Warm Lamb Salad with Arugula, Beetroot Leaves, and Cilantro-Mint Pesto
2 servings
10 minutes
Whenever you're cooking lamb, keep a bunch of mint handy. It's a perfect pairing, no matter how you use the two.
1
To make cilantro and mint pesto, take a good blender and add in any order: fresh mint (only leaves, stems must be discarded), fresh cilantro, a handful of sesame seeds and sugar, and two cloves of garlic (or more — four to six cloves if you prefer that combination with lamb and garlic).
- Fresh mint: 1 bunch
- Coriander: 1 bunch
- Sesame seeds: 20 g
- Cane sugar: 3 tablespoons
- Garlic: 2 cloves
2
In the blender, pour half a cup of extra virgin olive oil and add soy sauce (or a bit of sea salt). Start with the slowest setting on the blender, then switch to a faster one, and in a minute you'll have a sauce that is uniform but not resembling green mayonnaise in texture.
- Olive oil: 100 ml
- Soy sauce: 1 tablespoon
3
Lamb fillet should be brushed with olive oil and grilled on all sides in a well-heated grill pan. For salads, it's preferable not to overcook the meat, bringing it to medium-rare to retain maximum juice. In culinary terms, this level of doneness is called rare or, if the meat is slightly drier, medium rare.
- Lamb fillet: 150 g
- Olive oil: 100 ml
4
The ready or, more precisely, semi-ready lamb should be sliced thinly, placed on a mixture of arugula and beet leaves, and mixed with salad using pesto sauce — hands can be used.
- Arugula: 100 g
- Beet tops: 50 g