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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources