Mediterranean Lamb Salad
Ingredients
6 tbsp.
extra virgin olive oil
- juice of 2 Meyer lemons
- kosher salt and freshly cracked black pepper, to taste
2 tbsp.
chopped fresh rosemary
1 ½ lbs.
lamb flank steaks (availability varies by season)
5 oz.
salad greens (such as half baby arugula, half spring mix)
2-3 oz.
soft goat cheese, to taste
- sun-dried tomatoes, to taste
- Kalamata olives, to taste
- julienned red onions, to taste
Directions
- In a large mixing bowl, whisk together oil, lemon juice, salt and pepper. Transfer about 3 tbsp. of this mixture to a small dish; set aside to reserve.
- Add rosemary and lamb to the large mixing bowl; toss lamb to coat. Marinate lamb for 15-20 min.
- Preheat a grill to medium-high heat; clean grill grates.
- Grill steaks over direct heat on the preheated until lamb reaches desired doneness (about 4 min. per side for medium).
- Remove steaks from heat; cover with foil and let stand for 3-5 min.
- Toss greens with remaining ingredients; toss with reserved dressing.
- Thinly slice steaks on the diagonal; serve on top of salad.
Recipe courtesy of Chef Gary Bougie.
