Saturday, August 26, 2006

Warm Lamb, Beetroot and Chives Salad

Lamb is our perennial favourite meat. So, I was thinking of different ways to have our lamb from the usual roast, curry, BBQ and such at the same time, to use up the stuffs in the kitchen purchased over the weekend. Since it was for just the two of us, I have decided to make a 1-dish meal with protein and fat from lamb, carbohydrate from bread (I did go crazy when I went to Hiestand, the Swiss bakery by getting poopy seed, multigrain, foccacia and onion buns + an onion bagel for Barry) and vitamins & minerals from veggies. So, lamb salad it is. Ingredients : 250gms Lamb leg chops - season very slightly with Maggi Seasoning 4 cloves of garlic (minced) 1 bundle of chives (with flowers) - cut into 1 1/2 inch lengths 1 tsp olive oil 1 beetroot (size of a fist) some olive oil to coat beetroot
Dressing (mix all) : 2 tbsp extra virgin olive oil 3 garlic clove, minced (or roasted then mashed) 2 tbsp balsamic vinegar

1 tsp honey 1 tsp Dijon mustard 1/2 cup raw walnuts

Feta cheese, crumbled (I like Lemnos; the goat cheese version - though in picture I used cubed cocktail feta) Salad leaves mix/plum tomatoes for garnish 1. Wash and top beetroot. Coat with oil and wrap with aluminium foil. Bake for about 45mins to 1 hour till tender at 200 deg C. Cool and peel and cut into wedges. 2. Season lamb with Maggi Seasoning and minced garlic. 2. Heat a non-stick pan. Cook lamb chops till cooked. Remove and leave to cool. 3. Continue to heat pan and add 1 tsp of olive oil. Add in chives and 2 tbsp water and cook till wilted about 3 mins. Remove and set aside. 5. Cut cooled lamb chops into 1/2 cm slices. 6. Place salad leaves onto 2 plates. 7. Place lamb pieces atop the leaves followed by chives. Place cooked beetroot on the sides around the plate.

8. Sprinkle crumbled feta(watch the amount as it is salty) all over salad followed by chopped walnuts. Drizzle the salad dressing all over and garnish with plum tomatoes.

Enjoy with bread. *Updated 8th June 2007*

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