Spinach Salad With Lamb and Basil

  1. Sprinkle salt and pepper over lamb in a sealable plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon basil, turning lamb to coat evenly.
  2. Marinate lamb, covered and chilled, 4 hours.
  3. Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil.
  4. Chill peppers, covered, until assembling salad.
  5. In the food processor coarsely crumble goat cheese and mix with with 2 tablespoons oil (or less I eyeball it) and 1 tablespoon basil.
  6. Chill goat cheese, covered, until assembling salad.
  7. In a blender blend remaining 1/4 cup oil, remaining tablespoon basil, and salt and pepper to taste until smooth.
  8. Transfer basil oil to a small bowl.
  9. Chill basil oil, covered, while preparing lamb.
  10. Bring basil oil to room temperature before assembling salad.
  11. Preheat oven to 450F.
  12. In an ovenproof skillet over moderately high heat until hot and brown lamb on all sides.
  13. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140F for medium-rare.
  14. Cool lamb.
  15. Chill lamb, covered, at least 2 hours and up to 1 day.
  16. Cut lamb into thin slices.
  17. Discard coarse stems from spinach and arrange leaves around edges of 4 large plates.
  18. Scatter come peppers evenly over spinach and mound some goat cheese in center of each plate.
  19. Arrange lamb slices around goat cheese and drizzle salads with basil oil.

lamb loin, extra virgin olive oil, extra virgin olive oil, fresh basil, red bell peppers, red wine vinegar, goat cheese, spinach

Taken from www.food.com/recipe/spinach-salad-with-lamb-and-basil-305920 (may not work)

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