- 2 legs lamb, boned
- 3/4 cup plus 3 tablespoons olive oil, divided
- 4 garlic cloves, chopped and divided
- 1 teaspoon each curry powder, dried fine herbs, dried rosemary
- 1/4 cup pastis or pernod
- 1 loaf fresh baked bread
- 1 tomato, cubed
- 4 cups baby spinach
- 3 tablespoons Stilton cheese
- 1/8 cup balsamic vinegar
- 1/2 cantaloupe
- 1/2 cup apple juice
- 1/2 cup each mango, orange, peach
- 4 basil leaves
- 3 thin slices prosciutto
Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.