Spinach Salad With Lamb and Basil

"This is a make ahead dish. Note the prep time is for the marinating lamb then cooling. Sometimes I will buy the red peppers in a jar and also use grape tomatoes. I got this recipe from Gourmet Magazine."
 
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Ready In:
6hrs 15mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Sprinkle salt and pepper over lamb in a sealable plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.
  • Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until assembling salad.
  • In the food processor coarsely crumble goat cheese and mix with with 2 tablespoons oil (or less I eyeball it) and 1 tablespoon basil. Chill goat cheese, covered, until assembling salad.
  • In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, and salt and pepper to taste until smooth. Transfer basil oil to a small bowl. Chill basil oil, covered, while preparing lamb. Bring basil oil to room temperature before assembling salad.
  • Preheat oven to 450°F.
  • In an ovenproof skillet over moderately high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140°F for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours and up to 1 day. Cut lamb into thin slices.
  • Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate. Arrange lamb slices around goat cheese and drizzle salads with basil oil.

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RECIPE SUBMITTED BY

I love http://peoplestring.com/?u=sshupe I get paid to read snail mail and email. It is an awesome free portal where you get paid for what you are already doing on the web. I live in Utah with my husband and son. They are my taste testers and are very happy that I love to cook. During the summer we camp and cook via dutch oven. My falls and springs are filled with canning. When I am actually working I do medical coding from home so I can take care of my son. One thing I appreciate about Zaar is it keeps me from saying. <a href="http://s169.photobucket.com/albums/u232/wahm_coder/?action=view&current=dinner.jpg" target="_blank"><img src="http://i169.photobucket.com/albums/u232/wahm_coder/dinner.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/BBB2b3small-1.jpg" border="0" alt="Photobucket"width=100%> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i232.photobucket.com/albums/ee177/pelysma/ssb08banner_300.jpg">
 
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