Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Walnut oil or olive oil

  2. 1 tablespoon 15ml Fresh ginger root - minced

  3. 1/4 cup 4g / 0.1oz Cilantro - coarsely chopped

  4. 1/2 teaspoon 2 1/2ml Black pepper, freshly ground

  5. 2 Garlic cloves - crushed

  6. 1 Lamb loin - (about 8-oz) - trimmed of fat (small)

  7. 12 Asparagus spears

  8. 1/3 cup 48g / 1.7oz Walnuts - coarsely chopped

  9. 2 Green onions (scallions) - chopped

  10. 1/2 cup 73g / 2.6oz Jarlsberg lite cheese - (about 2-oz) - cut into small cubes

  11. 2 tablespoons 30ml Capers

  12. 1 tablespoon 15ml Red wine vinegar Black pepper, freshly ground - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine oil, ginger, cilantro, pepper and garlic in a large bowl. Add lamb and turn to coat. Marinate for 2 hours. Bring a large pot of water to boil. Prepare large bowl of ice water. Blanch asparagus in boiling water for 30 seconds. Using tongs or a slotted spoon, transfer asparagus from hot water to ice water. Drain; set aside. (Or arrange asparagus spears on microwave proof platter, tips towards center. Add 2 tablespoons water and cover with vented plastic wrap. Microwave on High 4 to 5 minutes, turning plate 180 degrees after 2 minutes.) Reserving marinade, cook lamb on oven grill or in large skillet over medium-high heat, turning often, for about 8 to 10 minutes or until meat is seared on the outside but still pink on the inside; set aside. Divide asparagus spears onto four plates. Slice lamb into thin strips; fan slices decoratively over asparagus. Top with walnuts, scallions, cheese, and capers. Simmer remaining marinade in saute pan over medium heat for two minutes. Whisk in red wine vinegar. Pour marinade dressing over salads. Serve with fresh ground pepper, if desired. This recipe serves 4. Content per Serving: calories ..

  2. total fat ..

  3. .7 g protein ..

  4. g cholesterol ..

  5. mg saturated fat ..


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