Roasted Lamb Arugula Salad with Blackberry Vinaigrette

Roasted Lamb Arugula Salad with Blackberry Vinaigrette


Ingredients for Salad

1 to 2 pounds Cedar Springs or Shepherd’s Pride Lamb sliced roasted leg
2 bunches arugula, washed and dried
10 ounces soft, mild goat cheese
1/2 cup toasted pecans
Salt and pepper, to taste

Ingredients for Blackberry Vinaigrette

2 tablespoons Dijon mustard
1/4 cup blackberry vinegar
1 tablespoon sugar
2 tablespoons blackberry preserves
1/cup olive oil
2 tablespoons fresh herbs, such as
basil and thyme
Salt and pepper, to taste


  1. In a bowl, whisk mustard, blackberry vinegar, sugar, blackberry preserves, olive oil, herbs, salt and pepper together; mix well.
  2. Arrange the arugula leaves in mounds. Add some goat cheese in the center of each mound. Arrange the lamb slices around the goat cheese and drizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans.


Nutrition per serving: 642 calories, 47 g protein, 14 g carbohydrates,44 g total fat (62% calories from fat), 137 mg cholesterol, 1 g fiber, 1264 mg sodium, 7.62 mg niacin, 0.41 mg vitamin B6, 3.06 mcg vitamin B12, 5 mg iron, 6 mg zinc

Recipe and image provided by the American Lamb Board

Print Friendly, PDF & Email