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

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources