This salad of fresh spinach, tomatoes, grilled lamb, feta cheese and olives is a complete meal in itself. Serve with a glass of white or red wine for a treat.
INGREDIENTS
Serves 4 to 6
1 pound cubed lamb sirloin
9 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon dried basil
2 cloves garlic , finely chopped
Salt and pepper , to taste
4 cups baby spinach
2/3 cup cubed feta cheese
4 small Yukon gold potatoes , boiled until tender, peeled and sliced (optional)
2 ripe tomatoes , quartered
1 cucumber , peeled and sliced
2 tablespoons brined capers
2/3 cup pitted Kalamata olives
2 tablespoons red wine vinegar
2 tablespoons finely chopped mint
METHOD
Put lamb, 3 tablespoons of the oil, oregano, basil, garlic, salt and pepper into a bowl, toss well to coat, cover with plastic wrap and refrigerate for 2 to 3 hours, or overnight.
Preheat grill. Arrange lamb on skewers and grill, turning occasionally, until medium rare. (Alternately, sear lamb in a large skillet over medium-high heat in two batches until medium rare, 5 to 6 minutes.) Transfer to a plate as done and set aside.
Arrange spinach on 4 plates and top with feta, potatoes, tomatoes, cucumbers, capers and olives. Arrange cooked lamb over spinach. In a small bowl, quickly whisk together remaining 6 tablespoons oil, vinegar, mint, salt and pepper to make a dressing, then drizzle over salad and serve.
See more at: http://m.wholefoodsmarket.com/recipe/grilled-marinated-lamb-salad?__federated=1#sthash.KtsMMSw3.dpuf
~NiknokPalaboy!~
