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Lamb & Potato Salad with Carrot Vinaigrette
Kale is seldom the main ingredient in salads. It's a pity because this member of the cabbage family is notably high in beta-carotene, vitamin C, and vitamin E. Its full flavor works nicely with the lamb in this inventive salad. You can substitute spinach with excellent results as well.


  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 pound well-trimmed boneless loin of lamb
  • 1 large green bell pepper, diced
  • 6 cups (loosely packed) torn kale (about 6 ounces)
  • 1/3 cup (not oil-packed) sun-dried tomatoes, coarsely chopped
  • 3/4 pound all-purpose potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup carrot juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon no-salt-added tomato paste
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil

1. Preheat oven to 425°F.

2. In small bowl, stir together cumin, coriander, paprika, salt, and sugar. Reserving 1/2 teaspoon of mixture, rub remainder into lamb. Place lamb in a small baking pan and bake until crusty and browned, about 20 minutes. Transfer lamb to cutting board and when cool enough to handle, remove the fat and thinly slice. Strain pan drippings to remove the fat floating on top; set aside the drippings.

3. Meanwhile, in large pot of boiling water, blanch bell pepper for 1 minute. Remove with slotted spoon; drain. In same water, blanch kale and sun-dried tomatoes until tender, about 4 minutes. Remove with slotted spoon; drain. Add potatoes to water and cook until tender, about 10 minutes. Drain.

4. In large mixing bowl, whisk together carrot juice, vinegar, tomato paste, mustard, olive oil, reserved 1/2 teaspoon spice mixture and degreased pan juices from lamb.

5. Add bell pepper, kale, sun-dried tomatoes, potatoes and sliced lamb to bowl and toss well to coat.


Nutritional Information
Per serving: 313 calories, 11g total fat, 2.9g saturated fat, 5.2g monounsaturated fat, 1.2g polyunsaturated fat, 5.6g dietary fiber, 28g protein, 26g carbohydrate, 75mg cholesterol, 404mg sodium.
Good source of: beta-carotene, fiber, lutein & zeaxanthin, potassium, vitamin B12, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45