I JUST LOVE THIS RECIPE!
I created this yesterday, or adapted it yesterday for the new clients I'm working for- two of the clients LOVE lamb and I took the opportunity to adapt this dish to their liking.
Here is the recipe, adapted from Epicuruious~
Summer Lamb Salad with Ginger Lime Dressing
serves 4
Dressing
3 T fish sauce
2 pinches sugar
2 T fresh lime juice
2 T water
1 T minced fresh ginger
2 garlic cloves, minced
Salad
2 T oyster sauce
1 T vermouth
2 tsp tamari soy sauce
2 garlic cloves, minced
1 tsp brown sugar
1 2# leg of lamb, trimmed, cut into large chunks
1 bunch watercress, bottomw 2 inches discarded and cut into 1-inch lengths
3 c baby arugula/mizona torn in half
4 - 6 leaves Bibb Lettuce
1/2 c basil leaves
1/2 English hot house cucumber, halved sliced thin
12 cherry tomatoes ( I found orange tomatoes and cut them in half)
2 T vegetable oil
1/2 medium red onion, cut into thick wedges
2 shallots, sliced into thin rounds
Preheat grill.
For the Dressing:
Whisk all ingredients in small bowl to blend. Set aside.
For the salad:
Mix oyster sauce, vermouth, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in lamb chunks. Marinate for at least 30 minutes, stirring occasionally.
Remove the lamb chunks from the marinade and place on hot grill. Grill on one side for 5 minutes. Turn and grill on other side for 5 minutes. Remove from heat and let rest.Heat oil in large nonstick skillet over high heat. Add onion and shallots and saute for 1 minute. Combine watercress, arugula, basil, cucumber and tomatoes in large bowl. Add half dressing and toss to coat. Arrange Bibb lettuce leaves on large platter and add the watercress mixture.
After meat has rested for 10 minutes, slice into chunks. Top salad with the lamb chunks and serve.
The dinner menu was rounded out with:
Hasselback Potatoes, oven roasted asparagus with toasted Panko bread crumbs, Toasty Italian Bread, Fresh Fruit with Sabayon sauce and brownies.
