Spinach Salad With Lamb and Basil
- Ready In:
- 6hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless lamb loin
- 1⁄2 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh basil leaves, finely chopped
- 3 red bell peppers, roasted and peeled
- 2 tablespoons red wine vinegar
- 10 ounces soft mild goat cheese
- 1 bunch spinach, 6 cups
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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¤t=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">