Mediterranean Lamb Salad

Mediterranean Lamb Salad

Serves 4


6 tbsp. extra virgin olive oil
- juice of 2 Meyer lemons
- kosher salt and fresh cracked black pepper, to taste
2 tbsp. chopped fresh rosemary
1 ½ lbs. lamb flank steaks
5 oz. salad greens (such as half baby arugula, half spring mix)
- sun-dried tomatoes, kalamata olives and julienned red onions, to taste
2-3 oz. soft goat cheese, to taste
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In a large mixing bowl, whisk together the first 4 ingredients (through pepper). Reserve about 3 tbsp. of this mixture, moving it to another small dish. Add rosemary and lamb to the large mixing bowl; toss to coat. Marinate lamb 15-20 min. Grill steaks over direct heat on a grill preheated to medium-high until desired doneness (about 4 min. per side for medium). Remove from heat; let stand 3-5 min., covered with foil. Toss greens with desired remaining ingredients; toss with reserved dressing. Thinly slice steaks on the diagonal and serve on top of salad.

Recipe courtesy of Chef Gary Bougie.