Rania’s Recipes: Lamb 2 Ways & Tomato Mozzarella Salad

(Photo Courtesy of Rania Harris)

(Photo Courtesy of Rania Harris)

Rania Harris stopped by Pittsburgh Today Live to show off some great new recipes that you can make in your home today!

Lamb Two Ways with Peppadew Pepper Sauce

  • 1 cup Greek olive oil
  • 6 cloves garlic, chopped
  • 1 large Vidalia onion, coarsely chopped
  • 1 tablespoon chopped fresh oregano leaves
  • 3 pounds lamb loins
  • 1 pound Merguez sausage
  • Salt and freshly ground pepper
  • Peppadew Pepper Sauce, recipe follows

Directions:

Whisk together the oil, garlic, onion, and oregano in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat the grill to medium-high. Grill the sausage until golden brown on all sides and just cooked through. Remove the sausage from the grill and continue with recipe.

Remove the lamb from the marinade and discard the marinade. Grill the lamb loins for 4 minutes on each side, or until the lamb is golden brown and cooked to medium-rare doneness. Remove from the grill. Allow the lamb to rest for 5 minutes. Slice the lamb on an angle and place on a serving platter. Slice the sausage on an angle and place on the same platter with the lamb. Garnish the platter with sprigs of fresh oregano and serve with the sauce on the side.

Serves: 4 – 6

Peppadew Pepper Sauce:

  • 2 cups thick Greek yogurt (I prefer Fage Yogurt)
  • 8 – 10 Peppadew peppers – drained and coarsely chopped (or more to taste)
  • 6 cloves garlic, coarsely chopped
  • 2 teaspoons grated lemon zest
  • 2 teaspoons chopped fresh oregano leaves
  • Salt and freshly ground pepper

Put all ingredients, except salt and pepper, in the bowl of the food processor and blend until smooth. Season, to taste, with salt and pepper. Transfer to a small serving bowl.

Tomato Mozzarella Salad

  • 4 tablespoons fresh lemon juice
  • 2 large cloves garlic, minced
  • Sea salt and freshly ground black pepper to taste
  • Generous pinch of hot red pepper flakes
  • ½ Vidalia onion, cut into ¼ -inch dice
  • 4 tablespoons currants
  • 6 tablespoons chopped fresh basil
  • ¼ cup toasted pine nuts (or more to taste)
  • Tomatoes and Mozzarella:
  • 6 medium ripe tomatoes, sliced about ½ inch thick
  • 1 pound fresh mozzarella, sliced ¼ inch thick
  • Greek extra virgin olive oil

Directions:

In a small bowl, combine the lemon juice, garlic, the two peppers, onion, currants, and salt to taste. Let stand 20 to 30 minutes.

Just before assembling the dish, stir the basil and all of the pine nuts into the onion mixture.

Alternate the slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion mixture. Sprinkle the entire dish with the reserved pine nuts, the olive oil, and any leftover pine nut and onion mixture. Serve at room temperature.

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