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Warm Lamb Salad

Chef.at.Home's picture
Ingredients
  Lamb rib chops 12 (About 1/2 Inch Thick)
  Green beans 1 1⁄2 Cup (24 tbs)
  Green peas 1 Cup (16 tbs)
  Sugar snap peas 1 1⁄2 Cup (24 tbs)
  Torn assorted salad greens 8 Cup (128 tbs)
  Chopped roasted sweet red pepper 1⁄2 Cup (8 tbs)
  Sliced fennel 1⁄2 Cup (8 tbs)
  Chopped fresh basil 2 Tablespoon
  Chopped chives 2 Tablespoon
  Chopped fresh chervil/Parsley 1 Tablespoon
For dressing
  Olive oil 3 Tablespoon
  Corn oil 3 Tablespoon
  Minced shallots 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

DRESSING: In large bowl, whisk together olive and corn oils, shallots, vinegar, salt and pepper.
Spoon 2 tbsp (25 mL) into shallow glass baking dish; add chops, turning to coat.
Let stand to marinate for 30 minutes.
Meanwhile, in pot of boiling water, cook green beans and green peas for 3 minutes.
Add sugar snap peas; cook for about 2 minutes longer or until vegetables are tender-crisp.
Drain well and refresh under cold water; pat dry and place in separate bowl.
Add 2 tbsp (25 mL) of the dressing; toss to coat.
Place chops on greased grill over high heat; cook for 3 to 4 minutes per side or until desired doneness.
Brush with 2 tbsp (25 mL) of the dressing.
To remaining dressing in bowl, add salad greens, red pepper, fennel, basil, chives and chervil; toss to coat.
Mound salad attractively on serving plates.
Top with vegetables and chops.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Lamb
Preparation Time: 
5 Minutes

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