My sister and I recently got into a debate over whether or not meat was necessary on a salad. While I don't think it's necessary, I do think it's a delicious addition. I especially love the way the meat juices create their own sort of dressing. With that said, I must also admit that while I've had plenty of chicken and steak salads, I've never had a lamb salad. Last night I shared a recipe for Roast Lamb for one; you probably don't have any leftovers, but if you do give this lamb salad a try. If you don't — or if you didn't make it — there's a recipe for a delicious lamb too. To get these recipes, just
For the lamb:
1 Australian leg of lamb, butterflied
freshly ground pepper, to taste
sea salt, to taste
For the salad:
2 pounds sweet potatoes (2 large or 3 medium)
2 tablespoons olive oil
2 bunches arugula, torn
1 small red onion, halved and thinly sliced
6 ounces feta cheese, crumbled
For the dressing:
1/2 orange, for juice and zest
2 tablespoons red wine or sherry vinegar
1⁄3 cup extra virgin olive oil
salt and freshly ground pepper, to taste
- Trim lamb and season with salt and pepper.
- Preheat oven to 375°F. To start salad, peel and dice the potatoes into ½ inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, until tender and golden brown.
- Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F. Cover loosely with foil and allow to rest for 15 minutes.
- To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad.
- Scatter with the feta cheese and drizzle with remaining dressing.