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Herbed Lamb Salad
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Recipe of the
Day
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Herbed
Lamb Salad
Category: Broiled,
Entrees, Grilled, Herbs & Spices, Lamb & Mutton, Meats, Salads
Yield: 24 servings
| 4
1/2 |
lbs |
American lamb
top round, cut into 3-ounce pieces |
| 1 |
oz |
fresh
rosemary, finely chopped |
| 2 |
oz |
fresh parsley,
finely chopped |
| 1 |
oz |
dill leaf, dry |
| 1 |
tbsp |
garlic powder |
| 2 |
tbsp |
coarse ground
black pepper |
| 2 |
heads |
romaine
lettuce |
| 2 |
heads |
red leaf
lettuce |
| 2 |
med |
bermuda onion,
sliced |
| 1/4 |
cup |
sliced
almonds, toasted |
| 48 |
pcs |
sweet cherry
peppers |
| 4 |
oz |
honey |
| 1 |
oz |
balsamic
vinegar |
| 1 |
oz |
Dijon mustard |
| 1/2 |
tsp |
Worcestershire |
| 1 |
tsp |
garlic powder |
| 1 |
tbsp |
salt |
| 1 |
tsp |
pepper |
| 2 |
tbsp |
poppy seeds
(optional) |
| 8 |
oz |
sour cream |
| 4 |
oz |
mayonnaise |
Procedures
- Mix all herbs together.
- Press lamb into mixture until it is thoroughly encrusted.
- Grill or broil lamb (finish in oven if well done is desired).
- Clean, chop and mix together greens.
- Slice lamb thin and fan out over top of greens.
- Garnish with onions, cherry peppers, and toasted almonds.
- Serve with honey mustard dressing.
- Mix together until smooth: honey, vinegar, mustard, Worcestershire and
all spices.
- Add in sour cream and mayonnaise and chill.
- Prep Time: 15-30 Minutes , Cooking Time: 15-30 Minutes
- Fat: 11g , Calories: 212 , Cholesterol: 57mg , Sodium: 511mg
- Season: Summer-Fall-Spring
- Courtesy of: American Lamb Council - lambchef.com
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
Copyright © 1997-2006 eGourmetCheese.com All right reserved.
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