Ingredients
- 1 saddle of lamb, about 2 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme, coarsely chopped, or 1/2 teaspoon dried
- 2 tablespoons red-wine vinegar
- 2 teaspoons mustard, preferably America-made Dijon style
- ¼ cup pure virgin olive oil
- 3 quarts losely packed salad greens such as Kentucky limestone or watercress or a combination of both
- Freshly grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
820 calories; 68 grams fat; 22 grams saturated fat; 2 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 49 grams protein; 172 milligrams cholesterol; 285 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 main-course servings or 8 appetizer servings
Preparation
- Preheat the oven to 400 degrees.
- Pull and cut away almost all of the surface fat from the lamb. When ready to cook, the weight of the lamb will be about one and one half pounds.
- Arrange lamb on a baking dish. Sprinkle with salt, pepper, olive oil and thyme.
- Place the lamb in the oven and bake 30 to 35 minutes. Remove and let stand 20 minutes to allow the juices to redistribute themselves.
- Meanwhile, put vinegar, mustard, salt and pepper in a mixing bowl and beat with a wire whisk. Gradually add oil, beating vigorously.
- Place the greens in a salad bowl and add the salad dressing. Toss to blend. Arrange the greens on four to eight salad plates.
- Place lamb on a flat surface and cut lengthwise into very thin slices. Arrange about three or six slices of lamb over each serving of greens.
- Sprinkle each serving with a little freshly grated Parmesan cheese and serve immediately.
1 hour 10 minutes
Dining and Cooking