Skip navigation and jump to content.
polenta_2.jpg

 the goods

1 1/2 lb boneless lamb roast

juniper berries

salt, pepper, cloves and nutmeg

olive oil

arugula

fresh mint and basil

1 lemon

tortillas

time: 10 minutes to prepare lamb

15 minutes to cook lamb and salad

*lamb should marinate for 2-3 hrs

 

you will need:

  • 13x9 baking pan to marinate lamb in
  • grill
  • salad bowl

 

view the date that this recipe is used in

view the 'salad days' newsletter that contained this recipe

 

juniper crusted grilled lamb salad

this is a damn fine dish to pull out of your hat: high on flavour, low on fuss. all you need is a big salad bowl, a plate for the tortillas and some napkins. throw down a  blanket and have a  back yard picnic!

crush: 12 juniper berries; 1 tablespoon black peppercorns; 6 cloves to a coarse ground texture. add a pinch, each of freshly grated nutmeg and salt

rub: spices onto a 1 1/2 lb boneless lamb roast which has been coated in olive oil. sit the spiced lamb in the refrigerator until ready to cook

grill: lamb and sliced red and gold peppers. grill peppers until they are tender and lightly charred. grill lamb 10 minutes each side, remove from heat, cover with foil and let sit for 5 minutes. slice into 1/2 inch slices. the meat should be pink

mix: 2 cups of arugula, good handful of mint and basil leaves. 1 cup of steamed french beans. mix juice of 1 lemon, 2 tablespoons olive oil and 1 teaspoon cracked black pepper. pour over salad. add sliced lamb and grilled peppers

serve: with grilled tortillas

best red: try a coppola claret

 

\