American Lamb Arugula Salad with Blackberry Vinaigrette
Serves
Makes 4 servings
Notes, Tips & Suggestions
by Kristin Reese
Ingredients
- 1 to 2 pounds sliced roasted lamb leg
- 2 bunches of arugula,washed and dried
- 10 ounces soft, mild goat cheese
- Blackberries
- 1/2 cup toasted pecans
- Salt and pepper to taste
Blackberry Vinaigrette
- 2 tablespoons Dijon mustard
- 1/4 cup blackberry preserves
- 1/2 cup olive oil
- 2 tablespoons fresh herbs, such as basil and thyme
- Salt and pepper to taste
Preparation
- Preheat oven to 450°F.
- Place lamb leg into a roasting pan and roast uncovered for 20 minutes, or until a crust forms that will seal in the juices. Lower heat to 300°F. Finish cooking (bone-in roast requires additional 20 minutes per pound; boneless roast requires additional 25 minutes per pound). Internal temperature should reach 130° to 135°F for a medium rare roast.
- Remove from oven and let rest for 20 minutes before carving. Carve against the grain about 1/2 inch thick per slice.
- Whisk all Blackberry Vinaigrette ingredients in a bowl.
- Arrange arugula in mounds on 4 plates with equal parts goat cheese in center of each mound.
- Arrange lamb slices around goat cheese and drizzle with vinaigrette. Garnish with blackberries and toasted pecans.
- Serve with crusty French bread and a crisp Sauvignon Blanc.
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