Warm Lamb Salad with Arugula
Salads • World
Description
Recipe from the program Food with Alex Smith, episode 8.
Ingredients
- Lamb Neck Fillet 20 oz
- Arugula 15 oz
- Mustard Greens 5 oz
- Cilantro 1 bunch
- Fresh Mint 1 bunch
- Olive Oil 5 fl oz
- Garlic 2 cloves
- Toasted Sesame 0 oz
- Brown Sugar 3 tablespoons
- Soy Sauce 1 teaspoon
Step-by-Step Guide
Step 1
Thoroughly clean the lamb fillet from membranes and sinews. Cut into medium-sized pieces and transfer to a deep bowl. Drizzle with a little vegetable oil, add freshly ground pepper and salt. Mix well. Place on a preheated grill pan. Sear the meat. Once the bottom has a nice brown-caramel color, flip it to the other side. Cook for about one to one and a half minutes on each side.
Step 2
Transfer the seared meat to a baking sheet and place it in an oven preheated to 390°F for 10 minutes.
Step 3
In a blender, place 2 cloves of garlic, add a pinch of sugar, a generous portion of mint leaves, and a large bunch of cilantro without stems. Also add a couple of tablespoons of soy sauce, a little salt, black pepper, olive oil, and sesame seeds. Blend until smooth to create a pesto-like sauce.
Step 4
Slice the cooked lamb thinly. On a large plate, arrange the mixture of salad greens, top with the meat, and drizzle with the sauce. Then mix and give the salad some volume.
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