Red Peppercorn Lamb Salad

 

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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.
Course Salad
Cuisine French
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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