From the kitchen of One Perfect Bite...I know that there are many folks who don't like lamb. I suspect their aversion has more to do with its preparation than the taste of lamb itself, and when its cost is factored in, it is easy to see why it is not served more often. My family loves lamb, so it is no stranger on my table, but that presents another problem. I call it leftover lamb syndrome. It is hard to find ways to use leftover lamb. There is, of course, shepherd's pie, and while that may be perfect for the winter table, it's awfully heavy for a summer day. So, when temperatures soar and I have leftover lamb, I use it in a salad or as a filler for sandwich wraps. My recipe is so simple that it needs no additional explanation. While any type of non-creamy dressing can be used to flavor it, I tend to use one of the two that are featured below. I like them both and the choice of which to use is always based on what is in the pantry. It is important to thinly slice the meat and let it marinate in the dressing for a while before it is served. I also like to serve the salad at room temperature rather than straight from the refrigerator. I know those of you who like lamb will enjoy this salad, so I do hope you will give it a try. Here is how the salad is made.
Leftover Lamb Salad...from the kitchen of One Perfect Bite
Dressing One - Mustard Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
3 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
Dressing Two - Herbed Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup tarragon vinegar
1 teaspoon sugar
1 teaspoon minced garlic
1 tablespoon fresh oregano, finely chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup crumbled fresh goat cheese (4 ounces)
1 pound leftover roasted lamb, cut into very thin slices
1 bunch green onions, thinly sliced
1/2 cup toasted pine nuts
1/4 cup chopped pimento, drained
Optional: 1/4 cup black olives, chopped
1 tablespoon capers, rinsed and drained
1 5-ounce bag baby arugula
1/2 cup cherry tomatoes, halved
1) Select salad dressing you wish to make.
2) To make mustard vinaigrette: Whisk together Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until vinaigrette is thick and emulsified. Adjust seasoning, to taste. Pour into bottom of a large mixing bowl. Set aside.
OR3) To make herbed vinaigrette: Combine oil, vinegar, sugar, garlic, oregano, salt and pepper in a shaker jar or blender and shake or pulse to combine. Pour into bottom of a large mixing bowl. Set aside.
4) To make salad: Place remaining ingredients, except lettuce and tomatoes, in bowl containing dressing. Toss well to combine. Cover bowl and refrigerate for at least one hour.
5) To serve: Divide arugula between 4 plates. Top each with an equal portion of lamb salad. Garnish with halved cherry tomatoes. Yield: 4 servings.
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