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Green Bean And Tomato Salad With Goujons Of Roasted Lamb Leg

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  Garlic 20 Clove (100 gm), divided
  Leg lamb 2 Pound
  Rosemary sprig 1 , chopped
  Olive oil 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Stone ground mustard 1 Teaspoon
  Green beans 1 Pound, cut into 2 inch lengths
  Tomatoes 3 , cubed
Herb vinaigrette
  Chopped onion 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Red wine 1⁄2 Cup (8 tbs), divided
  Tomato paste 2 Teaspoon, divided
  Chopped shallots 1 Cup (16 tbs)

Thinly slice 5 cloves garlic.
Cut small slits into lamb; insert garlic slices.
Cover; refrigerate overnight.
Heat oven to 375 degrees F.
Place lamb in roasting pan; roast until thermometer inserted into thickest part of leg reads 1 30 degrees F.
Cut lamb into strips (goujons).
Combine rosemary, olive oil, vinegar and mustard; mix well.
Rub onto lamb; marinate 1 hour.
Cook green beans in boiling water 8 to 1 0 minutes or until tender crisp; drain.
Cool in ice water.
Combine green beans, tomatoes, vinaigrette, chopped onions and salt and pepper.
Melt sugar in medium heavy skillet; stir in 1/4 cup wine and 1 teaspoon tomato paste.
Bring mixture to a boil; add shallots.
Simmer until sauce is reduced and coats shallots.
Chop remaining 15 cloves garlic.
Repeat previous steps, using remaining wine and tomato paste.
Divide bean and tomato salad onto serving plates; top with lamb.
Garnish with shallots and garlic.
Drizzle with remaining vinaigrette.

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Green Bean And Tomato Salad With Goujons Of Roasted Lamb Leg Recipe