*  Exported from  MasterCook  *

                   The Golden Door's Grilled Lamb Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Walnut oil or olive oil
   1      tablespoon    Minced ginger root
     1/4  cup           Coarse-chopped cilantro
     1/2  teaspoon      Freshly ground black pepper
   2                    Garlic cloves -- crushed
   1      small         Lamb loin (about 8-oz)
  12                    Asparagus spears
     1/3  cup           Coarse-chopped walnuts
   2                    Green onions -- chopped
     1/2  cup           Cubed Jarlsberg lite -
                        Cheese - (about 2-oz)
   2      tablespoons   Capers
   1      tablespoon    Red wine vinegar
                        Freshly ground black -
                        Pepper -- to taste

*  Trim meat of all visible fat.

 Combine oil, ginger, cilantro, pepper and garlic in a large bowl.  Add lamb and turn to coat. 
 Marinate for 2 hours.
Bring a large pot of water to boil.  Prepare large bowl of ice water.
 Blanch asparagus in boiling water for 30 seconds.  Using tongs or a slotted spoon,
 transfer asparagus from hot water to ice water.
Drain; set aside. (Or arrange asparagus spears on microwave proof platter,
 tips towards center.  Add 2 tablespoons water and cover with vented plastic wrap.
Microwave on High 4 to 5 minutes, turning plate 180 degrees after 2 minutes.)
 Reserving marinade, cook lamb on oven grill or in large skillet over medium-high
 heat, turning often, for about 8 to 10 minutes or until meat is seared on the
 outside but still pink on the inside; set aside.
Divide asparagus spears onto four plates.  Slice lamb into thin strips; fan slices
 decoratively over asparagus.  Top with walnuts, scallions, cheese, and capers.
Simmer remaining marinade in saute pan over medium heat for two minutes. 
Whisk in red wine vinegar.  Pour marinade dressing over salads. 
Serve with fresh ground pepper, if desired.  This recipe serves 4.

 Content per Serving:
calories .. 285; total fat .. 17.7 g; protein .. 24 g; cholesterol .. 59 mg; saturated fat .. 4.5 g.


                   - - - - - - - - - - - - - - - - - -