Warm Walnut American Lamb Salad June 2006

RH Staff

Yield: 12 servings.

2 lb., 4 oz. American Lamb leg, sliced in 1" strips
4 Tbsp. walnut or olive oil
1 lb., 8 oz. snow peas
4 tsp. green peppercorns, rinsed and strained
4 oz. orange juice
4 tsp. lemon juice
1/2 tsp. pepper
1/2 tsp. dried rosemary, ground
1/2 tsp. salt
12 oz. Mandarin orange slices, drained
1 lb., 8 oz. apples, chunked
8 oz. walnuts, coarsely chopped
8 oz. raisins as needed, leafy greens

Lightly sautè lamb in oil. Add peppercorns, snow peas, orange and lemon juices, pepper, rosemary and salt. Heat thoroughly. In large bowl, combine orange slices, apples, walnuts and raisins. Mix fruit mixture with lamb mixture. Serve on a bed of mixed greens.