Lamb recipes

Lamb And Fennel Salad With Hazelnut Dressing

Course : Lamb
Serves: 6

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Ingredients:

4 cloves garlic -- minced

1 teaspoon salt

2 slices firm white bread -- crusts off soaked in hot water and -- - squeezed dry

1 cup hazelnuts -- toasted and skinned

1/3 cup fresh lemon juice

1/3 cup olive oil

1/2 cup water (up to 3/4 cup)

1/2 teaspoon black pepper -- to taste

6 pieces spinach or romaine leaves -- - to line 6 plates

1 1/2 pounds rare lamb -- sliced

1 Medium fennel bulb -- cut diagonally

1 bunch belgian endive -- - leaves separated rinsed and patted dry

8 ounces montrachet -- crumbled, or other soft mild chevre

Preparation / Directions:

Mash minced garlic with salt to a paste in a small bowl. Add bread; work in thoroughly until smooth. Process hazelnuts in a food processor fitted with a steel blade until ground. Add garlic paste; process 5 seconds to combine. Add lemon juice and oil; process to blend. With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream. Season to taste with pepper. Line 6 salad plates with the spinach leaves. Place a small shallow bowl of hazelnut dressing in the center of each salad. Decoratively arrange lamb slices, fennel pieces and endive leaves in a circle around the dressing on each plate. Sprinkle each salad with some chevre. Serve immediately.

Lamb And Fennel Salad With Hazelnut Dressing

Ingredients:

Preparation / Directions:

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