LOW CALORIE

Warm Lamb Salad with Arugula, Beet Greens, and Cilantro-Mint Pesto

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

The presence of cilantro in the sauce gives it a distinct Asian flair. You can add a European touch by omitting the cilantro, leaving only the mint, adding a few drops of wine vinegar, and two extra tablespoons of sugar. The result will resemble a classic English sauce for lamb leg.

Ingredients

Lamb Neck Fillet - 5.3 oz
Arugula - 3.5 oz
Mustard Greens - 1.8 oz
Cilantro - 1 bunch
Fresh Mint - 1 bunch
Olive Oil - 3 fl oz
Garlic - 2 cloves
Toasted Sesame - 0.7 oz
Raw cane sugar - 3 spoons
Soy Sauce - 1 tablespoon

Step by Step guide

Step 1

To prepare cilantro and mint pesto, you will need a decent blender. Add the following ingredients in any order: fresh mint leaves (discard the stems, unfortunately), fresh cilantro, a handful of sesame seeds, and sugar. Toss in two cloves of garlic (or more—four to six cloves if you prefer a stronger garlic flavor to complement lamb).

Step 2

Pour half a cup of extra virgin olive oil into the blender, along with a splash of soy sauce (or a bit of sea salt). Start blending on the lowest setting, then switch to a faster speed. After about a minute, you should have a sauce that is uniform in consistency, yet distinct in texture from green mayonnaise.

Step 3

Lamb fillet should be brushed with olive oil and seared on all sides in a well-heated grill pan. For salads, it's preferable not to overcook the meat, bringing it to a medium-rare doneness to retain maximum juiciness. In culinary terminology, this level of doneness is referred to as rare or, if the meat is slightly drier, medium rare.

Step 4

The cooked, or rather, partially cooked lamb should be sliced thinly, arranged on a bed of arugula and beet greens, and tossed with pesto sauce and the salad — you can even use your hands.