Lamb And Rocket Salad With Sun Dried Tomatoes New Zealand Food

GRILLED LAMB WITH SUN-DRIED TOMATOES DRESSING

Grilled Lamb With Sun-Dried Tomatoes Dressing image

I adapted this recipe from La Cuccina Italiana.It is a wonderful lamb dish for the summer with a delightful meld of flavors.

Provided by ChefDebs

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons julienned sun-dried tomatoes
2 tablespoons red wine vinegar
1/2 cup olive oil
1 tablespoon chopped basil
1/2 teaspoon oregano
1 tomatoes, peeled, seeded and diced
1 cup basil
1 cup pesto sauce (preferably homemade)
3/4 lb boneless lamb loin, cut into 12 slices & pounded thin
2 tablespoons garlic, sliced
1 tablespoon olive oil
1 (12 ounce) can white beans, drained
1 red onion, thinly sliced
2 bunches arugula
6 basil leaves, sliced
salt & pepper

Steps:

Make the dressing:.
In a bowl add the red vinegar to the sun dried tomatoes, and whisk in the olive oil until emulsified. whisk in the basil,oregano,diced tomato and salt & pepper to taste.
Make the salad:.
Coat the slices of lamb with the pesto, cook on only one side over a hot grill.
Fry the sliced garlic until crisp and golden in the olive oil.
In a bowl, combine the white beans, red onion, arugula, half of the dressing, salt & pepper.
Divide the salad among 4 plates, garnish with the fried garlic and sliced basil. Place 3 slices of lamb on each plate and spoon the remaining dressing over the top.

Nutrition Facts : Calories 512.1, Fat 35, SaturatedFat 6, Cholesterol 54.4, Sodium 97.6, Carbohydrate 25.6, Fiber 5.7, Sugar 2.7, Protein 25

LAMB AND ROCKET SALAD WITH SUN-DRIED TOMATOES - NEW ZEALAND

Lamb and Rocket Salad With Sun-Dried Tomatoes - New Zealand image

What transforms a salad from the average to the sublime is the use of top quality extra virgin olive oil and the use of a genuine aged balsamic vinegar. from Radio New Zealand

Provided by Mme M

Categories New Zealand

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 bunches arugula (rocket lettuce)
140 g roasted lamb
100 g feta cheese
12 green olives
12 sun-dried tomatoes
50 ml extra virgin olive oil
20 ml balsamic vinegar
salt & pepper

Steps:

Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce.
Cut the feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper.
Using tongs mix the salad together and serve.

Nutrition Facts : Calories 290.2, Fat 24, SaturatedFat 8.1, Cholesterol 56.5, Sodium 557.9, Carbohydrate 5.6, Fiber 1, Sugar 4.1, Protein 13.6

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