Courtesy of Ontario Sheep Marketing Agency
This colourful salad is brimming with fresh Ontario fruit and vegetables. It’s then finished with a generous serving of Ontario Lamb, cooked to a melt in your mouth medium rare.
Red Peppercorn Lamb Salad
Print RecipeIngredients
- Lamb:
- 2 tbsp (30 mL) soy sauce
- 4 dashes of Worcestershire sauce
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) whole red peppercorns
- 1 (8 bone) rack of Ontario lamb, frenched and cut
- into individual chops
- Salad:
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) Ontario maple syrup
- ½ tsp (2 mL) fresh ginger, minced
- 3 tbsp (45 mL) grapeseed oil
- 4 cups (1 L) baby arugula
- 2 small clementines, peel and pith removed, thinly sliced
- ½ an Ontario cucumber, julienned
- 3-4 small Ontario radishes, thinly sliced
- Garnish: chopped mint
Instructions
In a large food-safe plastic bag place marinade ingredients: soy sauce, Worcestershire sauce, olive oil and peppercorns; mix well.
Add lamb and turn to coat. Close bag securely and marinate in refrigerator for 2-4 hours.
Pre-heat grill to medium. Place lamb on grill and cook 3-5 minutes on each side, or until internal temperature reaches medium, 135°F.
Remove from heat and allow to rest for 5 minutes.
While lamb rests, prepare the salad. In a medium bowl whisk together soy sauce, maple syrup, ginger and grapeseed oil. Divide arugula between 4 dinner plates. Top with clementines, cucumber and radish. Spoon small amount of dressing over salad. Top each salad with 2 grilled lamb chops.
Garnish with mint.
Notes
Marinating Time: 2 hours – 4 hours
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