Prep 30 mins
Cook 1 hr
This makes a delicious summer meal with wonderful flavors. Posted for ZWT3.
Make and share this Warm Australian Lamb Salad With Sweet Potato recipe from Food.com.
- 1 australian leg of lamb, butterflied (see tip)
- fresh ground pepper, to taste
- sea salt, to taste
- 2 lbs 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
- 1⁄2 orange, juice and zest of
- 2 tablespoons red wine or 2 tablespoons sherry wine vinegar
- 1⁄3 cup extra virgin olive oil
- salt & freshly ground black pepper, to taste
- Trim lamb and season with salt and pepper.
- 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 for 20-30 minutes, until tender and golden brown.
- Heat a barbecue or grill pan to medium high heat and cook lamb for 5 minutes on each side.
- Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F.
- Cover loosely with foil and allow to rest for 15 minutes.
- 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.
- Slice lamb thinly across the grain and arrange over the salad.
- Scatter with the feta cheese and drizzle with remaining dressing.
- TIP: To butterfly lamb, remove netting from boneless leg and open as flat as possible. Pound or use a knife to open out to desired thinness.
Saw this recipe in a booklet put out by Australian-lamb.com
This is an easy to make and very interesting salad. It tasted alright, but I doubt we will be making it again (DH doesn't seem excited about its possible return at least). We both agreed that the meat was good and DH said he would like to have it on caesar salad. I liked the sweet potatoes better before they went into the dressing (will probably cook sweet potatoes that way again); DH thought the salad part would have been better with more lettuce and less sweet potato. DH liked the feta, but there was a little too much of it for my taste. We both thought the dressing was okay, just not really for us. It surpirised me by tasting a bit like mango. Thanks for sharing though. It was worth a try and there may have only been the one part that we both liked in my house, but I could easily see a lot of other people liking it.