Monday, June 15, 2015

Greek Style Lamb and Kale Salad + Giveaway!


 Thank you to Mountain States Rosen for sponsoring this post 
as well as the sweepstakes!

When you think of lamb, do you think of fancy sit-down meals and holiday feasts?
Isn’t lamb complicated to cook? Don’t we all have buckets of spare time to prepare complicated meals every night? Just kidding, I don’t have time for that either! I seek healthy, filling recipes that can be eaten more than once. Packable for lunch? Even better!  In a time of burrito bowls and long commutes, it is time to shake off that fussy reputation and enjoy lamb on the go.
Not only is lamb delicious, it packs a great nutritional punch as a lean source of protein, B12 as well as minerals: niacin, selenium and zinc. Did you know that selenium and zinc both support our immune system? Great thing to remember next flu season!  And there is five times more omega 3 in lamb than in beef--something that many of us are not getting adequate amounts of in the US.
I don’t eat a ton of meat, but when I do, I focus on sustainably raised animals. You are what you eat, right? I actually like to take it a step further and say, “You are what your food ate.” When plants and animals are raised in a responsible manner and as nature intended, the food is healthier and tastier. The lamb I serve is raised sustainably, as nature intended.  Shepherd’s Pride lambs graze on wild grasses, herbs and flowers, are never, ever administered any antibiotics or added hormones and are minimally processed with no added ingredients.


Greek Style Lamb and Kale Salad
Makes 8 delicious meal-sized servings

Broiled Lamb
  • 1 Shepherd’s Pride or Cedar Springs butterflied leg of lamb, 2.5-3 lbs, fat trimmed and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • salt and pepper
Salad
  • 2 large bunches of kale, de-stemmed and chopped into thin slivers
  • 4 cups finely sliced purple cabbage
  • 2 cucumbers, cubed
  • 8 Roma tomatoes, chopped
  • 1 cup pitted Kalamata olives
  • 8 ounces feta cheese, crumbled
  • 2 cans chickpeas (aka garbanzo beans) drained and rinsed
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • salt and pepper

  1. Toss cubes of lamb with marinade in a resealable container or zip-top plastic bag. Make sure all cubes are well coated. Place in refrigerator for several hours or overnight to allow flavors to marry.
  2. Preheat broiler and position oven rack 4-6 inches from heating element. Line rimmed baking sheet with foil or coat with non-stick spray.
  3. Place lamb cubes on tray. Broil cubes for 5 minutes. Remove tray from oven and pour out any accumulated liquid. Turn lamb cubes to ensure even cooking and broil 3-5 minutes further until browned, has golden edges and internal temp reaches 145 degrees Fahrenheit.
Tip: skewer several cubes onto thermometer probe for accurate temperature reading.
  1. Toss all salad ingredients together in large bowl. Add lamb cubes (delicious warm or chilled) and enjoy.

Note: this salad will keep for several days, dressing and all, without wilting! Enjoy as a delicious picnic or make your lunch for several days all at one time!


Lamb Rocks Hammock Sweepstakes sponsored and made possible by Mountain States Rosen and the American Lamb Board.  

Enter here!

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