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the goods 1 1/2 lb boneless lamb roast juniper berries salt, pepper, cloves and nutmeg olive oil arugula fresh mint and basil 1 lemon tortillas time: 10 minutes to prepare lamb 15 minutes to cook lamb and salad *lamb should marinate for 2-3 hrs
you will need:
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juniper crusted grilled lamb salad this is a damn fine dish to pull out of your hat: high on flavour, low on fuss. all you need is a big salad bowl, a plate for the tortillas and some napkins. throw down a blanket and have a back yard picnic! crush: 12 juniper berries; 1 tablespoon black peppercorns; 6 cloves to a coarse ground texture. add a pinch, each of freshly grated nutmeg and salt rub: spices onto a 1 1/2 lb boneless lamb roast which has been coated in olive oil. sit the spiced lamb in the refrigerator until ready to cook grill: lamb and sliced red and gold peppers. grill peppers until they are tender and lightly charred. grill lamb 10 minutes each side, remove from heat, cover with foil and let sit for 5 minutes. slice into 1/2 inch slices. the meat should be pink mix: 2 cups of arugula, good handful of mint and basil leaves. 1 cup of steamed french beans. mix juice of 1 lemon, 2 tablespoons olive oil and 1 teaspoon cracked black pepper. pour over salad. add sliced lamb and grilled peppers serve: with grilled tortillas best red: try a coppola claret
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