Roast Rack of American Lamb Salad
Published May 17, 1983
- Total Time
- 1 hour 10 minutes
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Ingredients
1 saddle of lamb, about 2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons olive oil
2 teaspoons fresh thyme, coarsely chopped, or ½ teaspoon dried
2 tablespoons red-wine vinegar
2 teaspoons mustard, preferably America-made Dijon style
¼ cup pure virgin olive oil
3 quarts losely packed salad greens such as Kentucky limestone or watercress or a combination of both
Freshly grated Parmesan cheese
Nutritional analysis per serving
2 grams carbs; 129 milligrams cholesterol; 662 calories; 25 grams monosaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 56 grams fat; 2 grams trans fat; 1 gram fiber; 838 milligrams sodium; 39 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Pull and cut away almost all of the surface fat from the lamb. When ready to cook, the weight of the lamb will be about one and one half pounds.
- Step 3
Arrange lamb on a baking dish. Sprinkle with salt, pepper, olive oil and thyme.
- Step 4
Place the lamb in the oven and bake 30 to 35 minutes. Remove and let stand 20 minutes to allow the juices to redistribute themselves.
- Step 5
Meanwhile, put vinegar, mustard, salt and pepper in a mixing bowl and beat with a wire whisk. Gradually add oil, beating vigorously.
- Step 6
Place the greens in a salad bowl and add the salad dressing. Toss to blend. Arrange the greens on four to eight salad plates.
- Step 7
Place lamb on a flat surface and cut lengthwise into very thin slices. Arrange about three or six slices of lamb over each serving of greens.
- Step 8
Sprinkle each serving with a little freshly grated Parmesan cheese and serve immediately.
Private Notes