Warm Australian Lamb Salad With Sweet Potato |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This makes a delicious summer meal with wonderful flavors. Ingredients:
1 australian leg of lamb, butterflied (see tip) |
fresh ground pepper, to taste |
sea salt, to taste |
2 lbs sweet potatoes (2 large or 3 medium) |
2 tablespoons olive oil |
2 bunches arugula, torn |
1 small red onion, halved and thinly sliced |
6 ounces feta cheese, crumbled |
1/2 orange, juice and zest of |
2 tablespoons red wine or 2 tablespoons sherry wine vinegar |
1/3 cup extra virgin olive oil |
salt & freshly ground black pepper, to taste |
Directions:
1. Trim lamb and season with salt and pepper.
2. Preheat oven to 375°F.
3. To start salad peel and dice the potatoes into 1/2 inch pieces and toss with the olive oil to coat.
4. Place on a baking sheet and cook for 20-30 minutes, until tender and golden brown.
5. Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side.
6. Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F.
7. Cover loosely with foil and allow to rest for 15 minutes.
8. To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste.
9. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well.
10. Place on a platter or individual plates.
11. Slice lamb thinly across the grain and arrange over the salad.
12. Scatter with the feta cheese and drizzle with remaining dressing.
13. TIP: To butterfly lamb, remove netting from boneless leg and open as flat as possible. Pound or use a knife to open out to desired thinness.
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