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Lamb and Arugula Salad

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

Lamb and Arugula Salad


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


  1. In a bowl, whisk mustard, blackberry vinegar, sugar, blackberry preserves, olive oil, herbs, salt and pepper together. Mix well.
  2. Arrange the arugula leaves in mounds.
  3. Add goat cheese in the center of each mound.
  4. Arrange the lamb slices around the goat cheese and drizzle with blackberry vinaigrette.
  5. Garnish with blackberries and toasted pecans.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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