Grilled Lamb Salad with Kiwi-Mint Dressing
Grilled lamb salad with white beans, sweet red pepper and feta cheese dressed in a blended kiwifruit and mint dressing.
1 pound lamb sirloin or shoulder, trimmed
1 medium lemon, juiced
3 cloves medium garlic, peeled
1 cup canned white beans, drained and rinsed
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.