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Grilled Lamb Salad

By: Honey Ridge Farms and Jarlsberg Lite

For an absolutely delightful healthy dinner you must try this Grilled Lamb Salad. This isn't traditional for salad recipes, instead of greens it's made with boiled asparagus and lots of protein with pork, walnut and cheese.


  • 1 small lamb loin, trimmed of fat (about 8 ounces)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup cilantro, coarsely chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon black pepper
  • 12 asparagus spears
  • 1/3 cup walnuts, coarsely chopped
  • 2 green onions (scallions), chopped
  • 1/2 cup Jarlsberg Lite cheese, cut into small cubes (about 2 ounces)
  • 2 tablespoons capers
  • 1 tablespoon Balsamic Honey Vinegar*
  • Freshly ground pepper, to taste


  1.  In large bowl, coat lamb in oil, ginger, cilantro, garlic and pepper. Marinate for two hours. 
  2. In large pot of boiling water, blanch asparagus for 30 seconds.
  3. Using tongs or slotted spoon, transfer asparagus from hot water to large bowl of ice water. Drain and set aside.
  4. Reserving marinade, cook lamb on grill or in large skillet, over medium-high heat, turning often, for about 15 – 18 minutes, or until meat is seared on the outside but slightly pink on inside. Set aside.
  5. Divide asparagus tips onto four plates. Slice lamb into thin strips; fan slices decoratively over asparagus.
  6. Top with walnuts, scallions, cheese and capers.
  7. Simmer remaining marinade in saute pan over medium heat for 2 minutes.
  8. Whisk in balsamic honey vinegar. Pour marinade dressing over salad and serve with fresh ground pepper, to taste. 

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