Aug. 5th
2007
written by scott

016 Did you find the original Lamb Summer Salad a little lacking in testosterone? Well, turn up the Top Gun soundtrack and light your afterburner: the men are cooking!

Instead of grilling your lamb loins whole, pound them flat (1/2″ thick) with a meat mallet or the bottom of a heavy saucepan. Then, slice the meat ribbon-thin on a heavy bias. Skewer the lamb on some waterlogged bamboo spears, cover with the same marinate, and grill over high heat, turning once.

The cucumber vinaigrette makes a great dipping sauce, and a beer rounds out the meal. Welcome to the Danger Zone!

2 Comments

  1. Dave
    18/10/2009

    Updated link to the Lamb Summer Salad: http://seattlefoodgeek.com/2007/08/lamb-summer-salad/

    Great picture, Scott!

    Dave

  2. Healing’s Dragon

    to seek out matters to enhance my site!I suppose its alright to create usage of a number of of your respective ideas!!

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