Lamb Salad with Peach, Plum and Fennel
- Level: Intermediate
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 408 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 5 grams
- Dietary Fiber
- 5 grams
- Protein
- 26 grams
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
Ingredients
1 medium fennel bulb, quartered, core trimmed
2 cloves garlic
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh marjoram
1 pound butterflied leg lamb, fat trimmed
Freshly ground black pepper to taste
2 ripe plums, (recommended: Santa Rosa)
1 large ripe peach
8 cups mesclun salad greens
Sherry Dressing, recipe follows
Sherry Dressing
2 tablespoons aged sherry wine vinegar
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
Freshly ground black pepper
1¿4 cup extra-virgin olive oil
Directions
- Position a rack 6 inches from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 teaspoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil, and marjoram together and rub all over the lamb. Season with pepper, to taste. Place the lamb, trimmed-side down on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad.
- Pit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad.
- Thinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing, and divide evenly among 4 plates. Serve.
Sherry Dressing
- Whisk the vinegar, mustard, salt, and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.