Warm Lamb Salad Recipe
Ingredients
| 12 lamb rib chops, about 1/2 inch (1 cm) thick | ||
| Green beans | 1/2 Cup (16 tbs) | |
| Green peas | 1 Cup (16 tbs) | |
| Sugar snap peas | 1/2 Cup (16 tbs) | |
| 8 cups assorted torn salad greens | ||
| 1/2 cup diced roasted sweet red pepper | ||
| Fennel | 1/2 Cup (16 tbs), sliced | |
| Chives | 2 Tablespoon, chopped | |
| 1 tbsp chopped fresh chervil or parsley | ||
| Olive oil | 3 Tablespoon (DRESSING) | |
| Corn oil | 3 Tablespoon (DRESSING) | |
| Shallots | 2 Tablespoon, minced (DRESSING) | |
| Red wine vinegar | 2 Tablespoon (DRESSING) | |
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
Directions
DRESSING: In large bowl, whisk together olive and corn oils, shallots, vinegar, salt and pepper.
Spoon 2 tbsp (25 mL) into shallow glass baking dish; add chops, turning to coat.
Let stand to marinate for 30 minutes.
Meanwhile, in pot of boiling water, cook green beans and green peas for 3 minutes.
Add sugar snap peas; cook for about 2 minutes longer or until vegetables are tender-crisp.
Drain well and refresh under cold water; pat dry and place in separate bowl.
Add 2 tbsp (25 mL) of the dressing; toss to coat.
Place chops on greased grill over high heat; cook for 3 to 4 minutes per side or until desired doneness.
Brush with 2 tbsp (25 mL) of the dressing.
To remaining dressing in bowl, add salad greens, red pepper, fennel, basil, chives and chervil; toss to coat.
Mound salad attractively on serving plates.
Top with vegetables and chops.
Spoon 2 tbsp (25 mL) into shallow glass baking dish; add chops, turning to coat.
Let stand to marinate for 30 minutes.
Meanwhile, in pot of boiling water, cook green beans and green peas for 3 minutes.
Add sugar snap peas; cook for about 2 minutes longer or until vegetables are tender-crisp.
Drain well and refresh under cold water; pat dry and place in separate bowl.
Add 2 tbsp (25 mL) of the dressing; toss to coat.
Place chops on greased grill over high heat; cook for 3 to 4 minutes per side or until desired doneness.
Brush with 2 tbsp (25 mL) of the dressing.
To remaining dressing in bowl, add salad greens, red pepper, fennel, basil, chives and chervil; toss to coat.
Mound salad attractively on serving plates.
Top with vegetables and chops.
Chef
