Red Peppercorn Lamb Salad

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 Recipe

Serves: 4 Cooking Time: 10 min.

Ingredients

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.