Lamb Summer Salad
August 5, 2007
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
- 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 mâche 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
- 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.
- Add the lamb loins, and coat generously. Cover and marinate until ready to cook, or up to 8 hours.
- 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.
- 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.
- 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.