Warm Lamb Salad with Arugula, Beet Greens, and Cilantro-Mint Pesto
Salads • Italian
Description
The presence of cilantro in the sauce gives it a distinct Asian flair. You can add a European touch by omitting the cilantro, leaving only the mint, adding a few drops of wine vinegar, and two extra tablespoons of sugar. The result will resemble a classic English sauce for lamb leg.
Ingredients
- Lamb Neck Fillet 5 oz
- Arugula 5 oz
- Mustard Greens 0 oz
- Cilantro 1 bunch
- Fresh Mint 1 bunch
- Olive Oil 5 fl oz
- Garlic 2 cloves
- Toasted Sesame 0 oz
- Raw cane sugar 3 spoons
- Soy Sauce 1 tablespoon
Step-by-Step Guide
Step 1
To prepare cilantro and mint pesto, you will need a decent blender. Add the following ingredients in any order: fresh mint leaves (discard the stems, unfortunately), fresh cilantro, a handful of sesame seeds, and sugar. Toss in two cloves of garlic (or more—four to six cloves if you prefer a stronger garlic flavor to complement lamb).
Step 2
Pour half a cup of extra virgin olive oil into the blender, along with a splash of soy sauce (or a bit of sea salt). Start blending on the lowest setting, then switch to a faster speed. After about a minute, you should have a sauce that is uniform in consistency, yet distinct in texture from green mayonnaise.
Step 3
Lamb fillet should be brushed with olive oil and seared on all sides in a well-heated grill pan. For salads, it's preferable not to overcook the meat, bringing it to a medium-rare doneness to retain maximum juiciness. In culinary terminology, this level of doneness is referred to as rare or, if the meat is slightly drier, medium rare.
Step 4
The cooked, or rather, partially cooked lamb should be sliced thinly, arranged on a bed of arugula and beet greens, and tossed with pesto sauce and the salad — you can even use your hands.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!