Monday, January 29, 2007

Lamb Salad with Pine Nuts

This is very good and an unusual way to use leftover lamb.

Lamb Salad with Pine Nuts
Adapted from The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller

Serves 4

Sweet Onion Vinaigrette

⅓ cup olive oil
⅓ cup light vegetable oil (I use grapeseed)
1½ teaspoons salt
1½ teaspoons pepper
½ teaspoon minced garlic
¼ cup wine vinegar
2 tablespoons sugar
½ cup minced red onion

Whisk together all the ingredients and refrigerate. This can be done up to 2 days in advance.


4 quarts loosely packed mixed salad "greens," such as spinach, arugula, watercress, or radicchio
1 cup red bell peppers, cut into 1-inch matchsticks
2 tablespoons olive oil
1 pound leftover lamb, cut into bite-size strips about ¼-inch thick
¼ cup black raisins
¼ cup pine nuts, lightly toasted in a skillet (watch carefully so they don't burn)

Wash and dry the greens thoroughly. Tear them into pieces, and put in a large bowl. Add the red peppers.

Heat the olive oil in a skillet that will hold the lamb in one layer. Add the lamb, and cook for 1 minute. Stir, and turn the pieces of lamb around for another 15 to 30 seconds. Turn off the heat, and add the raisins, pine nuts, and dressing all at once. Stir for about 15 to 30 seconds to let the dressing heat through.

Pour the contents of the skillet over the greens and red peppers in the large bowl, toss, and serve immediately.

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