Grilled Lamb Salad

  • serves 12
    • Lamb
    2 tbs peppercorns
    2 tsp fennel seeds
    1 tsp salt
    8 cl garlic
    1/4 c olive oil
    2 lb leg of lamb, boneless
    Vinaigrette
    3 tbs rhubarb compote
    3 tbs dijon mustard
    1/2 tsp salt
    2 tsp sugar
    1 tbs apple cider vinegar
    1/2 c olive or walnut oil
    Salad
    1 1/2 lb arugula or other strongly flavored salad greens

Meats

directions

Grilled Lamb Salad

Lamb: Place peppercorns, fennel, and salt in spice grinder and grind coarsely. Add garlic and process until garlic is finely chopped. Transfer to a bowl and stir in the olive oil. Spread over the lamb and marinate overnight (or at least four hours). Grill or broil for 10-15 minutes on each side, let rest 10 minutes.

Vinaigrette: Whisk together the rhubarb, mustard, salt, sugar, and vinegar. Slowly beat in the oil to emulsify. Cover and refrigerate.

Salad: Toss the greens with the dressing and place on individual plates or a large platter. Thinly slice the lamb and arrange over the salad. Serve immediately.