Grilled Lamb Salad with Canadian Feta Dressing

Name: Grilled Lamb Salad with Canadian Feta Dressing
Yield: 4 servings
Ingredients: 4 (3 oz/90 g each) lamb fillets; 3 oz (90 g) green beans; 8 to 12 thin slices from a small baguette; Softened butter; 1 handful of leaf lettuce; 1 handful of spinach leaves or curly endive; 2 tomatoes; 2 oz (60 g) white mushrooms thinly sliced; 2 oz (60 g) Canadian Blue* cheese; Salt and freshly ground pepper to taste; Feta Dressing; 3 tbsp (45 mL) 35 % cream; 1 tbsp (15 mL) honey; 2 oz (60 g) Canadian Feta cheese crumbled; 1 tbsp (15 mL) sherry vinegar; 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) fresh mint chopped; 2 tbsp (30 mL) hot water; Salt and freshly ground pepper to taste

This is the Grilled Lamb Salad with Canadian Feta Dressing recipe.

Prep: 20 min
Cooking: 10 min - 15 min

Yields 4 servings

Ingredients

4 (3 oz/90 g each) lamb fillets
3 oz (90 g) green beans
8 to 12 thin slices from a small baguette
Softened butter
1 handful of leaf lettuce
1 handful of spinach leaves or curly endive
2 tomatoes
2 oz (60 g) white mushrooms thinly sliced
2 oz (60 g) Canadian Blue* cheese
Salt and freshly ground pepper to taste
Feta Dressing
3 tbsp (45 mL) 35 % cream
1 tbsp (15 mL) honey
2 oz (60 g) Canadian Feta cheese crumbled
1 tbsp (15 mL) sherry vinegar
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) fresh mint chopped
2 tbsp (30 mL) hot water
Salt and freshly ground pepper to taste

READY FOR REWARDS?

Preparation

Season lamb fillets. Grill under broiler or in a frying pan (ridged or regular) for 3 to 4 minutes per side, until medium rare. Keep warm.

Cook green beans in salted boiling water 5 to 6 minutes. When done but still crisp, drain and rinse under cold water. Drain again and dry.

Butter baguette slices. Toast on both sides. Peel and seed tomatoes, then cut into ribbon slices. Dice Canadian Blue cheese.

Feta Dressing:

Pour cream into a saucepan, add honey and bring to the boil. Remove from heat. Add Canadian Feta cheese and let it melt in the cream and honey mixture. Using a whisk, incorporate vinegar, olive oil and mint. Whisk in the hot water. Season with salt and pepper.

Salad:

Place leaf lettuce and spinach leaves in a salad bowl. Add tomatoes, green beans, mushrooms and diced Canadian Blue cheese. Pour Feta Dressing over salad and toss gently.

Place salad on 4 plates. Slice lamb fillets and arrange on salad. Top with 2 or 3 toasted baguette slices per plate and serve immediately.

Jean Soulard, Executive Chef, Château Frontenac