Lamb and Berry Salad with Avocados
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
- 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.
- In salad bowl, combine greens, berries, pecans and avocado; set aside. Mix lamb with salad dressing. Toss lamb with salad.
- For garnish, spread feta cheese on slices of baguette and brown under broiler.