Post by juju on Apr 9, 2006 1:06:51 GMT -5
INGREDIENTS
1 leg of Lamb, butterflied
freshly ground pepper, to taste
sea salt, to taste
Salad and Dressing
2 pounds 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
juice and zest of 1/2 orange
2 tablespoons red wine or sherry vinegar
1/3 cup extra-virgin olive oil
salt and freshly ground pepper, to taste
PREPARATION
Trim lamb and season with salt and pepper.
Preheat oven to 375° F. Peel and dice the potatoes into 1/2-inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, or until tender and golden brown.
Heat a barbecue or grill pan to medium high and cook lamb for 5 minutes on each side. 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. Cover loosely with foil and allow to rest for 15 minutes.
To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad.
Scatter with the feta cheese and drizzle with remaining dressing.
1 leg of Lamb, butterflied
freshly ground pepper, to taste
sea salt, to taste
Salad and Dressing
2 pounds 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
juice and zest of 1/2 orange
2 tablespoons red wine or sherry vinegar
1/3 cup extra-virgin olive oil
salt and freshly ground pepper, to taste
PREPARATION
Trim lamb and season with salt and pepper.
Preheat oven to 375° F. Peel and dice the potatoes into 1/2-inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, or until tender and golden brown.
Heat a barbecue or grill pan to medium high and cook lamb for 5 minutes on each side. 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. Cover loosely with foil and allow to rest for 15 minutes.
To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad.
Scatter with the feta cheese and drizzle with remaining dressing.