Grilled Lamb Salad with Couscous
Prep
Cook
Total
Yield 2 servings
This salad pairs beautifully with a glass of Chateau St. Jean Cabernet Sauvignon
Ingredients
1 pound lamb shoulder
Salt and pepper
1/2 cup Israeli couscous, cooked until just tender
4 cups assorted spring greens (mustard, arugula, watercress, friseé)
1 cup cherry tomatoes, halved
1/2 cup chopped cucumber
1/3 cup crumbled feta
1/4 cup sliced red onion
Lime wedges
1/2 cup basil and mint leaves
Dressing:
1/2 cup mint leaves, finely minced
1/2 cup basil leaves, finely minced
1/2 teaspoon ground cumin
2 tablespoons champagne vinegar
1/2 teaspoon honey
1 teaspoon dijon mustard
1/3 cup extra-virgin olive oil
salt
Instructions
Chef 1: Salt and pepper the lamb. Grill or roast until medium-rare, 145°F.
Chef 2: Prepare the dressing by whisking together the herbs, cumin, vinegar, honey, dijon and olive oil. Add a pinch of salt then taste and adjust the seasoning to your tastes.
Chef 1: On a serving platter arrange the greens, then the couscous, tomatoes, cucumber, feta, and onion. Drizzle on some of the dressing then top with the lamb and add more dressing. Top with more fresh herbs and a squeeze of lime.
Chef 2: If the wine hasn’t been poured do so now.
Courses Dinner
Recipe by Not Without Salt at http://notwithoutsalt.com/grilled-lamb-salad/