#77 Mediterranean Grilled Leg of Lamb with Arugula Salad

  1. 1 leg of lamb, boneless and butterflies, remove
    same of the fat if needed.
  2. 4 table spoon olive oil
  3. 4 Cloves garlic, chopped.
  4. ½ Cup white wine
  5. 1 Cup pitted black olives.
  6. 1 Cup pitted green olives.
  7. 2 Table spoon capers, washed and drained.
  8. Juice of ½ lemon
  9. Salt, fresh grated black pepper.
  10. 2 Tablespoon chopped parley.
  11. 1/2 Cup pimientos o diced red pepper.
  12. 1 Tablespoon Dijon mustard.
  1. Pre heat the oil in fry pan, over medium fire.
  2.  Add
    garlic, rosola (fry) until golden.
  3. Cool down with wine, end let the alcohol
  4. Add all the ingredients: from #2 to #9, cook
    for 5 minutes.
  5. Place in a blender, creamed.
  6. Add Dijon mustard, pimientos, 
Place in a container and
kip worm.
  1. Oiled and seasoned the lams, on the in side
    with salt and pepper
  2. Brush with oil and pre heat flat grill, to a
    medium temperature.
  3. Laid with inside down, cook for 14 to 16
    minutes, turn and do the same, the ideal is to turn the lamb only ones.
  4. Instant-read thermometer registers 140
    degrees, for medium rare.
  5.  Transfer lamb to a cutting board; let
    stand 15 minutes. 
  6. Cut into 1/4-inch-thick slices.
  7. Spread on bottom of the hot serving dish with
    the olive and capper cream,
  8. Laid the sliced lamb over, than decorate with
    little of the salad that follows.
  9. Serve vary hot.
  1. 1 ½ lb beg, ready cleaned and washed Arugula.
  2. 1 Cup white resin, socked in hot water for 15
    minutes and well drained.
  3. ½-Cup capers rinsed quickly in cold water and
    well drained.
  4. 3 table spoon, Red wine vinegar, (Possible
    little moor after you tested the dressing.)
  5. 3 Tablespoon Dijon mustard.
  6. Olive oil.
  7. Fresh black grounded pepper.  (Hold the salt till tested)
  8. In salad bowel, mix well all the ingredients,
    toss in the Arugula, and serve.
  9. Toss in the Arugula,
  10. Serve with lamb.

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