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SALAD OF GRILLED LAMB WITH CHEESE AND A MINT DRESSING

 

Ingredients for 4 servings:

Salad:

12 boneless lamb loin medallions, sliced 1” thick (8-12 oz)

4 ounces haricot verts, stemmed

8 slices French Baguette, thinly sliced

2 cups baby spinach, watercress, or baby arugula

1 large tomato, peeled, seeded and cut into slices

4 ounces blue cheese, crumbled or cubed

¼ cup pine nuts, toasted

Dressing:

1 tablespoon Moutarde Violette

2 tablespoons Banyul vinegar (or sherry vinegar)

1 tablespoon freshly chopped mint leaves

1 tablespoon boiling water

1/3 cup olive oil

 

Directions

Salad:

Preheat a stove-top grill or heavy skillet.  Lightly salt and pepper the lamb medallions.  Brush with oil and grill for 1 minute on both sides.  Inside should still be rosy.  Keep warm.

Blanch the beans in boiling water for 3 minutes or until just tender.  Drain and cool quickly in ice water.  Drain and pat dry.

Lightly oil the baguette slices and toast on the grill.  Reserve.

Dressing:

Whisk the vinegar into the mustard.  Pour the hot water over the mint and stir them in with the vinegar.  Stir in the oil.

 

Assembly:

Combine the salad greens, beans, tomato slices, cheese and nuts in a bowl.  Toss with the dressing.  Divide among the plates.  Place  3 warm lamb medallions around the base of each salad.  Top with 2 baguette slices.