Warm Lamb and Sweet Potato Salad
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
- 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.
- 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.
- 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.
- While lamb is resting whisk together vinaigrette ingredients and season to taste.
- Toss arugula, onion, and warm sweet potatoes together in bowl; add half the vinaigrette and mix well. Place on a platter or individual plates.
- Slice lamb thinly across the grain and arrange over the salad. Scatter with the feta cheese and drizzle with remaining vinaigrette.