Black and Blue Lamb, Pistachio and Arugula Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 rack of lamb, loin removed from the bone

Kosher salt and freshly ground black pepper

1 sprig fresh rosemary, leaves chopped

3 tablespoons olive oil

Mama's Balsamic Vinaigrette:

1 cup balsamic vinegar

1/2 cup brown sugar

2 teaspoons granulated garlic

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup olive oil

10 fresh basil leaves, chopped


1 (5-ounce) container baby arugula

1/2 cup pistachios, chopped

8 ounces blue cheese, crumbled

Kosher salt and freshly ground black pepper


  1. For the lamb: Heat a saute pan over high heat until the pan is smoking. Sprinkle the lamb with salt, pepper and rosemary on all sides. Once the pan is hot, add the olive oil and then sear the meat on all sides, rolling the meat around the pan to cook evenly. For medium rare, cook 2 to 3 minutes per side. For more well done, turn the heat down to medium and cook another 2 to 3 minutes per side. Set the meat aside to rest for 5 minutes. 
  2. In the meantime, for the vinaigrette: Whisk the balsamic vinegar, brown sugar, granulated garlic, salt and pepper in a bowl and slowly drizzle in the olive oil to make an emulsion. Make sure to whisk vigorously while pouring in the oil. Finish with the basil, taste and adjust the seasoning, if necessary. 
  3. For the salad: Toss the arugula, pistachios and blue cheese with 1/4 cup of the vinaigrette. Season with salt and pepper. Slice the lamb very thin and top the salad with the sliced lamb.