Grilled Lamb, Shallot And Baby Leaf Salad
- 5 oz sugar snap peas, trimmed
- 1 (1 1/4 lb) lamb loin
- 8 None large shallots, peeled, quartered
- 1/3 cup fresh mint leaves
- 2 cloves garlic, quartered
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 2 tsp sugar
- 2 oz mixed baby salad greens
- Boil, steam or microwave sugar snap peas until tender then drain.
- Meanwhile, preheat grill and oil grates. Grill lamb and shallot until lamb is cooked to your liking and shallot is tender. Cover lamb and let rest for 5 mins. Slice thinly.
- To make the mint dressing, blend or process mint and garlic until smooth. With the motor operating, gradually add oil in a thin, steady stream and blend until smooth. Stir in vinegar and sugar.
- Combine sugar snap peas, lamb, shallots, dressing and mixed greens in a large bowl and toss to combine. Serve immediately.
sugar snap peas, lamb loin, shallots, mint leaves, garlic, olive oil, white wine vinegar, sugar, salad greens
Taken from recipes-plus.com/api/v2.0/recipes/37609 (may not work)