Warm Lamb Salad with Arugula

Salads | World cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the program Food with Alex Smith, episode 8.

Ingredients

Lamb Neck Fillet - 21.2 oz
Arugula - 14.1 oz
Mustard Greens - 7.1 oz
Cilantro - 1 bunch
Fresh Mint - 1 bunch
Olive Oil - 3 fl oz
Garlic - 2 cloves
Toasted Sesame - 0.7 oz
Brown Sugar - 3 tablespoons
Soy Sauce - 1 teaspoon

Step by Step guide

Step 1

Thoroughly clean the lamb fillet from membranes and sinews. Cut into medium-sized pieces and transfer to a deep bowl. Drizzle with a little vegetable oil, add freshly ground pepper and salt. Mix well. Place on a preheated grill pan. Sear the meat. Once the bottom has a nice brown-caramel color, flip it to the other side. Cook for about one to one and a half minutes on each side.

Step 2

Transfer the seared meat to a baking sheet and place it in an oven preheated to 392°F for 10 minutes.

Step 3

In a blender, place 2 cloves of garlic, add a pinch of sugar, a generous portion of mint leaves, and a large bunch of cilantro without stems. Also add a couple of tablespoons of soy sauce, a little salt, black pepper, olive oil, and sesame seeds. Blend until smooth to create a pesto-like sauce.

Step 4

Slice the cooked lamb thinly. On a large plate, arrange the mixture of salad greens, top with the meat, and drizzle with the sauce. Then mix and give the salad some volume.