|Garlic and Rosemary Lamb with Wild Arugula Salad with Fresh Orange Juice Dressing|
We are all in need of simple, delicious and healthy weeknight dinners- are we not! This one is a snap. And yes, it is in the same mindset of lamb- my 'summertime meat,' truly! Even easier than the last one- which is also lamb kebabs, click here: Yogurt and Garlic Lamb and Tabbouleh. Let's begin!
Garlic and Rosemary Lamb
1 1/2 Tbsp chopped fresh rosemary
3 large garlic cloves, through a press or minced
3 pinches sea salt
freshly ground black pepper
1 1/2 lb. lamb kebab pieces, trimmed of fat and 1 1/2-2" in size (enough for about 3 people)
|Rosemary, garlic, sea salt, black pepper|
|Lamb marinating with rosemary, garlic, salt and pepper|
Wild Arugula Salad with Fresh Orange Juice Dressing
(enough for 3 people)
4 cups (not tightly packed) wild arugula leaves
1/2 cup flat leaf parsley, chopped, measured after chopping
equal parts freshly squeezed orange juice and olive oil
pinch sea salt
freshly ground white pepper
This salad couldn't be easier- and, if you read the article, Breeding the Nutrition out of Food that was recently published in the NY Times- you'll want as much wild arugula as you can eat! Well, it's a little bitter, hence the slightly sweeter salad dressing. I was thinking that we so often use lemon or lime juice as the acid in salad dressing, why not orange? Freshly squeezed, of course!
|Salad dressing in a mason jar|
|Wild arugula salad with fresh orange juice dressing|
Wash and drain your arugula, use either paper towels to dry or a salad spinner. Dry salad greens are coated with dressing better than wet. Place the arugula in a wide, shallow bowl (easier to toss). Add the parsley. I wait until the meat is going to be grilled to dress the salad. When the meat is grilling, I add a little salad dressing and toss- adding a little salt and pepper. Remember, you can always add more salad dressing, so be cautious with the amount.
To grill the meat, heat a grill pan (or a real grill) over medium heat, spray with Pam grilling spray. I use a cast iron Le Creuset grill pan. Wait several minutes for the pan to heat up, and if you can, let the meat sit at room temperature for a little while, too- so it's not so cold when it hits the pan. I grilled mine for 6 minutes on 2 sides and then about 2-3 minutes more moving them to get all the surfaces browned.
|Lamb being grilled in a Le Creuset grill pan|
Enjoy! This was served with oven roasted sweet potatoes, but serve it with any starch or other vegetable you like!