Lamb And Rocket Salad With Sun Dried Tomatoes New Zealand Recipes

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GRILLED LAMB WITH SUN-DRIED TOMATOES DRESSING



Grilled Lamb With Sun-Dried Tomatoes Dressing image

I adapted this recipe from La Cuccina Italiana.It is a wonderful lamb dish for the summer with a delightful meld of flavors.

Provided by ChefDebs

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons julienned sun-dried tomatoes
2 tablespoons red wine vinegar
1/2 cup olive oil
1 tablespoon chopped basil
1/2 teaspoon oregano
1 tomatoes, peeled, seeded and diced
1 cup basil
1 cup pesto sauce (preferably homemade)
3/4 lb boneless lamb loin, cut into 12 slices & pounded thin
2 tablespoons garlic, sliced
1 tablespoon olive oil
1 (12 ounce) can white beans, drained
1 red onion, thinly sliced
2 bunches arugula
6 basil leaves, sliced
salt & pepper

Steps:

  • Make the dressing:.
  • In a bowl add the red vinegar to the sun dried tomatoes, and whisk in the olive oil until emulsified. whisk in the basil,oregano,diced tomato and salt & pepper to taste.
  • Make the salad:.
  • Coat the slices of lamb with the pesto, cook on only one side over a hot grill.
  • Fry the sliced garlic until crisp and golden in the olive oil.
  • In a bowl, combine the white beans, red onion, arugula, half of the dressing, salt & pepper.
  • Divide the salad among 4 plates, garnish with the fried garlic and sliced basil. Place 3 slices of lamb on each plate and spoon the remaining dressing over the top.

Nutrition Facts : Calories 512.1, Fat 35, SaturatedFat 6, Cholesterol 54.4, Sodium 97.6, Carbohydrate 25.6, Fiber 5.7, Sugar 2.7, Protein 25

LAMB AND ROCKET SALAD WITH SUN-DRIED TOMATOES - NEW ZEALAND



Lamb and Rocket Salad With Sun-Dried Tomatoes - New Zealand image

What transforms a salad from the average to the sublime is the use of top quality extra virgin olive oil and the use of a genuine aged balsamic vinegar. from Radio New Zealand

Provided by Mme M

Categories     New Zealand

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

4 bunches arugula (rocket lettuce)
140 g roasted lamb
100 g feta cheese
12 green olives
12 sun-dried tomatoes
50 ml extra virgin olive oil
20 ml balsamic vinegar
salt & pepper

Steps:

  • Wash the lettuce and dry thoroughly; place in a salad bowl. Slice the lamb into strips and add to the lettuce.
  • Cut the feta into small cubes and add to the bowl along with the olives, sun dried tomatoes, olive oil and balsamic. Season with salt and ground black pepper.
  • Using tongs mix the salad together and serve.

Nutrition Facts : Calories 290.2, Fat 24, SaturatedFat 8.1, Cholesterol 56.5, Sodium 557.9, Carbohydrate 5.6, Fiber 1, Sugar 4.1, Protein 13.6

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