American Lamb and Berry Salad with Avocados
Mixed salad greens, raspberries, pecans and avocado pair with tender lamb to make this a flavorful entrée salad.
1 tbsp. olive oil
1 lb. boneless American lamb shoulder
2 cups water
6 oz. mixed salad greens
6 oz. raspberries or blackberries
1⁄2 cup pecans, toasted
1 large avocado, halved, pitted, peeled, cubed
1⁄3 cup prepared salad dressing
Creamy feta cheese as needed for garnish
16 slices baguette for garnish
1. In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add water. Cover and braise on low heat for 1 hour. Cool in liquid, then remove. (Refrigerate or freeze remaining liquid for use in stock for soup.)
2. Cut meat into 1-in. pieces, removing all fat; set aside.
3. In salad bowl combine greens, berries, pecans and avocado, set aside. Mix lamb with salad dressing. Toss with salad.
4. For garnish, spread feta cheese on baguette slices and brown under broiler. Plate salad and garnish with 2 baguette slices.
Recipe by American Lamb Board