Lamb and Arugula Salad
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The following recipe was provided courtesy of local blogger, Kristin, of Local Farm Mom.
I love a fresh arugula salad, but I love it even more with the addition of lamb.
If you prefer a veggie only salad, you can make this without meat, or if you don’t prefer lamb, feel free to substitute any meat of your liking.
This recipe calls for a leg of lamb, but you can always grill a lamb chop and place it on top of the salad. It will be delicious either way, especially when paired with my homemade blackberry vinaigrette.
Lamb and Arugula Salad
Ingredients
For the Salad
- 1 -2 lbs. sliced, roasted American Lamb leg or shoulder
- 2 bunches arugula, washed and dried
- 10 oz. soft, goat cheese
- 1/2 cup toasted pecans
- Salt and pepper, to taste
For the Blackberry Vinaigrette
- 2 Tbsp. Dijon mustard
- 1/4 cup blackberry vinegar
- 1 Tbsp. sugar
- 2 Tbsp. blackberry preserves
- 1/2 cup olive oil
- 2 Tbsp. fresh basil and thyme
- Salt and pepper, to taste
Instructions
- In a bowl, whisk mustard, blackberry vinegar, sugar, blackberry preserves, olive oil, herbs, salt and pepper together. Mix well.
- Arrange the arugula leaves in mounds.
- Add goat cheese in the center of each mound.
- Arrange the lamb slices around the goat cheese and drizzle with blackberry vinaigrette.
- Garnish with blackberries and toasted pecans.
