Red Peppercorn Lamb Salad
This colourful salad is brimming with fresh Ontario fruit and vegetables. It’s then finished with a generous serving of Ontario Lamb, cooked to a melt in your mouth medium rare.
Servings 4
Ingredients
Lamb:
- 2 tbsp soy sauce
- 4 dashes of Worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp whole red peppercorns
- 1 8 bone rack of Ontario lamb frenched and cut into individual chops
Salad:
- 2 tbsp soy sauce
- 1 tbsp Ontario maple syrup
- ½ tsp fresh ginger minced
- 3 tbsp grapeseed oil
- 4 cups baby arugula
- 2 small clementines peel and pith removed, thinly sliced
- ½ an Ontario cucumber julienned
- 3-4 small Ontario radishes thinly sliced
- Garnish: chopped mint
Instructions
- In a large food-safe plastic bag place marinade ingredients: soy sauce, Worcestershire sauce, olive oil and peppercorns; mix well.
- Add lamb and turn to coat. Close bag securely and marinate in refrigerator for 2-4 hours.
- Pre-heat grill to medium. Place lamb on grill and cook 3-5 minutes on each side, or until internal temperature reaches medium, 135°F.
- Remove from heat and allow to rest for 5 minutes.
- While lamb rests, prepare the salad. In a medium bowl whisk together soy sauce, maple syrup, ginger and grapeseed oil. Divide arugula between 4 dinner plates. Top with clementines, cucumber and radish. Spoon small amount of dressing over salad. Top each salad with 2 grilled lamb chops.
- Garnish with mint.
Notes
Marinating Time: 2 hours – 4 hours