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Lamb and bean salad with apricots and olives recipe

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Adjust Servings:
1 small Onion , cut in chunks
6 Garlic cloves, crushed
1 cup fresh Cilantro leaves
1 cup fresh Italian Parsley leaves
1 tablespoon ground Cumin
2 teaspoons smoked Paprika
½ teaspoon ground Ginger
¼ teaspoon Cayenne Pepper
2 Lemon Juice (about 6 tablespoons)
½ cup extra-virgin Olive Oil , plus more for brushing the grill
1¼ pounds boneless leg of Lamb , trimmed of fat and sinew
Kosher Salt
Freshly ground Black Pepper
Bean Salad
4 tablespoons extra-virgin Olive Oil , plus more for drizzling
1 bunch Scallions , white and green parts, chopped (about 1 cup)
3 Garlic cloves, sliced
1 teaspoon ground Cumin
1 teaspoon smoked Paprika
3 cups cooked Cannellini Beans , drained
½ cup sliced dried Apricots
½ cup pitted and halved large green Olives , such as Cerignola
2 Lemon Juice (about 6 tablespoons)
2 teaspoons Honey
Kosher Salt
Freshly ground Black Pepper
¼ cup chopped fresh Cilantro
¼ chopped fresh Italian Parsley
4 cups baby Arugula , washed and dried

Lamb and bean salad with apricots and olives recipe

  • Serves 4
  • Medium


  • Lamb

  • Bean Salad



The beans, which get plated under the sliced lamb, act as a starch soaking up the lamb jus. As a result, the salad of beans, apricots, and olives gets an added savory kick from the cooked marinade, jus, and spices from the meat. This marinade is also great for lamb and vegetable kebabs on the grill, and it works well with chicken, too.



To make the Lamb

In a food processor, combine the onion, garlic, cilantro, parsley, cumin, paprika, ginger, cayenne, and lemon juice. Process to make a chunky paste. With the motor running, add the oil and process until smooth. Pour into a baking dish large enough to also fit the lamb.


Lay the lamb on a cutting board and use a meat mallet to pound to an even thickness of about 2 inches. Season with salt and pepper and add to the marinade, turning to coat. Cover with plastic wrap and marinate overnight in the refrigerator.


When you are ready to cook the lamb, remove it from the refrigerator and pat dry. Let the lamb sit at room temperature while you heat the grill to medium high. When the grill is ready, brush with oil. Grill the lamb, turning once, until the lamb reaches an internal temperature of 125°F. for medium rare, about 5 minutes per side. Let rest while you make the bean salad.


To make the Bean Salad

In a large skillet over medium heat, add 3 tablespoons of the oil. When the oil is hot, add the scallions and garlic and cook until wilted, about 3 minutes. Add the cumin and paprika and cook until fragrant, about 1 minute. Stir in the beans, apricots, olives, ¼ cup of the lemon juice, and the honey. Add ¾ cup water, bring to a simmer, and season with salt and pepper. Simmer just to bring the flavors together and soften the apricots, about 5 minutes. Stir in the cilantro and parsley and drizzle with a little more oil.


When you’re ready to serve, thinly slice the lamb against the grain. In a medium bowl, toss the arugula with the remaining 1 tablespoon oil and remaining lemon juice. Season with salt and pepper. Spoon the beans onto serving plates, then top with the thinly sliced lamb. Mound the arugula on top and serve.


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