A grilled lamb salad with
white beans, red bell pepper and feta cheese dressed in a blended
kiwifruit and mint dressing.
Grilled
Lamb Salad with Kiwi-Mint Dressing
- 1 pound lamb sirloin or
shoulder, trimmed
1 medium lemon, juiced
3 cloves medium garlic, peeled
1 cup canned white beans, rinsed and drained
1 red bell pepper, seeded and julienned
2 ounces feta cheese, crumbled
3 kiwifruit, peeled and chopped
1 tablespoon chopped fresh mint leaves
1 tablespoon extra virgin olive oil
- Preheat grill.
- Place lemon juice and
garlic in a blender. Process until a smooth. Rub lamb with mixture
and let stand for 30 minutes.
- Oil grill. Place lamb
on grill and cook until desired doneness is reached. Let rest
for 15 minutes before slicing.
- Thinly slice and combine
with beans, bell pepper and feta cheese in a large bowl.
- Combine kiwi, mint and
oil in a blender and process until smooth. Pour over lamb and
season to taste with salt and pepper.
Makes 6 servings.
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