Aug. 5th
2007
written by scott

016 With all the burgers, dogs and ribs crowding your grill in the summer months, it can be tough for a little greenery to make it to your plate. This salad is a refreshing respite from standard summer fare.

Makes: 2 large entrees
Total Kitchen Time: 30 mins

Shopping list:

  • 2 lamb loins (about 1 lb total; look for lean cuts with bright color)
  • 2 large handfuls of micro greens (I use a combination of m√Ęche and sprouts)
  • 1/4 cup Feta, crumbled
  • 1/2 English cucumber, very finely diced
  • 1/4 cup + 1 tbsp mint, finely chopped
  • 3 cloves garlic, pressed
  • 1/4 cup + 3 tbsp extra virgin olive oil
  • 3 tbsp rice wine
  • 2 tsp honey
  • 2 tsp sesame seeds
  • 1/2 tsp ground ginger
  • sea salt and ground black pepper
  • [Optional] Roasted red and yellow peppers

Lamb Salad:

  1. In a large shallow dish, combine 1/4 cup of the mint, garlic, and 1/4 cup of olive oil. Add about 1 tsp sea salt and a few twists of freshly ground black pepper. Stir to combine.
  2. Add the lamb loins, and coat generously. Cover and marinate until ready to cook, or up to 8 hours.
  3. Preheat your grill over high heat. Add the lamb loins and sear on all sides until medium rare – about 4 minutes per side (cooking times will vary; don’t sue me). Let the loins rest 10 minutes before slicing.
  4. Slice the loins into 1/4″ medallions on a bias. Arrange atop the greens and roasted peppers. Crumble over the feta cheese and top with cucumber vinaigrette.

Cucumber Vinaigrette:

  1. In a medium bowl, combine the cucumber, rice wine, 3 tbsp olive oil, sesame seeds, 1 tbsp mint, honey and ginger. Stir to combine, and add salt and pepper to taste.

Leave a Reply

Current day month ye@r *