Marinated Broiled Lamb Salad
Source of Recipe
Gasthaus
List of Ingredients
Marinated broiled lamb (see recipe)
Mesclun mix (baby salad greens) for 6 salad plates
12 slices tomato
12 slices cucumber
2 to 3 ounces goat cheese
Vinaigrette dressing of choice
Recipe
Prepare lamb.
Arrange mesclun on each of 6 salad plates. Create border around each plate, using 2 slices each of tomato and cucumber, and 2 squiggles of piped goat cheese (see note); space evenly, alternating elements. Arrange hot (or reheated) lamb (about 6 slices per plate) down center of mesclun. Serve with your favorite vinaigrette dressing. Makes 6 salads.
Note: Whip goat cheese with electric mixer until smooth; put in pastry tube with wide (No. 4) and squeeze out decorative dollop of cheese onto salad.
Marinated broiled lamb:
6 pieces (6 ounces each) sirloin chops, boned
Seasoning salt to taste
1 1/2 cups olive oil
5 cloves garlic, chopped
5 sprigs fresh thyme, mint or rosemary (1 of the 3)
Freshly cracked pepper to taste
Sprinkle lamb with seasoning salt to taste; arrange lamb pieces in pan for marinating; set aside. Combine all remaining ingredients and pour over lamb. Cover lamb tightly with plastic wrap. Allow lamb to marinate in refrigerator 8 hours or overnight.
Grill or broil lamb to your liking, then cut each piece into 6 slices, and serve hot over cold salad. (Slices from one 6-ounce piece of lamb are used for each salad).
The smoked duck breast salad, with its dollops of sauerkraut and seasoned lentils, proves that hearty German flavors can be part of light fare.
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