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
Ingredients
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,
peeled, cubed
1/3 cup prepared dressing
Creamy feta cheese, for garnish
16 slices baguette, for garnish
Instructions
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.
Yield
8 servings
Tags
Lamb, Salad, The National Culinary Review
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