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Summer Salads 2005  



Grilled 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

Ingredients:

    Grilled Lamb:
  • 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 pounds
  • Kosher salt and freshly ground black pepper
    Eggplant & Pepper Salad:
  • 1 eggplant, peeled and cut lengthwise into ½-inch slices
  • 2 red bell peppers, seeded, deveined, and quartered
  • 2 yellow bell peppers, seeded, deveined, and quartered
  • 4 cups mixed salad greens
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon extra-virgin olive oil

Method:
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 long pieces.

To Serve:
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.

Wine Pairing:
Pair with the light spiciness of a southern Italian red, such as Vetrere Negroamaro 2003.

 

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  •    Published: August 2005

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