Grilled Lamb Salad with Baby Arugula and Creamy Lemon Vinaigrette

Grilled Lamb Kebab Salad served with arugula.

Grilled Lamb Salad with Baby Arugula and Creamy Lemon Vinaigrette

Grilled Lamb Kabobs with Creamy Lemon Vinaigrette. So Easy, So Delicious

Course Main Course Lamb

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 483kcal

Author Lea Ann Brown

Ingredients

2 Tablespoons fresh lemon juice
2 teaspoons sour cream
1 small clove garlic minced
Kosher salt
1/4 cup plus 1 Tbsp extra-virgin olive oil
3/4 pound boneless lamb shoulder chops or lamb leg steaks cut into 1-inch cubes
Coarsely ground black pepper
4 ounces baby arugula about 4 cups
1/2 cup very thinly sliced Vidalia or Sweet Texas Onion
1/4 cup crumbled blue cheese room temperature

Instructions

Preheat grill or position an oven rack 4-5 inches from the broiler element and heat the broiler to high.
In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in 1/4 cup olive oil.
In a medium bowl, combine the lamb with the 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat evenly. Thread the lamb onto four small (8-inch) bamboo or metal skewers.
Put the skewers on the grill or on a broiler pan and broil the lamb, flipping once, until browned on the outside but still pink inside. These lamb kebabs are best served medium rare, 145 degrees internal temperature., 2 to 4 minutes per side.
Transfer the skewers to a small, shallow baking dish. Whisk the vinaigrette to recombine and pour 3 Tbsp over the skewers, turning to coat.
In a medium bowl, toss the arugula and onion with enough of the remaining vinaigrette to lightly coat (you may not need it all). Season with salt and pepper to taste.
Pile the greens on two plates, top each salad with two lamb skewers, sprinkle with the cheese, and serve immediately.

Notes

If you don't have an outdoor grill, you most certainly can cook them in the oven. Just place the skewers on a sheet pan. Set oven on broil. Broil about 5 inches below the broiler unit turning several times. This should take about 8 minutes or until internal temperature reaches 145 degrees for medium rare.

Tip: If using wooden skewers, soak the skewers in water for 30 minutes before starting this recipe. It will keep the skewers from burning during the cook time.

This recipe is adapted from Fine Cooking.

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