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Grilled Lamb Salad

2 tablespoons Walnut oil or olive oil
1 tablespoon Fresh ginger root -- minced
1/4 cup Cilantro -- coarsely chopped
1/2 teaspoon Black pepper, freshly ground
2 Garlic cloves -- crushed
1 small Lamb loin - (about 8-oz) -- trimmed of fat
12 Asparagus spears
1/3 cup Walnuts -- coarsely chopped
2 Green onions (scallions) -- chopped
1/2 cup Jarlsberg lite cheese - (about 2-oz) -- cut into small cubes
2 tablespoons Capers
1 tablespoon Red wine vinegar
Black pepper, freshly ground -- to taste


Combine oil, ginger, cilantro, pepper and garlic in a large bowl. Add lamb and turn to coat. Marinate for 2 hours.

Bring a large pot of water to boil. Prepare large bowl of ice water. Blanch asparagus in boiling water for 30 seconds. Using tongs or a slotted spoon, transfer asparagus from hot water to ice water. Drain; set aside. (Or arrange asparagus spears on microwave proof platter, tips towards center. Add 2 tablespoons water and cover with vented plastic wrap. Microwave on High 4 to 5 minutes, turning plate 180 degrees after 2 minutes.)

Reserving marinade, cook lamb on oven grill or in large skillet over medium-high heat, turning often, for about 8 to 10 minutes or until meat is seared on the outside but still pink on the inside; set aside.

Divide asparagus spears onto four plates. Slice lamb into thin strips; fan slices decoratively over asparagus. Top with walnuts, scallions, cheese, and capers.

Simmer remaining marinade in saute pan over medium heat for two minutes. Whisk in red wine vinegar. Pour marinade dressing over salads. Serve with fresh ground pepper, if desired. This recipe serves 4.


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