Description
Indulge in the vibrant flavors of our Grilled Lamb Salad with Baby Arugula and Creamy Lemon Vinaigrette. This delightful dish features tender, marinated lamb grilled to perfection, paired with peppery baby arugula and a zesty, creamy vinaigrette that elevates each bite.
Ingredients
Scale
- 3/4 pound boneless lamb shoulder chops or lamb leg steaks (cut into 1-inch cubes)
- 4 ounces baby arugula (about 4 cups)
- 2 tablespoons fresh lemon juice
- 2 teaspoons sour cream
- 1 small clove garlic (minced)
- Kosher salt
- 1/4 cup plus 1 Tbsp extra-virgin olive oil
- 1/2 cup very thinly sliced Vidalia or Sweet Texas Onion
- Coarsely ground black pepper
- 1/4 cup crumbled blue cheese (room temperature)
Instructions
- Preheat your grill or broiler to high.
- In a small bowl, combine lemon juice, sour cream, minced garlic, and salt. Whisk in olive oil until blended.
- In a medium bowl, toss lamb cubes with olive oil, salt, and pepper. Thread onto skewers.
- Grill skewers for about 2 to 4 minutes per side until browned outside but still pink inside (145°F for medium rare).
- Drizzle the vinaigrette over cooked lamb skewers.
- In another bowl, toss arugula and onion with remaining vinaigrette; season to taste.
- Serve by layering arugula salad on plates topped with lamb skewers and sprinkled blue cheese.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg