Lamb and Berry Salad with Avocados

Lamb and Berry Salad with Avocados
Prep Time : 15 minutes
Cook Time : 1 hour
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1 lb boneless American lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness
1 Tbs olive oil
1 package (6 oz) mixed salad greens
1 package (6 oz) raspberries or blackberries
1/2 cup toasted pecans
1 large ripe avocado, halved, pitted, peeled and cubed
1/3 cup prepared salad dressing
Creamy feta cheese and 16 slices of baguette for garnish

  1. In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add 2 cups water; cover and braise over low heat for 1 hour. Cool in liquid. Remove lamb from liquid. Refrigerate or freeze remaining liquid for use in stock for soup. Cut meat into 1-inch pieces, removing all fat; set aside.
  2. In salad bowl, combine greens, berries, pecans and avocado; set aside. Mix lamb with salad dressing. Toss lamb with salad.
  3. For garnish, spread feta cheese on slices of baguette and brown under broiler.


SERVING SUGGESTION: Serve salad on plates and garnish with two slices of baguette.


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