June 12, 2013

Weeknight Dinner- Garlic and Rosemary Lamb with Wild Arugula Salad with Orange Dressing

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
Combine the rosemary, garlic, salt and pepper in a bowl.  I like to use a wider, shallower bowl for this, it helps the meat get coated evenly and stay that way while marinating.  Add the meat pieces, and mix with your hands to coat them evenly.  Cover and refrigerate- for at least a few hours.  The more the better!  Because this marinade stays on while you grill the meat, you don't have to worry so much about duration of marinating.

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
I combine my salad dressing ingredients in a mason jar, close it and shake it.  You don't have to whisk it or anything- and you can store it in this container, too!  Although, I wouldn't keep this salad dressing for too long- a day or two, since I think the fresh orange juice is very of the moment.

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!

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