As cooked lamb cools, the flavor mellows, becoming sweeter and less gamey. Tim Love combines chilled slices of lamb with greens, then adds a dressing made with both raspberry vinegar and preserves. More Main Course Salad Recipes

Tim Love
September 2006

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the pecans in a pie plate and toast for 7 to 8 minutes, until golden. Let cool.

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  • In a large bowl, whisk the mustard with the raspberry vinegar and preserves. Whisk in the olive oil until emulsified. Whisk in the basil and thyme and season with salt and pepper. Add the arugula, goat cheese, pecans and lamb, and toss to combine. Serve.

Suggested Pairing

Mourvèdre produces some of France's best rosés, typically more full-bodied than other rosés. Bandol is the region to look to for herbal, full-bodied examples.

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