Grilled Leg Of Lamb-- Spinach And Stilton Salad With Garlic Croutons-- Chilled Melon Soup With Prosciutto
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Pernod (pastis or)1 loaf
Bread (fresh baked)4 cups
Baby Spinach3 tbsps
Cheese (stilton)1 cup
Balsamic Vinegar1 cup
Apple JuiceDirections:
1
Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary
2
Marinate for 30 minutes or overnight if possible
3
Then grill the loins for 15 to 20 minutes turning just once
4
Carefully flambe with pastis
5
Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper
6
Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning
7
Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper
8
In a food processor, puree cantaloupe, apple juice, mango, orange and peach
9
Season with salt and pepper and garnish with basil and prosciutto