MLA Warm Australian Lamb Salad with Sweet Potato
- Prep time 15Min
- Cook time 45Min
- Technique Grill, Grill
- Meat Lamb
- Cut Leg
- Serves 6
Looking for a delicious natural lamb recipe? Try out this tasty recipe for Warm Lamb Salad with Sweet Potato from the experts at Australian Lamb!
Ingredients
Australian Lamb Ingredients:
- 1 Australian leg of lamb, butterflied
- freshly ground pepper, to taste
- sea salt, to taste
Salad Ingredients:
- 2 pounds sweet potatoes (2 large or 3 medium)
- 2 tablespoons olive oil
- 2 bunches arugula, torn
- 1 small red onion, halved and thinly sliced
- 6 ounces feta cheese, crumbled
Dressing Ingredients:
- ½ orange, for juice and zest
- 2 tablespoons red wine or sherry vinegar
- 1/3 cup extra virgin olive oil
- salt and freshly ground pepper, to taste
Method
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Trim lamb and season with salt and pepper.
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Preheat oven to 375°F. To start salad, peel and dice the potatoes into ½ inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook 20-30 minutes, until tender and golden brown.
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Heat a barbecue or grill pan to medium high heat and cook lamb 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F. Cover loosely with foil and allow to rest 15 minutes.
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To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates.
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Slice lamb thinly across the grain and arrange over the salad. Scatter with the feta cheese and drizzle with remaining dressing.
