This is a main dish salad.
- 4 lamb loin or rib chops grilled
- 2 bunches of arugula
- 10 ounces soft mild goat cheese
- 1/2 cup toasted pecans
- salt and pepper to taste
- Blackberry Vinaigrette
- 2 tablespoons Dijon mustard
- 1/4 cup blackberry preserves
- 1/2 cup olive oil
- 2 tablespoons fresh herbs such as basil and thyme
Preheat the oven to 450 degrees. Place the lamb leg into a roasting pan and roast uncovered for 20 minutes or until a crust forms that will seal in the juices. Lower oven heat to 300 degrees and finish cooking (bone-in roast requires additional 20 minutes per pound; boneless roast requires additional 25 minutes per pound). Internal temperature should reach 130-135 degrees for a medium rare roast. Remove from oven and let rest for 20 minutes before carving. Carve against the grain about ½ inch thick per slice.
Whisk all blackberry vinaigrette ingredients in a bowl. Mix well. Arrange arugula leaves in mounds on four plates with equal parts goat cheese in the center of each mound. Arrange lamb slices around the goat cheese and drizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans.