warm mediterranean lamb salad

Name: Warm Mediterranean Lamb Salad
Prep time: 35 min
Cook time: 2 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 - lamb shanks; 1/4 teaspoon(s) salt; - freshly ground pepper; 1 tablespoon(s) olive oil; 1 large onion, thinly sliced; 2 clove(s) garlic, finely chopped; 2 teaspoon(s) fresh thyme or 1/2 tsp. dried thyme leaves; 3/4 teaspoon(s) dry mustard; 1/3 cup(s) cider vinegar; 1 pound(s) escarole (about 1 head), trimmed, washed, dried and cut crosswise into 1" wide strips; 1 large ripe tomato, cored and cut into thin wedges; 1 1/2 ounce(s) feta cheese

(1 RATING)

14 Pinches 3 Photos

Elaine Laskowski

Plymouth, PA

Updated on May 12, 2013

This is from a cookbook that has all Lamb recipes and looked so good I had to try it. It was fabulous and is one of our favorite recipes. Not to hard to make and is just so tasty. You won't be disappointed when you make this. In fact, this is what I request on my birthday and Mother's Day.

Rate

prep time 35 Min

cook time 2 Hr 15 Min

method Bake

yield 4 serving(s)

Ingredients

4 - lamb shanks
1/4 teaspoon salt
- freshly ground pepper
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons fresh thyme or 1/2 tsp. dried thyme leaves
3/4 teaspoon dry mustard
1/3 cup cider vinegar
1 pound escarole (about 1 head), trimmed, washed, dried and cut crosswise into 1" wide strips
1 large ripe tomato, cored and cut into thin wedges
1 1/2 ounces feta cheese

How To Make warm mediterranean lamb salad

Step 1

Preheat oven to 350 F. Sprinkle the lamb shanks with the salt and a generous grinding of pepper. Place the shanks in a heavy-bottomed roasting pan and bake them until they are tender--one hour and 30 minutes to two hours--turning them once after one hour and adding 1/4 cup of water to the pan if the juices begin to burn. Remove lamb from oven and set aside to cool; DO NOT wash roasting pan.

Step 2

When the meat is cool enough to handle, pull it off the bones and tear it into shreds with your fingers. Transfer the meat to a bowl, cover it loosely with aluminum foil and keep it warm.
Step 3

Spoon off any fat that has accumulated in the roasting pan and set the pan over medium-low heat. Stir in the oil, onion, garlic, thyme, mustard, and a generous grinding of pepper. Cook the mixture, scraping up the caramelized juices with a wooden spoon, until the onion becomes translucent--10 to 15 minutes. Pour in the vinegar and continue cooking the mixture, stirring constantly, for one minute. Add the escarole and the tomato wedges, and keep stirring the salad until the escarole begins to wilt---approximately one minute. Stir in the shredded lamb and toss well.
Step 4

Transfer the salad to a serving bowl. Crumble the cheese on top and serve the salad while it is still warm.
Step 5

Suggested accompaniment: Italian bread or warmed pita bread wedges.
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