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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
- Total time:
- 0min
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.
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