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Grilled Marinated Lamb with Mache and Mint (Tyler Florence) Recipe

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Grilled Marinated Lamb with Mache and Mint (Tyler Florence)
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Ingredients
13
Count
Nutrition
379
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
  2. Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.
  3. Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.
  4. Lemony Chickpea Puree:
  5. 1 cup dried chickpeas, soaked overnight
  6. 1 bay leaf
  7. Kosher salt and freshly ground black pepper
  8. 1/2 cup extra-virgin olive oil, plus more as needed
  9. 3 lemons, zested and juiced
  10. 2 cloves garlic, finely minced
  11. 1 tablespoon finely chopped parsley, for garnish
  12. Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
  13. Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
  14. Yield: 4 cups
  15. Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 378.65 Kcal (1585 kJ)
Calories from fat 314.14 Kcal
% Daily Value*
Total Fat 34.9g 54%
Cholesterol 49.9mg 17%
Sodium 55.73mg 2%
Potassium 265.21mg 6%
Total Carbs 2.67g 1%
Sugars 0.45g 2%
Dietary Fiber 0.97g 4%
Protein 13.28g 27%
Vitamin C 7.5mg 12%
Iron 2.1mg 12%
Calcium 37mg 4%
Amount Per 100 g
Calories 306.99 Kcal (1285 kJ)
Calories from fat 254.69 Kcal
% Daily Value*
Total Fat 28.3g 54%
Cholesterol 40.45mg 17%
Sodium 45.18mg 2%
Potassium 215.02mg 6%
Total Carbs 2.16g 1%
Sugars 0.36g 2%
Dietary Fiber 0.78g 4%
Protein 10.77g 27%
Vitamin C 6mg 12%
Iron 1.7mg 12%
Calcium 30mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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