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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources