Lamb, Eggplant & Pepper Salad
From Sensational Salads by Barbara Scott-Goodman (Stewart,
Tabori & Chang, 2005)
Adapted by StarChefs
Serve this Mediterranean-style salad with warm
pita bread, hummus, olives and wine for a delightful, al fresco
lunch with friends. Perfect for a sunny afternoon.
Yield: 6 Servings
- 3 cloves garlic, thinly sliced
- 1 cup dry red wine
- ¼ cup olive oil
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh flat-leaf parsley
- 1 butterflied leg of lamb, 2 ½ to 3
- Kosher salt and freshly ground black pepper
Eggplant & Pepper Salad:
- 1 eggplant, peeled and cut lengthwise into
- 2 red bell peppers, seeded, deveined, and quartered
- 2 yellow bell peppers, seeded, deveined, and
- 4 cups mixed salad greens
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon extra-virgin olive oil
In a medium bowl, whisk together the garlic, wine, olive oil, mint
and parsley. Put the lamb in a large non-reactive baking dish and
sprinkle liberally with salt and pepper. Pour the marinade over
the lamb, cover and let marinate in the refrigerator for up to 6
hours or overnight, turning occasionally.
Put the eggplant slices and bell pepper quarters on a baking sheet.
Brush them with olive oil and sprinkle salt and pepper to taste.
Prepare a gas or charcoal grill. When it’s medium hot (coals
are covered with a light coating of ash and glow deep red), grill
the eggplant and peppers until tender and nicely charred, about
8 minutes. Cover and keep warm in the oven.
Grill the lamb for 10 minutes per side for medium-rare, or until
desired doneness. Let the lamb rest for 10 minutes. Cut into think
slices on the diagonal. Cut the eggplant and peppers into 2-inch
Arrange the greens on a large platter. Alternating the pieces, arrange
the lamb, eggplant, and pepper pieces on the greens. Whisk together
the vinegar and extra-virgin olive oil and drizzle over the salad.
Serve at once.
Pair with the light spiciness of a southern Italian red, such as
Vetrere Negroamaro 2003.