Skip to main content

Tag Archives: haricot verts

Lamb Loaf/Burgers and Haricot Verts

Lamb loaf and haricot verts
Lamb loaf with haricot verts

I’ve been making lamb burgers and loaf for years, since buying the prepared burgers once at Whole Foods about 10 years ago. They list their ingredients on prepared foods, so I made mine based on it. I created the yogurt dressing for the grilled burgers, but it would be good on the lamb loaf as well.

Pictured is steamed haricot verts with butter, salt, pepper and lemon juice. Haricot verts are French green beans, They are smaller and thinner than American beans. They are also more tender and less starchy. I think they are superior to American beans.

In yesterday’s post, I wrote that cooking veggies properly is key to enjoying them. So is getting the freshest vegetables possible. While these guys were not rotten, they had seen better days and tasted starchy.

Lamb Loaf and Burgers

1 pound ground lamb

2-3 cloves garlic, minced

Handful kalamata olives, chopped

5 ounces goat cheese feta, crumbled

1 small red onion, diced

1 tablespoon oregano

Pepper

Add for lamb loaf

1 egg

½ cup almond meal

½ pack gelatin

½ bunch of scallion instead of onion

Handful of parsley, chopped

¼ cup of milk or half and half

If making loaf, combine egg, gelatin and milk and let sit a few minutes. Combine all ingredients. If making loaf, bake at 350 for 30 minutes. Burgers, grill or pan fried until cooked to your liking.

Dressing

Greek yogurt or sour cream

Garlic, pressed

Salt

Cucumber shredded

Lentil Salad With Roasted Beets, Haricot Verts and Bacon

I often make dinner salads in warm weather and this one is very tasty.  Since I eat a low carb diet, I don’t add anything else, but a crusty bread (heated, of course) would be a good addition. If you don’t want to use haricot verts (French string beans) simply increase the amount of greens for the salad.

Unlike other beans, dried lentils cook in 30 minutes or less with no soaking necessary and come in a variety of colors.  Opt for the dried lentils for better flavor, price and variety.

Bacon gives nice flavor, but is optional. I buy my bacon from Hemlock Hill Farm in Cortlandt Manor, NY; the animals are pasture raised and humanly treated–you can see them them you visit. The bacon is the best I’ve ever had.

Lentil Salad With Roasted Beets, Haricot Verts and Bacon

Serves 4 as a main course

 

FOR THE LENTIL SALAD:

4 small beets, wrapped in foil and baked in the oven or toaster oven at 400 degrees until done, about an hour. Peel and cut into chunks and add a bit of dressing when they are still warm.

2 tablespoons extra-virgin olive oil

½ teaspoon salt

4-8 slices (4 ounces) bacon, cut into 1-inch pieces and cooked (optional)

1 cup raw brown or green lentils

2 garlic cloves, smashed and peeled

1 bay leaf

1 ½ teaspoons kosher salt, more to taste

½ teaspoon black pepper

Chopped greens, including radicchio

1 lb haricot verts, roasted in a single layer at 400 degrees with olive oil, salt and pepper, about a half hour, until a bit wrinkled and dark.

Sea salt and black pepper, to taste

SHERRY VINAIGRETTE:

¼ cup aged white or sherry vinegar

1 teaspoons Dijon mustard

Salt & pepper to taste

½ cup extra-virgin olive oil

In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil. Or put all ingredients into a small food processor.

In a medium pot, combine lentils, 4 cups water, garlic,  rosemary, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.

Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils and beans with half of the sherry vinaigrette while still warm.

Toss greens with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils, bacon and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of greens.

Copyright © 2020 Norma Lehmeier Hartie
MENU