American Lamb and Berry Salad with Avocados
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Credit: Recipe courtesy of the American Lamb Board
The National Culinary Review, October 2015
1 T. olive oil
1 lb. boneless American lamb shoulder, trimmed
of fat, cut in pieces of equal thickness
1 package (6 oz.) mixed salad greens
1 package (6 oz.) raspberries or blackberries
½ cup toasted pecans
1 large ripe avocado, halved, pitted,
1/3 cup prepared dressing
Creamy feta cheese, for garnish
16 slices baguette, for garnish
1. In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add 2 cups water. Cover; braise over low heat for 1 hour. Cool in liquid. Remove lamb. (Refrigerate/freeze liquid for later use.) Cut meat into 1-inch pieces, removing all fat; set aside.
2. In salad bowl, combine greens, berries, pecans and avocado; set aside. Mix lamb with salad dressing. Toss with salad.
3. Spread feta cheese on baguette slices; brown under broiler. Serve each salad with 2 slices baguette.
Lamb, Salad, The National Culinary Review
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