Roasted-then-Grilled Leg of Lamb Medallion
Soy Sauce-Olive Oil-Garlic Marinade, Cracked Pepper Crust
Minted Edamame Puree, Whole Wheat Couscous
Grilled Zucchini, Shiitake, Tomato
Roasted-then-Grilled Leg of Lamb Medallion
Soy Sauce-Olive Oil-Garlic Marinade, Cracked Pepper Crust
Minted Edamame Puree, Whole Wheat Couscous
Grilled Zucchini, Shiitake, Scallion
Nine ingredients remain the same. Only one ingredient varies – swap a grilled tomato for a grilled scallion to create two totally different presentations. We served these leg of lamb dishes as a test for the “Lean on Lamb” challenge to create healthy recipes for entertaining. The challenge is to cook a leg of lamb as the main-course for 8 people using no more than 10 ingredients (excluding salt & pepper) with a prep time of under 30 minutes.
After preparing 4 lamb dishes over several days, we decided on Leg of Lamb, Curry Quinoa Crust as the one to submit to the contest. That dish, served over Steamed Spinach with a Curried Heirloom Tomato Salsa with Mint and Avocado & Serrano Chile with Lime had it all – color, flavor, texture, balance plus the seasonal element. Though our Lamb Medallion Stack, Warm Anchovy-Pine Nut Vinaigrette with a Dijon Mustard Anchovy Crust, Polenta Cake, Spinach, Parsley, Tomato was pretty popular too, especially with that warm savory vinaigrette.
