There are so many yummy things about this salad that you can re-purpose to create other delicious meals. For instance, you can use the lamb recipe for sandwiches, serve with rice or roasted veggies. You can also use the dressing for other salads or place on sandwiches. High quality lamb is one of my favorite meats because it is so flavorful, an easier meat to digest and reminds me of my mother. Using cooking as a mindfulness practice I can pay attention to how food makes me feel emotionally, energetically and physically.
Ingredients (serves 2-4 people):
Quick pickled veggies:
4 radishes, washed and thinly sliced
1/4 of a medium red onion thinly sliced
1/2 washed cucumber thinly sliced
1 cup of white wine vinegar or rice wine vinegar
2 cup of water
2 tablespoons sugar
1 teaspoon salt
The salad:
Big box of mixed greens (chopped or cut)
The other half of the cucumber, washed and thinly sliced and chopped in half
3 or 4 more radishes, washed and thinly sliced
Organic Fetta cheese
Tahini Harissa Salad Dressing:
1/4 cup tahini paste
2-4 tablespoons of water (for desired consistency of dressing)
1 tablespoon maple syrup
1/2-1 tablespoon harissa paste (desired spiciness)
~1/4 fresh lemon juice (about half a big lemon)
Salt and pepper to taste
For the lamb:
Grass-fed lamb legs with bone in (~2 lbs including bone)
2 sprigs of fresh rosemary, chopped finely
1.5 tablespoons of dijion mustard
Salt & pepper
2 tablespoon garlic powder
2 tablespoons onion powder
For the french fries:
Wash and thinly slice potatoes into desired fry shape. I used small potatoes red potatoes, but use whatever you’d like! I cut into long strips.
Evenly coat with olive oil, garlic powder, salt and pepper
Optional: use extra feta to melt on top
Directions:
Heat oven to 350F
Wash and dry the lamb leg(s)
Place lamb on a cooking sheet and evenly salt and pepper the lamb on both sides. Rub the mustard, rosemary, garlic and onion powder evenly on the leg. Let it sit for 10 minutes.
Place in oven and cook for ~60 minutes. The lamb will be cooked at medium when it hits 135 degrees. If yo don’t have a meat thermometer, cut it slightly open and make sure the meat is fully cooked and isn’t red or “bloody” looking. The meat should be pulling off the of the bone easily.
Let the lamb cool completely before carving the meat off of the bone into small slices for the salad. I like to serve the lamb slightly warm on the salad.
As the lamb cooks, pickle the veggies by heating up water, vinegar, sugar and salt in a small pot. Stir mixture until everything dissolves. Place veggies in a jar and then pour liquid over them until they are fully covered. Let the jar sit in the fridge for minimum of 30 minimum. The longer they sit, the more pickled they will taste.
Prepare the french fries and evenly spread out on a baking sheet. Place in the over for ~30 minutes until they get evenly crispy. Stir once or twice. Once the lamb is cooling, you can put the fries back in the oven, sprinkle feta and broil for 2 minutes to get the fries crispier and melt the cheese.
In a small bowl or blender, add the salad dressing ingredients and mix evenly. If you like your dressing to be thinner, add more water, if you like it thicker add less water or add more tahini paste.
To serve this meal, use a big beautiful bowl. Add the mixed greens, fresh cucumbers and radishes. Dress the salad evenly. Place desired amount of pickled veggies on the salad. Top with lamb. Sprinkled desired feta on top. Stir and evenly mix all the goodness. Enjoy the fries on the side or place them in the salad for an extra crunch.
Enjoy mindfully!