Grilled Lamb Loin and Goat Cheese Salad
Lamb and goat cheese combine perfectly in this unique salad.
Ingredients
- 2 4.25 oz cans pitted black olives, drained
- 3 Tbs red wine vinegar
- 1 Tbs honey
- 1 Tbs fresh oregano leaves, finely chopped
- 1 clove garlic, crushed
- 1/4 cup olive oil
- 2 lamb loins, trimmed
- 2 small red onions, thinly sliced
- 1 lb arugula
- 1/2 lb great northern white beans, cooked
- 1/2 cup goat cheese, crumbled
Directions
- In blender or food processor, combine olives, vinegar, honey, oregano, and garlic.
- Blend to puree.
- With motor running, slowly add oil.
- Remove 1/4 cup of the vinaigrette and generously brush it on the lamb loins. Reserve the remaining vinaigrette for the salad.
- Over coals covered with grey ash, grill lamb loins for 15 to 20 minutes, turning once.
- Use a meat thermometer to test for doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
- Once lamb is cooked, remove from heat, cover, and let stand for 5 minutes.
- In salad bowl, combine onions, arugula, and beans.
- Toss with vinaigrette and serve salad onto plates.
- Thinly slice lamb loin and arrange on the top of the salads.
- Sprinkle with cheese.
Nutrition
% Daily Value
Calories
471
Calories from Fat
274
% Daily Value
Total Fat
31g
48%
Saturated Fat
9g
47%
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
44mg
15%
Sodium
863mg
36%
Potassium
856mg
24%
Total Carbohydrate
29g
Dietary Fiber
10g
41%
Sugars
7g
Sugar Alcohols
0g
Protein
22g
43%