Grilled Moroccan Lamb Loin and Summer Vegetable Salad
Ingredients:
For the Moroccan Lamb Loin:
2 lamb loins, marinated in Harissa paste or your favorite marinade
For the Cilantro and Almond Pesto:
½ tablespoon paprika
1 clove garlic
6 ounces almonds, toasted
½ cup chopped cilantro leaves
6 ounces olive oil
2 tablespoons lemon juice
3 ounces Feta cheese, crumbled
For the Summer Vegetable Salad:
1 ½ pounds grilled summer vegetables, such as eggplant, portabello mushrooms, peppers, asparagus, red onion, zucchini or summer squash
½ pound mixed greens salad
1 cup garbanzo beans
½ cup cherry or pear tomatoes
4 ounces crumbled Feta cheese
Toasted almonds
Fresh cilantro or chervil
Salt and pepper to taste
Your favorite herb vinaigrette
For the Summer Vegetable Salad:
1 ½ pounds grilled summer vegetables, such as eggplant, portabello mushrooms, peppers, asparagus, red onion, zucchini or summer squash
½ pound mixed greens salad
1 cup garbanzo beans
½ cup cherry or pear tomatoes
4 ounces crumbled Feta cheese
Toasted almonds
Fresh cilantro or chervil
Salt and pepper to taste
Your favorite herb vinaigrette
Method:
For the Cilantro and Almond Pesto;
In a blender or food processor, purée the paprika, garlic, almonds and cilantro leaves into a coarse paste. Slowly add half of the olive oil. Scrape down the sides of the bowl and slowly add the remaining oil and the lemon juice. Scrape out the pesto into a bowl and mix in the crumbled Feta cheese. Season to taste with salt and pepper.
For the Summer Vegetable Salad;
Season and grill your vegetables. Allow to cool.
For the Moroccan Lamb Loin;
Grill lamb loin to medium rare over medium heat. Allow to rest before slicing into thin medallions.
Assembly:
Dress mixed greens with herb vinaigrette and arrange onto 4 large plates. Evenly arrange grilled vegetables, garbanzo beans, tomatoes, Feta cheese and almonds over the salad.
Place lamb loin medallions on the center of the salad and garnish with fresh herbs and cilantro pesto.
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