Warm Lamb and Sweet Potato Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6

Australian Lamb is a great addition to a delicious salad, and it's ease of preparation is an added bonus.

Ingredients

2 large sweet potatoes
Olive oil
2 lb. boneless leg of Australian lamb, butterflied, pounded 1-2 in. thick
Freshly ground pepper
Sea salt

Red Wine Vinaigrette:
2 tbsp. red wine or sherry vinegar
1⁄3 cup extra virgin olive oil
Juice and grated zest of 1⁄2 orange

2 bunches arugula, torn into leaves
1 small red onion, halved and thinly sliced
6 oz. feta cheese, crumbled

Steps

1. To roast the sweet potatoes, preheat oven to 375ºF. Peel and dice the potatoes
into 1⁄2-in. pieces and toss with olive oil to coat. Place on a baking sheet and cook for
20-30 min., or until tender and golden brown.

2. While the potatoes are cooking, trim lamb and season with pepper and salt. Heat a barbecue or grill pan to med-high and cook lamb for 5 min. on each side, turning.

3. Cover barbecue or transfer lamb to oven and continue to cook 8-10 min., or until medium- rare and it reaches an internal temperature of 125-130ºF. Cover loosely with foil and let rest for 15 min.

4. While lamb is resting whisk together vinaigrette ingredients and season to taste.

5. Toss arugula, onion, and warm sweet potatoes together in bowl; add half the vinaigrette and mix well. Place on a platter or individual plates.

6. Slice lamb thinly across the grain and arrange over the salad. Scatter with the feta cheese and drizzle with remaining vinaigrette.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources