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Name: Warm Lamb Salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; per person for; Dry Cajun or Moroccan spice; ; person for main; Julienne Carrot/Shredded; ; entree); ; rocket; Bitter greens etc; Trim Lamb Backstraps; (one; ; varieties, such as; Snowpeas; olive oil; ; meal, 1/2 backstrap; Salad Greens - mescalin mix;; Lime juice; Orange juice; DRESSING; Balsamic vinegar

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INGREDIENTS

; per person for
Dry Cajun or Moroccan spice
; person for main
Julienne Carrot/Shredded
; entree)
; rocket
Bitter greens etc
Trim Lamb Backstraps; (one
; varieties, such as
Snowpeas
olive oil
; meal, 1/2 backstrap
Salad Greens - mescalin mix;
Lime juice
Orange juice
DRESSING
Balsamic vinegar

Servings

INSTRUCTIONS

Dust lamb backstraps in the dry spice mix of your choice, cover and leave to marinade for about an hour in the refrigerator. Pull lamb pieces out of the fridge about 10 to 15 minutes before you are going to cook them to allow the meat to take the fridge chill off...if you cook meat with a fridge chill on it, they will shrink a lot more and take longer to cook. Seal off the lamb backstraps, and cook to your preference (5 minutes each side, for a medium/rare backstrap). Remove the pan from the heat, and put a saucepan lid or piece of foil over the top of pan to rest for a couple of minutes. While meat is resting, make up the dressing. Citrus dressings go well with lamb. In a bowl place 1/3 orange/lime juice to 2/3 balsamic vinegar and olive oil (classic vinaigrette dressing). Whisk together. Put a little bit of sugar in the mixture as well to take a little bit of the edge off the balsamic and citrus. Meanwhile in your salad bowl, arrange salad mix and vegetables. Heat the dressing up, either on the stove or for a minute in the microwave. Slice up lamb backstrap...place it nicely on top of the salad mixture, and pour over warm salad dressing - and serve (ideal with some crusty warm bread...) Recipe courtesy of Lachlan Bowtell, Meat & Livestock Australia Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Warm Lamb Salad

; per person for 
  Dry Cajun or Moroccan spice 
  ; person for main 
  Julienne Carrot/Shredded 
  ; entree) 
  ; rocket 
  Bitter greens etc 
  Trim Lamb Backstraps; (one 
  ; varieties, such as 
  Snowpeas 
  olive oil 
  ; meal, 1/2 backstrap 
  Salad Greens - mescalin mix; 
  Lime juice 
  Orange juice 
  DRESSING 
  Balsamic vinegar

Dust lamb backstraps in the dry spice mix of your choice, cover and leave  to marinade for about an hour in the refrigerator.    Pull lamb pieces out of the fridge about 10 to 15 minutes before you are  going to cook them to allow the meat to take the fridge chill off...if you  cook meat with a fridge chill on it, they will shrink a lot more and take  longer to cook.    Seal off the lamb backstraps, and cook to your preference (5 minutes each  side, for a medium/rare backstrap). Remove the pan from the heat, and put a  saucepan lid or piece of foil over the top of pan to rest for a couple of  minutes.    While meat is resting, make up the dressing. Citrus dressings go well with  lamb. In a bowl place 1/3 orange/lime juice to 2/3 balsamic vinegar and  olive oil (classic vinaigrette dressing). Whisk together. Put a little bit  of sugar in the mixture as well to take a little bit of the edge off the  balsamic and citrus.    Meanwhile in your salad bowl, arrange salad mix and vegetables.    Heat the dressing up, either on the stove or for a minute in the microwave.  Slice up lamb backstrap...place it nicely on top of the salad mixture, and  pour over warm salad dressing - and serve (ideal with some crusty warm  bread...)    Recipe courtesy of Lachlan Bowtell, Meat & Livestock Australia        Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g  Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (737g)
Recipe Makes: 1 servings

Calories: 716
Calories from Fat: 265 (37%)

Amt Per Serving		% DV

	Total Fat 29.5g	39 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 19.9g
	Polyunsanturated Fat 4g
Cholesterol 0mg		0 %
Sodium 14.8mg		1 %
Potassium 1372.9mg		36 %
Total Carbohydrate 85.5g		25 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 85.3g
Protein 32.2g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 716

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