Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless lamb loin Salt and freshly ground black pepper to taste

  2. 1/2 cup plus 2 tablespoons extra-virgin olive oil

  3. 3 tablespoons finely chopped fresh basil leaves

  4. 3 red bell peppers, roasted and peeled*

  5. 2 tablespoons red-wine vinegar 10-ounces feta cheese

  6. 1 bunch spinach (about 6 cups packed)

Instructions Jump to Ingredients ↑

  1. Trim and tie lamb. Season lamb with salt and pepper. In a zip-lock style plastic bag combine lamb, 2 tablespoons oil, and 1 tablespoon chopped basil, turning lamb to coat evenly. Marinate lamb, covered and chilled, 4 hours.

  2. Cut roasted peppers into thin 2-inch long strips and in a bowl combine with vinegar and 2 tablespoons oil. Chill peppers, covered, until ready to assemble salad.

  3. In another bowl coarsely crumble feta cheese and stir together with 2 tablespoons oil and 1 tablespoon basil. Cover and chill feta/basil mixture.

  4. In a blender puree remaining 1/4 cup oil with remaining tablespoon basil. Season with salt and pepper to taste. Transfer to a small bowl, cover, and chill.

  5. Bring basil oil to room temperature before assembling salad.

  6. Preheat oven to 450°F (230°C).

  7. Heat an ovenproof skillet over medium-high heat until hot and brown lamb on all sides. Put skillet in middle of oven and roast lamb about 10 minutes, or until a meat thermometer registers 140°F (60°C) for medium-rare. Cool lamb. Chill lamb, covered, at least 2 hours. Carve lamb into thin slices.

  8. Discard coarse stems from spinach and arrange leaves around edges of 4 large plates. Arrange the peppers evenly over spinach and mound the feta/basil mixture in center of each plate. Arrange lamb slices around feta and drizzle salads with basil oil.


Send feedback