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Spinach Salad Grilled Lamb & Apricot Skewers
with creamy roasted garlic-parmesan dressing
the extra dressing is REALLY good on toast and other things.
for the dressing:
*cloves from 1large head of roasted garlic, cleaned
*1/2 cup heavy cream
*3 tbsp grated parmesan cheese
*1/4 cup olive oil
*1/4 cup balsamic vinegar
*1/4 cup chopped fresh herbs parsley, basil, oregano, and/or
thyme, however you want to mix them
*salt & pepper to taste
for the salad:
*1.5 lbs boneless leg of lamb, cut into slightly >1inch cubes
*4 apricots, pitted and quartered (or substitute peaches)
*1 red bell pepper, seeded and cut into 8 large chunks
*1/4 c. olive oil
*salt and pepper
*about 1 lb of spinach, washed and dried
*dressing: place the garlic, cream and parmesan in a blender or
food processor and puree. With the motor still running, add the
olive oil in a steady stream. Turn off the motor, add te vinegar
and herbs, and pulse to combine. Season to taste with salt and
pepper and set aside.
*Prepare a medium-hot fire in your grill
*Rub the lamb, apricots, and ell pepper lightly with the oil,
sprinkle with salt & pepper, and thread sequentially onto skewers.
Grill over a medium-hot fire until the lamb is medium-rare and
the apricots and pepper are nicely seared, 3-4 minutes per side.
Remove from grill.
*Place the spinach leaves in a medium bowl. Stir the dressing
well, pour just enough over the spinach to coat lightly(you will
have dressing left over) and toss to coat. Put some of the dressed
spinach on each plate, top each with some lamb, apricots, and
pepper, and serve at once. Pass the remaning dressing for individual
use
Recipe from Chris Schlesinger’s Lettuce in Your Kitchen.
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