American Lamb Nicoise Salad - Featured Recipe -
Featured Recipes

American Lamb Nicoise Salad

Categories: Lamb, Salads
Step 1
1 boneless american lamb loin
1/2 cup pesto
1 tbsp olive oil
kosher salt to taste
freshly ground pepper to taste
For the lamb: Split open and flatten loin. Spread with pesto. Roll up loin and tie. Rub with oil and season with salt and pepper. Roast at 375° F oven until medium-rare. Remove and let rest for 10 minutes
Step 2
2 tbsp ice wine vinegar
2 tbsp pear vinegar
2 tbsp dijon-style mustard
sea salt to taste
freshly ground pepper to taste
2 tsp fresh basil • minced
9 tbsp extra-virgin olive oil
For the mustard vinaigrette dressing: Combine vinegars, mustard, salt, pepper and basil together and whish until incorporated. Whisking vigorously, drizzle in olive oil.
Step 3
3/4 lb french green beans • lightly blanched
18 fingerling creamer potatoes • halved, boiled, peeled
1/3 cup niçoise or black olives
18 grape tomatoes • peeled
Place beans, potatoes, olives and tomatoes in a bowl. Gently toss with dressing. Reserve 6 tablespoons of dressing.
Step 4
12 white anchovies
3 hard-boiled eggs • quartered
Untie and slice lamb.

Divide salad on six plates. Top the salad with lamb. Garnish with anchovies and egg. Drizzle with the reserved dressing.


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