Name: Grilled Lamb Salad “Paella”
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.67 cup extra-virgin olive oil; 1.50 tsp grated lemon peel; 0.33 cup lemon juice; 3 garlic cloves, finely chopped; 1.50 tsp chili powder; 2 American Lamb leg steaks, cut 3/4-inch thick; 3 chicken broth; 2 tsp dried oregano leaves, crushed; 2 tsp garlic salt; 6 saffron threads or 1/4 teaspoon turmeric; 1.50 rice; 0.50 cup finely chopped red bell peppers; 0.50 cup finely chopped green bell peppers; 1 (6-1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped; 1.33 frozen peas, thawed; 1 cup chopped Roma tomatoes; 0.25 cup slivered almonds, toasted; 0.25 cup thinly sliced green onions

CategoryLeg of LambCuisineAmerican

This inventive recipe is a riff off the classic Spanish rice dish paella.

Yields1 Serving

Prep Time20 minsCook Time30 minsTotal Time50 mins

0.67 cup extra-virgin olive oil

1.50 tsp grated lemon peel

0.33 cup lemon juice

3 garlic cloves, finely chopped

1.50 tsp chili powder

2 American Lamb leg steaks, cut 3/4-inch thick

3 chicken broth

2 tsp dried oregano leaves, crushed

2 tsp garlic salt

6 saffron threads or 1/4 teaspoon turmeric

1.50 rice

0.50 cup finely chopped red bell peppers

0.50 cup finely chopped green bell peppers

1 (6-1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped

1.33 frozen peas, thawed

1 cup chopped Roma tomatoes

0.25 cup slivered almonds, toasted

0.25 cup thinly sliced green onions

In a small bowl, combine the olive oil, lemon peel, lemon juice, garlic, and chili powder.

In 13x9-inch baking dish, arrange the lamb steaks in a single layer. Pour 1/3 cup of the marinade over the top. Cover and refrigerate for 4 to 8 hours, turning twice. (Remove the lamb from the refrigerator 30 minutes before cooking. Discard the marinade before cooking.)

In a medium saucepan with a lid, combine the broth, oregano, garlic salt, and saffron. Bring to a boil over high heat and stir in the rice. Cover, lower the heat to low, and simmer for 20 minutes. Turn off the heat and let cool slightly.

o broil the lamb: Turn the broiler on high. Place the lamb steaks on a broiler pan and broil 4 inches from the heat source for about 4 to 5 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well. To grill the lamb: Heat coals to medium-hot or turn a gas grill to medium-high. Grill the lamb steaks 4 inches from the coals for about 5 to 6 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well.

Let the lamb rest for 5 minutes. Slice the lamb into 1/4-inch thick strips; cover and set aside.

In a large bowl, combine the cooked rice, red and green peppers, artichoke hearts, peas, tomatoes, almonds, green onions, and lamb. Add the remaining 2/3 cup dressing and toss. Serve immediately.

*Marinate time: 4 to 8 hours
Recipe and image provided by the American Lamb Board

Ingredients