Greek Lamb Loin Salad with Chilled Greek Olive Ratatouille

 Ingredients:

Lamb:

• 1 1/2 lbs. lamb loin, trimmed of all visible fat
• 1 tsp. extra virgin olive oil
• 2 tbsp. harissa paste
• salt 
• freshly ground black pepper

Ratatouille:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper chopped
• 1 Japanese eggplant, chopped
• 1/2 bulb fennel, chopped
• 2 oz. fresh minced garlic
• 1 tsp. extra-virgin olive oil
• 1 tbsp. tomato paste
• salt
• freshly ground black pepper
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 2 oz. balsamic vinegar
• 2 oz. pitted kalamata olives, chopped for garnish
• 4 oz. crumbled feta cheese, for garnish
• 8 sprigs fennel, for garnish

Makes 8 Servings

To make the lamb: Rub the lamb with the olive oil, harissa paste, salt and pepper. Wrap with plastic wrap and refrigerate.

To make the ratatouille: Saute the zucchini, squash, peppers, eggplant, fennel and garlic in the olive oil until soft but not overcooked. Drain off excess liquid and stir in the tomato paste. Cook 1 more minute. Lightly season with salt and pepper. Add the rosemary, basil, oregano, and 1 ounce of the vinegar. Place in a glass or stainless steel bowl and refrigerate overnight. 

To Serve: Preheat the grill.

Grill the lamb to the desired temperature and let rest for 10 minutes before slicing. Firmly press the chilled ratatouille into a ring mold ( or a nice round dollop in the center of a plate if no mold is available) with  a spoon, dividing up into 8 plates. Slice the lamb and arrange on top of the ratatouille. Garnish with the olives, cheese, remaining balsamic vinegar, and fennel sprigs. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. Grilled lamb has become a decadent guilty pleasure for me. This lamb dinner is literally a work of art. This recipe was developed by Executive Chef Geoffrey Cousineu of the Biltmore Hotel in Coral Gables, Florida. The grilled lamb is quite delicious along with the Greek olive ratatouille. The ratatouille is quite flavorful and delicious it goes well with chicken, pork, certain kinds of fish and even eggs. This dish will be a favorite in your house after eating this, trust me. 

Parmesan-and-Herb-Crusted Lamb Chops

Ingredients: 

• 2 tbsp. chopped fresh rosemary
• 1 1/2 tbsp. chopped fresh flat-leaf parsley + whole leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup dried whole wheat bread crumbs
• 1/4 cup fat-free egg substitute
• 1 (8-rib) trimmed and frenched rack of lamb
• 1/2 tsp. salt
• 1/4 tsp.  freshly ground black pepper
• 2 tsp. extra-virgin olive oil

Makes 8 Servings (1 chop per serving)

1.  Preheat oven to 450 F. Spray large heavy rimmed baking sheet with nonstick spray. 
2. Mix together rosemary, chopped parsley, Parmesan and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
3. With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper. 
4. Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres. 
5. Heat oil in a large heavy skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 chops to skillet; cook until crusty and golden brown on bottom, 1 1/2 -2 minutes. With tongs, grip bone of each chop and turn. Cook on second side until crusty and golden brown, about 1 1/2 minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheets. Repeat with remaining 4 chops. 
6. Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145 F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Lamb is a wonderful meat to enjoy when it's cooked right. The combination of Parmesan cheese, whole wheat bread crumbs and herbs is so delicious on lamb chops. I highly recommend adding a touch of Dijon mustard and minced garlic in the egg substitute to give the lamb chops extra kick of zing and flavor. If you don't want to cook these lamb chops in the oven, you can cook these chops on the grill and they will taste just as delicious. 

Mustard-Crusted Rack of Lamb with Balsamic Fig Sauce

Ingredients:

• 2 lamb racks, frenched, fat removed
• 2 tbsp. Dijon mustard
• 2 tsp. thyme, chopped
• 2 tbsp. extra-virgin olive oil
• 1 cup whole wheat bread crumbs
• 12 Mission figs, cut in quarters
• 4 tbsp. balsamic vinegar
• 2 tsp. agave nectar
• 1 1 /2 cups low-sodium beef broth
• 2 tsp. cold unsalted butter
• 1 tsp. fresh lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings (Half a rack per serving)

1. Season lamb well with salt and pepper. Let sit for 30 minutes, or preferably, overnight.
2. Preheat oven to 400 F. Combine mustard and thyme in a small bowl. Set aside.
3. Heat a heavy-bottomed saute pan over medium-high heat. Add 1 tablespoon of the olive oil; place lamb racks meat side down in the pan. Cook until well browned. Turn and brown on other side. The lamb will still be raw. Reserve the saute pan. 
4. Spread the mustard mixture on meat side of lamb rack. Combine bread crumbs and 2 teaspoons of the olive oil. Rub together until the bread is lightly coated. Place on a plate. 
5. Roll the meat side of the lamb into the bread crumbs to coat lightly. Place rack on a baking sheet, meat side up. Roast in a 400 F oven for 15 minutes or until bread has browned and the lamb is 125 F (medium rare). Remove to a warm spot. Let rest for 15 minutes.
6. While the lamb is roasting, place the saute pan back on the medium heat. Add the remaining 1 teaspoon olive oil and the figs, cut side down. Cook for 1-2 minutes to brown the figs, being careful not to burn the drippings in the pan. Once the figs are lightly browned, remove from the pan and reserve. Add the balsamic vinegar to the pan, reduce until almost dry. Add the agave syrup and beef stock and cook until reduced by half. Return figs to the sauce, adjust seasoning with salt and pepper, and gently stir in butter and lemon juice, stirring constantly to melt butter. 
7. Once the lamb has rested, cut each rack into double chops (4 per rack, 2 double chops per serving). Place chops on each dinner plate and serve with 2 tablespoons of sauce. 

WW POINTS VALUE: 10 pts. per serving

Note: This recipe appears in the New Sonoma Cookbook. Who does not enjoy lamb for dinner? The combination of Dijon mustard and lamb is heavenly delicious. The homemade sauce made from figs and balsamic vinegar makes a nice compliment to the lamb. Stirring the butter into a sauce is a classic French method called monte au beurre which means to finish with butter. A small amount of butter will go a long way adding a creamy, rich flavor and texture to the sauce. The butter also must be stirred when it's added into the sauce so it melts. If you don't have rack of lamb on hand, use lamb loin chops and/or lamb shoulders and grill or broil them instead and the meal will still be delicious. Don't forget to bring the lamb to room temperature. The lamb will have a more tender texture to it and be more flavorful too. This meal is perfect for an holiday dinner and your dinner guests will be happy. 

Tandoori Lamb with Almond-Apricot Couscous

Ingredients:

• 3/4 cup plain fat-free yogurt
• juice of 1 lime
• 1/2 small onion, quartered
• 1 tbsp. minced peeled fresh ginger
• 2 large garlic cloves, minced
• 1 tbsp. paprika
• 1 tsp. ground coriander
• 1/4 tsp cayenne 
• 1 (2 lb.) boneless leg of lamb, butterflied and trimmed
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 cup whole wheat couscous
• 1/3 cup sliced almonds, toasted
• 1/2 cup chopped dried apricots

Makes 8 Servings (4 slices lamb & scant 1/2 cup couscous per serving)

1. Stir together yogurt, lime juice, onion, ginger, garlic, paprika, coriander, and cayenne in a small bowl.
2. Place lamb on work surface; with meat mallet or rolling pin, pound to even thickness. Put lamb in large shallow baking dish and spread yogurt mixture all over. Cover dish with plastic wrap; refrigerate at least 1 hour or up to 4 hours.
3. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepared medium-high fire using direct method. 
4. With paper towel, wipe excess yogurt mixture from lamb; sprinkle with salt and pepper. Place lamb on grill rack and grill, turning, until instant-read thermometer inserted into the thickest part of lamb registers 145 F for medium, about 25 minutes. Transfer to cutting board and let stand for 10 minutes.
5. Meanwhile, cook couscous according to package directions. Transfer to serving bowl and top with almonds and apricots. Cut lamb across grain into 32 slices. Serve with couscous.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. This exotic dish is a wonderful dish to dinner. You  can use any cut of lamb in this recipe and the meal will still be delicious. This lamb dish is spicy and flavorful it will melt in your mouth. The side of couscous goes well with the lamb for cooling the spice of your taste buds. Couscous is a granular semolina and a staple of North African cuisine. The sliced almonds and sliced apricots add a touch of flavor to the couscous and go well with the lamb. 

Lamb Chops with Yogurt-Mint Sauce

Ingredients:

• 3/4 cup plain nonfat yogurt
• 1/2 cucumber, peeled, seeded, and chopped
• 1/4 cup packed fresh mint leaves
• 3 scallions, sliced
• 1 garlic clove, minced
• 1/4 tsp. red pepper flakes
• 1/2 tsp. salt
• 4 (5 oz.) bone-in loin lamb chops, about 1 inch thick, trimmed
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 chop & about 1/4 cup sauce per serving)

1. Spray broiler rack with nonstick spray. Preheat broiler.
2. To make sauce, stir together yogurt, cucumber, mint, scallions, garlic, pepper flakes, and 1/4 teaspoon of salt in a blender or food processor and puree. Transfer to serving dish.
3. Sprinkle lamb with remaining 1/4 teaspoon salt and the black pepper. Place on prepared broiler rack and broil 5 inches from heat until instant-read thermometer inserted into side of chop registers 145 F for medium, about 5 minutes per side. Serve with sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. Lamb chops broiled or grilled are so delicious, succulent and juicy. The yogurt-mint sauce adds a nice touch of flavor to the lamb giving it a cool and refreshing aftertaste. You can even use the sauce on top of grilled vegetables to serve alongside the lamb.

Grilled Lamb Chops with Mixed Herb Pesto

Ingredients:

• 2 garlic cloves, peeled
• 1/2 cup lightly packed fresh basil leaves
• 1/4 cup lightly packed fresh flat-leaf parsley leaves
• grated zest of 1/2 of lemon
• 2 tbsp. water
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (5 oz.) loin lamb chops, about 1 inch thick, trimmed

Makes 4 Servings (1 chop & 1 generous tablespoon pesto per serving)

1. To make pesto, put garlic in a food processor and pulse until chopped. Add basil, parsley, and lemon zest; pulse until chopped. Add water, oil, and 1/4 teaspoon of salt and pepper; process until almost smooth. Transfer to serving dish.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
3. Sprinkle lamb chops with remaining 1/4 teaspoon salt and pepper and  place on grill rack. Grill, covered, until instant-read thermometer inserted into side of chop registers 145 F for medium, about 4 minutes per side. Serve with pesto.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Grilled lamb chops are delicious no mater how you season them. These lamb chops are flavorful, succulent and juicy they will literally melt in your mouth. Don't forget to serve grilled Yukon gold potatoes and grilled vegetables of your choice alongside the lamb chops to make your meal completely filling and flavorful.

Rack of Lamb with Herbed Crumb Topping

Ingredients:

• 1 (8-rib) rack of lamb (about 1 1 /2 lbs.) trimmed and frenched
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fresh bread crumbs
• 1 tbsp. Dijon mustard
• 2 tsp. chopped fresh tarragon
• 1 tsp. extra-virgin olive oil
• 1 small garlic clove, minced

Makes 4 Servings (1 double chop per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Sprinkle lamb with salt and pepper. place lamb on grill rack and grill, turning once, until nicely browned, about 10 minutes. Transfer to plate (leave grill on).
3. Stir together all remaining ingredients in small bowl, adding a little water to moisten, if needed. Press crumb mixture on meaty side of lamb; lightly spray crumb mixture with nonstick spray.
4. Return lamb, crumb side up, to grill rack and grill, without turning, until instant-read thermometer inserted into center of rack registers 145 F for medium, about 10 minutes. Transfer to cutting board and let stand 10 minutes. Slice between every other bone to make 4 double chops.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is so delicious no matter how you cook it. The combination of Dijon mustard, garlic, fresh herbs, olive oil and garlic on lamb is absolutely delicious. Grilled lamb is absolutely delicious. This lamb dish is so flavorful and juicy it literally melts in your mouth. Serve this dish to company and it will be the talk of the town.

Moroccan-Style Roast Leg of Lamb

Ingredients:

• 2 tbsp. finely chopped fresh mint
• 3 garlic cloves, minced
• 1 tbsp. lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• pinch cayenne pepper
• 1 (2 lb.) bone-in leg of lamb, trimmed

Makes 6 Servings (2 slices per serving)

1. Preheat oven to 375 F.
2. Stir together all ingredients except lamb in cup. Rub mint mixture all over lamb.
3. Place lamb on rack in a roasting pan. Roast until instant-read thermometer inserted into thickest part of lamb registers 145 F for medium, about 1 1/2 hours. Transfer to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is absolutely delicious no matter how you season it or cook it. The original recipe calls for this lamb to be roasted but you can use lamb shoulder or  lamb loin chops and grill these and the lamb will still be delicious. I used lamb shoulder in this recipe and I grilled the lamb about 5 minutes on each side to make it succulent and flavorful and the end result was delicious. If you want an authentic Moroccan flare, serve cooked couscous sprinkled with chopped mint. If you want a European flare to this dish, serve grilled potatoes and/or vegetables alongside the lamb and dinner will be delicious.

Rack of Lamb with Lamb-Herb Crust

Ingredients:

• 2 garlic cloves, minced
• 1 1/2 slices whole wheat bread
• 2 tbsp. lightly packed fresh mint leaves
• 2 tbsp. lightly packed fresh flat-leaf parsley leaves
• grated zest of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 (8-rib) racks of lamb (1 1/2 lbs. each) trimmed & frenched
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 8 Servings (1 double chop per serving)

1. Put garlic in a food processor and pulse until finely chopped. Add bread, mint, parsley, thyme, and lemon zest; pulse until bread crumbs form coarse crumbs. With machine running, pour oil through feed tube, pulsing until mixed well. Set aside.
2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. Sprinkle lamb with salt and pepper. Place lamb on grill rack and grill until browned, about 5 minutes per side. Transfer to platter. Press crumb mixture onto meaty side of lamb; lightly spray with nonstick spray. Return lab to grill, crumbed side up. Grill, without turning, until instant-read thermometer inserted into center of rack (not touching bone) registers 145 F, about 10 minutes.
4. With tongs, carefully transfer lamb to cutting board. Let stand 10 minutes. Cut between every other bone, making 8 double chops in all.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Break out the china and the crystal because this dish with worth it. Grilled lamb is so delicious when it is done right. You can use rack of lamb or lamb loin chop in this recipe and the protein will de delicious no matter what. Grilled lamb is so succulent, juicy and flavorful it will become a favorite in your house.

Parmesan-and-Herb-Crusted Lamb Chops

Ingredients:

• 2 tbsp. chopped fresh rosemary
• 1 1/2 tbsp. chopped fresh flat-leaf parsley + whole leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup dried whole wheat bread crumbs
• 1/4 cup fat-free egg substitute
• 1 (8-rib) trimmed and trenched rack of lamb, (1 3/4 lbs.)
• 1/ 2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil

Makes 8 Servings (1 chop per serving)

1. Preheat oven to 450 F. Spray large heavy rimmed baking sheet with nonstick spray.
2. Mix together rosemary, chopped parsley, Parmesan, and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
3. With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper.
4. Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres.
5. Heat oil in large heavy skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 shops to skillet; cook until crusty and golden brown on the bottom, 1 1/2-2 minutes. With tongs, grip bone of each chop and turn. Cook on  second side until crusty and golden brown, about 1 1/2 minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheet. Repeat with remaining  4 chops.
6. Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145 F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This main dish is perfect for any celebration. These chops are succulent, juicy and flavorful. If you don't have egg substitute on hand, 1-2 eggs whisked will work just as well. Who knew that Parmesan and bread crumbs could taste so well with lamb? I highly recommend adding a touch of minced garlic with the Parmesan mixture because garlic always makes everything taste better. These chops serve well with cooked red potatoes and a vegetable side dish. You can also eat these chops by eating them with your hands. Nobody will care!

Grilled Lamb Chops with Balsamic Red Onions, Asparagus, and Polenta

Ingredients:

• 1 lamb rack, fat removed, cut into 8 chops
• 1 tsp. garlic, minced
• 1 tbsp. thyme, chopped
• 2 tsp. Spanish paprika
• 1 tsp. ground coriander
• Balsamic Red Onions, plus their juice
• Grilled Asparagus
• Polenta
• 1 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat grill to medium-high heat.
2. Season lamb with salt and pepper. Let sit for 15 minutes. Combine garlic, thyme, paprika, and coriander in a small bowl. Rub all over the lamb chops. Let sit for 30 minutes.
3. Prepare the Grilled Asparagus
4. Warm the Balsamic Red Onions.
5. Prepare the Polenta.
6. Drizzle the olive oil over the lamb to lightly coat. Place lamb on clean hot grill; cook 1-2 minutes on each side; turning 90 degrees when the meat is browned to create grill cross marks. Cook lamb to 130 F for medium-rare. Remove from heat and let rest for 10 minutes in a warm spot.
7. Place 1/2 cup polenta in a mound on the plate. Place red onions just slightly off to the side. Lay asparagus leaning on the red onions. Lean chops against the polenta and drizzle with some of the juice from the balsamic onions.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have never been to Wine Country but if this is what the Wine Country tastes like, it is delicious. I have really come to love lamb. This dinner has been one of the most delicious elegant dinners I have cooked in a while. If you don't have rack of lamb, lamb loin chops will work just as well and taste just as delicious. If you don't have access to a grill, cook the lamb under the broiler and it will be just as succulent and juicy. Don't worry if this dish looks a little messy in presentation. The end result is delicious. The savory and sweet flavors in this spice-rubbed lamb recipe pairs well with cabernet, merlot or syrah.



Yogurt-Marinated Lamb Kebabs

Ingredients:

• 1 1 /2 lbs. well-trimmed boneless leg of lamb, cut into 2-inch cubes
• 1/2 cup plain fat-free or low-fat yogurt
• 2 garlic cloves, minced
• 2 medium green bell peppers, cut into 1-inch squares
• 1 medium onion, cut into wedges
• 1 tbsp. extra-virgin olive oil, plus extra for grill
• salt
• freshly ground black pepper

Makes 4 Servings

1. Place lamb in a mixing bowl. Season generously with salt and pepper, add yogurt and garlic, and toss to combine. Cover bowl with plastic wrap and marinate at room temperature for 15 minutes.
2. While lamb is marinating, heat grill or grill pan to medium-high. Place bell pepper and onion in a mixing bowl, toss with oil, and season with salt and pepper. Thread vegetables onto skewers. Brush grill with oil and grill vegetables until browned, turning occasionally, about 15 minutes.
3. Place lamb on skewers and grill 4 minutes per side for medium-rare or 5 minutes per side for medium. Serve lamb with vegetables.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're in the mood for grilled Greek cuisine, this dish is for you. Garlic infused grilled lamb with grilled onions and peppers will bring the classic flavors of Greece to your table. Lamb is fattening but it's also packed with protein so it will quickly fill you up. If you can't find a leg of lamb, lamb loin chop will work just as well and you won't need skewers. You can even grill the vegetables in a grill basket and they will taste just as delicious. 

Spicy Lamb Kebabs with Cucumber-Mint Yogurt

Ingredients:

• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne
• 1 1/2 lbs. leg of lamb, cut into 24 (1 1/2-inch) cubes
• 4 tbsp. lemon juice
• 1 tsp. extra-virgin olive oil
• 1 cup nonfat or low-fat Greek-style plain yogurt
• 1 small cucumber, peeled, seeded, and finely chopped
• 2 tbsp. finely chopped fresh mint
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 2 medium red onions, cut into 16 wedges
• 8 (12-inch) skewers

Makes 4 (2 skewer) Servings

1. In a large bowl, combine cumin, coriander, 1/4 teaspoon of the black pepper, and cayenne. Add lamb and toss to coat. Add 3 tablespoons of the lemon juice and oil; toss again. Cover the bowl with plastic wrap and marinate lamb at room temperature for 20 minutes.
2. While lamb is marinating, in a medium bowl combine yogurt, cucumber, mint, garlic, salt, remaining 1 tablespoon lemon juice, and remaining 1/4 teaspoon black pepper.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Thread 3 lamb cubes and 2 onion wedges onto each skewer, alternating pieces. Grill kebabs, turning frequently, 5-7 minutes for medium-rare. Divide among 4 plates and serve warm with cucumber-mint yogurt.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. These kebabs were a different kind of kebab. They were spicy with a little cool down off to the side. My dining companion didn't like these kebabs but I did and I would make adjustments. It is recommended that you use leg of lamb for a lean and tasty cut. The spices are perfect for the lamb because they give the met enough heat and kick to it. You can also use beef in place of the lamb and the kebabs will still be tasty. I highly recommend adding sliced zucchini, cherry tomatoes, mushrooms, eggplant, and/or sliced bell peppers to these kebabs to give them more color and flavor. You can take or leave the cucumber-mint yogurt sauce but it's nice as a dressing over a salad.

Lamb with Cucumber-Radish Salad

Ingredients:

• 2 cucumbers, peeled, halved lengthwise and thinly sliced
• 1 small red onion, thinly sliced
• 8 large radishes, thinly sliced leaves coarsely chopped
• 1 tbsp. red-wine vinegar
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. paprika
• 1/2 tsp. chili powder
• 4 (5 oz.) lamb loin chops, trimmed

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil nonstick spray and preheat the broiler.
2. Combine the cucumbers, onions, radishes and their leaves, red wine vinegar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a serving bowl; set aside.
3. Combine the paprika, chili powder and the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper in a small bowl. Rub the spice mixture on the chops.
4. Place the lamb on the broiler rack and broil until an instant thermometer inserted into the side of a chop registers 145 F for medium, about 4 minutes on each side. Serve with cucumber-radish salad.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a wonderful gourmet meal to make at home any day of the week. You can also grill these lamb loin chops on the grill land they will still taste delicious. I highly recommend adding a touch of garlic to the paprika and chili powder mixture because garlic always makes everything better. The cucumber-radish salad adds a nice crunch to the dinner. 

Loin Lamb Chops with Mint Pesto

Ingredients:

Mint Pesto:

• 2/3 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 2 tbsp. pine nuts or chopped walnuts
• 1 garlic clove, smashed and peeled
• 1/2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil

Lamb Chops:

• 8 loin lamb chops (each about 1-inch thick), well trimmed
• salt
• freshly ground black pepper

Makes 4 Servings (2 chops each per serving)

1. Heat the broiler
2. For the pesto: In a blender or food processor, process the mint, parsley, nuts, garlic, lemon zest and lemon juice until finely chopped. With the machine running, drizzle the oil and process until almost smooth.
3. For the lamb: Place the chops on a broiler pan. Season lightly with salt and pepper. Broil the chops for 3 minutes per side for medium-rare.
4. Transfer 2 chops to each of 4 plates and top evenly with the pesto.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I had this for dinner the other night and it was so delicious. Lamb loin chops are so lean in protein you'll be eating 2 chops. Mint jelly is commonly served with lamb and often filled with sugar. The mint pesto is freshly made and much healthier than mint jelly. A good side dish to accompany lamb can include potatoes of any kind, broccoli, and any other kind of green vegetable.



Lamb Chops with Chimichurri Sauce

Ingredients:

• 8 (3 oz.) lamb chops, about 3/4 inch thick
• 1/4 cup extra-virgin olive oil, divided
• 1/3 cup fresh parsley leaves
• 2 garlic cloves, peeled
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat grill or grill pan to high. Rub lamb chops with 1 tablespoon of the oil and season with salt and pepper. Grill 3 minutes per side for medium-rare. Remove from heat, cover loosely with foil, and allow meat to rest.
2. While lamb is resting, combine remaining oil, parsley, garlic, lemon juice, oregano and red pepper flakes in a food processor. Pulse to combine until just pureed. Season with salt and pepper and serve with lamb.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Lamb is my new favorite meat because it's filled with flavor and it's so tender and moist it melts in your mouth after you cook it. The key to cooking lamb perfectly is to season it with the right amount of salt, pepper and garlic, cook it at a high heat and let it rest after cooking so the juices flow and it's got that tenderness to it. Chimichurri  Sauce is  a condiment from Argentina that compliments beef very well. This version of chimichurri goes very well with the lamb because it  wakes up your taste buds due to the citrus, garlic and red pepper flakes. This gourmet meal was absolutely delicious and was better and cheaper than what you would get at a restaurant. Whoever says you can't cook a high-end restaurant quality meal at home doesn't know what he/she is talking about. If you cook this meal at home and serve it with the Feta, Cucumber & Radish Salad along with Savory Cheddar Cheese Biscuits to family and friends, they will love it and be raving about it for days, I promise.

 

Mustard-Coated Lamb Steaks

Ingredients:

• 2 tbsp. Dijon mustard
• 2 tsp. herbes de Provence
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 (1/2-pound) leg of lamb steaks, trimmed
• 4 plum tomatoes, halved

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Combine the mustard, herbes de Provence, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a cup. Brush the mixture on the steaks.
3. Place the steaks on the broiler rack. Place the tomatoes, cut side up, on the broiler rack around the steaks and sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Broil 4 inches from the heat until an instant-read thermometer inserted into the side of each steak registers 145 F for medium, about 6 minutes on each side, and the tomatoes are slightly softened, about 8 minutes. Cut each steak in half and serve with tomatoes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving meat and I had lamb loin chops and I wanted to cook something juicy. This was such a tasty meal that could be made in such a small amount of time. The combination of Dijon mustard, lamb and herbs is so heavenly delicious it will be your new favorite weeknight dinner. 

Herb and Garlic Roasted Leg of Lamb

Ingredients:

• 1 (3-pound) bonelss leg of lamb, tied
• salt
• freshly ground black pepper
• 1 tbsp + 1 1/2 tsp chopped fresh rosemary
• 1 tbsp + 1 1/2 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 1/4 cup Dijon mustard

Makes 8 (6-ounce) Servings

1. Heat the oven to 350 F.
2. Sprinkle lamb lightly on all sides with salt and pepper. Combine rosemary, thyme, parsley and garlic in a small bowl. Cut 1/2-inch deep slits in the thickest part of the leg and fill the cuts with the herbs, pressing the  mixture in with your finger.
3. Lightly coat alarge skillet with cooking spray and heat over medium-high heat. Brown lamb on all sides, about 5 minutes per side. Remove lamb from the skillet and transfer to a roasting pan. Coat with mustard on all sides. Roast until lamb reaches  135 F (for medium-rare) on a meat thermometer, about 1 hour.
4. Remove from the oven, cover loosely with foil, and allow to rest for 15 minutes before slicing. Serve warm.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this for Easter and it was so delicious. I used a French rack of lamb insteasd and it was still delicious. You can cook this lamb anytime of the year for a Sunday Supper or any other special occasion. The combination of Dijon mustard and herbs is heavenly delicious. I do recommend using a  meat thermometer to check the temperature of the lamb because nobody wants to eat lamb that's not quite cooked.