Tuesday, May 26, 2015

Lamb Salad with Reduced Balsamic Sauce

What do you do when you have a a pound of leftover lamb meat in your freezer? Make a salad, of course. (Or a curry, or a tagine, or--you get the point.) But I love salad. I didn't become a lover of salads until a few years ago, and then it was like, where have you been all my life?

So if you like lamb and salad, check this out.

1 lb. lamb meat
1 C balsamic vinegar
1/3 C nuts
4 C mixed salad greens

Start to reduce the vinegar by putting it into a small pot and bringing it to a boil. Boil for about ten minutes until you have 1/3 Cup. Trim and chop the lamb into bite-size pieces. Get off as much fat as you can so there are no unpleasant surprises during meal time.

Put the lamb on a baking sheet and broil 3-4 inches from the heat for ten minutes, turning halfway through.

Put the lettuce in a salad bowl and top with the lamb and nuts. Serve with the reduced balsamic. (I would serve it on the side in case it ends up being too much dressing for your taste. It's awfully hard to remove salad dressing once it's on.)

Simple and incredibly healthy for you!



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