Grilled Lamb Salad

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This makes a really tasty main course salad for summer, but can be served at other times of the year too!

Makes 6 Servings

DSC_3888 nx21 leg of lamb (3 lbs.), boned & butterflied (ask your butcher to do this)
3 cloves garlic, peeled and crushed
1 1/2 Tbsp. rosemary needles, chopped
1 1/2 tsp. black pepper, coarsely ground
3 Tbsp. fresh lemon juice
½ cup EVO
2 Tbsp. Dijon mustard
2 tsp. kosher or sea salt, adding more salt to taste if required

Assorted fresh salad greens
Cherry tomatoes for garnish
Honey mustard vinaigrette (recipe below)

Whisk together marinade ingredients, except EVO. Whisk in the EVO slowly, Place the lamb in a large enough glass or ceramic dish so the lamb lies flat. Pour on the marinade & turn over a few times to coat. Cover & place in fridge for 6 hours or up to 24 hours. Remove the lamb from fridge an hour or so before putting on the barbecue. Remove excess marinade from lamb; place directly over coals on the barbecue. Brown lamb on both sides; continue cooking the lamb by the indirect method (not over the coals) , 9 – 10 minutes per side for a 2” thick leg of lamb. Check the temperature; for medium rare, it should be 130 – 135 F.
Allow the meat to rest for 15 minutes before carving across the grain of the lamb. This ensures that the meat will be tender.
Arrange the salad greens on 6 plates; lay the slices of lamb on top & drizzle with the dressing. Garnish with cherry tomatoes.

Honey Mustard Vinaigrette:

3 Tbsp. stoneground Dijon mustard
2 Tbsp. Dijon Mustard
1 ½ tsp. balsamic vinegar
¼ cup rice vinegar
1/4 cup each canola & EVO
2 Tbsp. water
¼ cup honey
Combine all ingredients in a food processor or blender, blend until well mixed, chill until ready to serve the salad.

Phyllis Signature

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