Best 11 Grilled Lamb Potato Bean And Mushroom Salad Recipes

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

GRILLED STEAK AND MUSHROOM SALAD

Steps:

• In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.

GRILLED TUSCAN PORTERHOUSE WITH WHITE BEAN-GRILLED SHIITAKE MUSHROOM SALAD

Steps:

• Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling.
• Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices.
• Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.
• Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste.

GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD

Steps:

• Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing seperately and chill at leat 6 hours or overnight. Bring dressing to room temperature before using.
• Cook potaotes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and papper.
• Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135°F., brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
• Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.

GRILLED MUSHROOM SALAD WITH PECAN VINAIGRETTE

Steps:

• Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.
• Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.
• Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.

WARM LAMB AND NEW POTATO SALAD

Steps:

• Scrub potatoes but do not peel, and boil 10 to 15 minutes, depending on size.
• Trim excess fat from chops and brown on both sides in heavy skillet until medium rare. Cut meat into thin strips and set aside.
• Whisk oil and vinegar in bowl large enough to hold all of the ingredients.
• Beat in the marjoram, parsley, capers and mustard. Season with pepper.
• When potatoes are cooked, drain and cut in halves or quarters, depending on size, and add to dressing along with lamb, mushrooms and onion.
• Tuck lettuce under lamb-and-potato mixture. Decorate with cherry tomatoes. Serve with dense country bread. Raisin nut bread and Italian whole grain bread are good choices.

GRILLED SEASONED LAMB WITH GREEK POTATO SALAD

Steps:

• Turn on broiler if using.
• Scrub potatoes, and cook in water to cover in covered pot until they are tender, 10 to 20 minutes, depending on size.
• Put large clove of garlic through press, then mix in a small bowl with hot-pepper flakes and cinnamon. Using your fingers, rub mixture into both sides of the lamb. Prepare stove top grill, if using. Broil or grill lamb for 2 to 5 minutes, until it is browned but still pink inside.
• Trim the tough stems from the arugula, wash thoroughly and dry.
• Mix the yogurt and vinegar in a small bowl. Wash, trim and cut the cucumbers into half-inch pieces or smaller, and add to the bowl; mince the remaining clove of garlic, and add.
• Cut the cooked lamb into julienne strips, and set aside.
• Wash and halve the tomatoes, and add to the yogurt. Pit and chop the olives, and add; season with pepper.
• Cut cooked potatoes into halves or quarters, depending on size, and add to yogurt mixture.
• Arrange the arugula on two plates. Place sliced lamb to one side, potato salad on the other.

GRILLED LAMB, POTATO, BEAN AND MUSHROOM SALAD

Steps:

• Mix mustard and lemon juice in a medium boil. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Take lamb out of the package and place in a large baking dish. Pour 1 1/3 cups of dressing over the lamb, turning to coat both sides. Cover lamb and remaining dressing separately and chill at least 6 hours or overnight. Bring dressing to room temperature before using.
• Cook potatoes in a large pot of salted water just until tender. about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in a large.
• pot of boiling, salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and pepper.
• Prepare BBQ (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermomether inserted into the thickest part of meat registers 135° (57°C), brushing with remaining marinade from baking dish, about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
• Line large platter with spinach leaves. Mound potato salad in center. Cut the lamb against the grain in diagonal slices. Arrange sliced lamb around the edges of the platter. Drizzle lamb with remaining reserved dressing. Garnish salad with with fresh basil sprigs and serve.[.

GRILLED SAUSAGE WITH POTATOES AND GREEN BEANS

Steps:

• Preheat an outdoor grill for high heat.
• On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
• Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

GRILLED LAMB SKEWERS WITH WHITE-BEAN SALAD

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• While grill is heating, mince garlic, then mash to a paste with salt and pepper using a large heavy knife. Reserve half of garlic paste in a large salad bowl.
• Whisk together remaining garlic paste and 2 tablespoons olive oil in another large bowl, then add lamb and toss to coat.
• Divide lamb among skewers, leaving a little space between pieces (for even cooking).
• Whisk vinegar into reserved garlic paste, then add remaining 1/4 cup oil in a slow stream, whisking until emulsified. Add beans, celery, olives, pine nuts, and mint, then toss to coat.
• Grill lamb, turning as grill marks appear on each side, about 6 minutes total for medium-rare. Serve with bean salad.

GRILLED POTATO AND CORN SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.