Broiled Lamb Skewers with Baby Arugula & Lemon Vinaigrette

Broiled Lamb Skewers with Baby Arugula & Lemon Vinaigrette
Photo by Scott Phillips

Ingredients

  • ½ cup very thinly sliced red onion (½ small)
  • ¼ cup plus 1 Tbs. extra-virgin olive oil
  • ¾ lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes (1-½ cups)
  • Coarsely ground black pepper
  • 1 small clove garlic, minced
  • Kosher salt
  • ¼ cup crumbled feta or blue cheese (1 oz.)
  • + 3 more ingredients
    • 2 tsp. sour cream
    • 2 Tbs. fresh lemon juice
    • 4 oz. baby arugula (about 4 cups)

Position an oven rack 4 inches from the broiler element and heat the broiler to high. In a small bowl, combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in the 1/4 cup olive oil.

View full recipe at Fine Cooking

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