Marinated Lamb Salad with Radishes and Currants Recipe
Ingredients
| Leg of lamb - 1 1/2 pounds, boneless, in 2 to 3 pieces cut about 2 inches thick | ||
| Salt | 1 Teaspoon | |
| Pepper | 3/4 Teaspoon | |
| Olive oil - 2/3 cup plus 1 tablespoon | ||
| Sherry wine vinegar - 1/4 cup plus 1/2 tablespoon | ||
| Currants | 3 Tablespoon, dried | |
| Garlic - 2 large cloves, minced | ||
| Shallots | 2 Large, minced | |
| Soy sauce - 2 tablespoons, preferably mushroom soy | ||
| Chicory (curly endive) - 1/2 small head, torn into bite-size pieces | ||
| Romaine lettuce - 1/2 medium head, torn into bite-size pieces | ||
| Red radishes - 1 bunch, halved and thinly sliced | ||
| Cherry tomatoes | 1/2 Pint, quartered | |
| Scallions | 2 Large, thinly sliced | |
Directions
GETTING READY
1) Season the lamb with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
MAKING
2) In a large skillet, add 1 tablespoon of the olive oil and heat up over high heat.
3) When the oil is hot, add the lamb to cook for 5 minutes, by reducing heat to moderately high.
4) Turn the meat over, reduce the heat to moderate and cook until medium-rare, about 7 minutes longer.
5) Remove the meat from the skillet and let rest on a cutting board for 10 minutes.
6) Meanwhile, in a small nonreactive saucepan, combine 2 tablespoons of the sherry vinegar and the currants. Cook over moderate heat until the vinegar is hot. Remove from the heat.
7) In a small bowl, combine the garlic, shallots, soy sauce and remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and 2 1/2 tablespoons sherry vinegar.
8) Whisk in thin stream the remaining 2/3 cup olive oil.
9) Slice the lamb into 1/4-inch strips and place in a medium bowl.
10) Add 3/4 cup of the dressing over the salad and toss well.
11) Cover with a lid and let marinate in the refrigerator for 2 hours, stirring occasionally.
12) In a large bowl, add the chicory, romaine, radishes, cherry tomatoes and scallions to toss well.
13) Add the lamb along with the dressing and the currants in vinegar.
SERVING
14) Just before serving, add the remaining dressing on top of the salad and toss well.
1) Season the lamb with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
MAKING
2) In a large skillet, add 1 tablespoon of the olive oil and heat up over high heat.
3) When the oil is hot, add the lamb to cook for 5 minutes, by reducing heat to moderately high.
4) Turn the meat over, reduce the heat to moderate and cook until medium-rare, about 7 minutes longer.
5) Remove the meat from the skillet and let rest on a cutting board for 10 minutes.
6) Meanwhile, in a small nonreactive saucepan, combine 2 tablespoons of the sherry vinegar and the currants. Cook over moderate heat until the vinegar is hot. Remove from the heat.
7) In a small bowl, combine the garlic, shallots, soy sauce and remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and 2 1/2 tablespoons sherry vinegar.
8) Whisk in thin stream the remaining 2/3 cup olive oil.
9) Slice the lamb into 1/4-inch strips and place in a medium bowl.
10) Add 3/4 cup of the dressing over the salad and toss well.
11) Cover with a lid and let marinate in the refrigerator for 2 hours, stirring occasionally.
12) In a large bowl, add the chicory, romaine, radishes, cherry tomatoes and scallions to toss well.
13) Add the lamb along with the dressing and the currants in vinegar.
SERVING
14) Just before serving, add the remaining dressing on top of the salad and toss well.
Chef
