7 grams, Cholesterol 92 milligrams, Sodium 385 milligrams, Carbohydrate 0.5 grams, Protein 29 grams

Related Topics