Grilled Lamb Salad with Baby Arugula and Creamy Lemon Vinaigrette
Grilled Lamb Salad with Baby Arugula and Creamy Lemon Vinaigrette is a vibrant dish that beautifully marries the rich flavors of grilled lamb with the peppery freshness of baby arugula. Perfect for summer gatherings or quick weeknight dinners, this salad is both satisfying and refreshing, thanks to its creamy lemon vinaigrette. With minimal prep time and a stunning presentation, it’s sure to impress your guests while delivering a deliciously wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 2 tablespoons fresh lemon juice
- 2 teaspoons sour cream
- 1 small clove garlic (minced)
- Kosher salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 3/4 pound boneless lamb shoulder chops (cut into 1-inch cubes)
- Coarsely ground black pepper
- 4 ounces baby arugula (about 4 cups)
- 1/2 cup very thinly sliced Vidalia or Sweet Texas onion
- 1/4 cup crumbled blue cheese (room temperature)
Instructions
- Preheat your grill or broiler to high heat.
- In a bowl, whisk together lemon juice, sour cream, garlic, and salt. Gradually add olive oil until emulsified.
- Marinate lamb in olive oil, salt, and pepper, then thread onto skewers.
- Grill or broil lamb skewers for about 2-4 minutes per side until medium rare.
- Toss arugula and onions with vinaigrette before serving.
- Assemble by placing greens on plates, topping with lamb skewers, and sprinkling blue cheese.
Nutrition
- Serving Size: 1 salad plate
- Calories: 425
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg