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American Lamb Arugula Salad with Blackberry Vinaigrette

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Makes 4 servings

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by Kristin Reese

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  • 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
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    1. Preheat oven to 450°F.
    2. 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.
    3. Remove from oven and let rest for 20 minutes before carving. Carve against the grain about 1/2 inch thick per slice.
    4. Whisk all Blackberry Vinaigrette ingredients in a bowl.
    5. Arrange arugula in mounds on 4 plates with equal parts goat cheese in center of each mound.
    6. Arrange lamb slices around goat cheese and drizzle with vinaigrette. Garnish with blackberries and toasted pecans.
    7. Serve with crusty French bread and a crisp Sauvignon Blanc.

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