Name: Grilled Lamb Salad with Cumin Vinaigrette
Yield: 4
Ingredients: 1 piece boneless leg of lamb -; 1/4 c. vegetable oil -; 2 tsp. ground cumin -; Salt -; Freshly ground black pepper -; 3 tbsp. white wine vinegar -; 1 tsp. honey or agave nectar -; 1/2 tsp. dry mustard -; Freshly ground white pepper -; 4 c. thinly sliced romaine lettuce -; 1 piece of jicama -; 1 large carrot -; 1 medium seedless cucumber -; 1/2 c. shredded basil -; 4 sprig basil -; 2 red jalapeños -; 4 sprig cilantro -

Grilled Lamb Salad with Cumin Vinaigrette

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Grilled Lamb Salad with Cumin Vinaigrette

1. 1 piece boneless leg of lamb -

2. 1/4 c. vegetable oil -

3. 2 tsp. ground cumin -

4. Salt -

5. Freshly ground black pepper -

6. 3 tbsp. white wine vinegar -

7. 1 tsp. honey or agave nectar -

8. 1/2 tsp. dry mustard -

9. Freshly ground white pepper -

10. 4 c. thinly sliced romaine lettuce -

11. 1 piece of jicama -

12. 1 large carrot -

13. 1 medium seedless cucumber -

14. 1/2 c. shredded basil -

15. 4 sprig basil -

16. 2 red jalapeños -

17. 4 sprig cilantro -

How to cook deliciously - Grilled Lamb Salad with Cumin Vinaigrette

1. Stage

Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature for 10 minutes.

2. Stage

Meanwhile, in a bowl, combine the vinegar, honey, mustard, and the remaining 1 teaspoon of cumin. Whisk in the 1/4 cup of oil and season with salt and white pepper.

3. Stage

Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes.

4. Stage

In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil, and jalapeños. Add the dressing and toss well. Transfer to plates. Thinly slice the lamb and arrange the slices on the salad. Garnish with the cilantro and basil sprigs and serve.