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The Golden Door's Grilled Lamb Salad

Type: Lamb
Courses: Salads
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlWalnut oil or olive oil
1 tablespoon 15mlFresh ginger root - minced
1/4 cup 4g / 0.1ozCilantro - coarsely chopped
1/2 teaspoon 2.5mlBlack pepper, freshly ground
2   Garlic cloves - crushed
1   Lamb loin - (about 8-oz) - trimmed of fat (small)
12   Asparagus spears
1/3 cup 48g / 1.7ozWalnuts - coarsely chopped
2   Green onions (scallions) - chopped
1/2 cup 73g / 2.6ozJarlsberg lite cheese - (about 2-oz) - cut into small cubes
2 tablespoons 30mlCapers
1 tablespoon 15mlRed wine vinegar
  Black pepper, freshly ground - to taste

Recipe Instructions

Combine oil, ginger, cilantro, pepper and garlic in a large bowl. Add lamb and turn to coat. Marinate for 2 hours.

Bring a large pot of water to boil. Prepare large bowl of ice water. Blanch asparagus in boiling water for 30 seconds. Using tongs or a slotted spoon, transfer asparagus from hot water to ice water. Drain; set aside. (Or arrange asparagus spears on microwave proof platter, tips towards center. Add 2 tablespoons water and cover with vented plastic wrap. Microwave on High 4 to 5 minutes, turning plate 180 degrees after 2 minutes.)

Reserving marinade, cook lamb on oven grill or in large skillet over medium-high heat, turning often, for about 8 to 10 minutes or until meat is seared on the outside but still pink on the inside; set aside.

Divide asparagus spears onto four plates. Slice lamb into thin strips; fan slices decoratively over asparagus. Top with walnuts, scallions, cheese, and capers.

Simmer remaining marinade in saute pan over medium heat for two minutes. Whisk in red wine vinegar. Pour marinade dressing over salads. Serve with fresh ground pepper, if desired. This recipe serves 4.

Content per Serving:

calories .. 285 total fat .. 17.7 g protein .. 24 g

cholesterol .. 59 mg saturated fat .. 4.5 g

SPA LITE - (cookbooklet by mail) - Send a 9- by 12-inch SASE to - The Walnut Marketing Board, 350 Pacific Ave., San Francisco, CA 94111 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest


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