Grilled Lamb Loin and Goat Cheese Salad
Lamb and goat cheese combine perfectly in this unique salad.
- 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
- 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.
Calories from Fat 274 (58%)
(48%)Total Fat 31g
(47%)Saturated Fat 9g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Total Carbohydrate 29g
(41%)Dietary Fiber 10g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.