Spring Greens with Smoked Lamb Crouton
🍳 oven
⏱ 45 min
🍽 serves 10
📋 12 ingredients
Nutrition per serving
445
calories
19.2g
protein
60.8g
carbs
16.3g
fat
Ingredients per serving
- 2.0 oz frisée
- 2.0 each edible violas
- 1.0 cup arugula
- 0.4 oz pea tendrils
- 0.2 lb lamb belly
- 0.2 oz shallots
- 0.15 lb sourdough bread
- 0.1 oz micro chives
- 0.1 tsp Maldon sea salt
- 0.1 tbsp cracked black pepper
- 0.05 tbsp Lemon Juice
- 0.05 cup Olive Oil
Method
1. Preheat the oven to 350°F.
2. Render the smoked lamb belly in a large skillet over medium heat until fat is fully extracted and meat is crispy. Strain the fat into a bowl, reserving both the fat and the crispy lamb pieces.
3. Tear the sourdough bread into bite-sized cubes and toss with 1/2 cup of the rendered lamb fat in a mixing bowl.
4. Spread the bread cubes on a baking sheet and bake for 15-20 minutes until golden brown and crispy. Set aside to cool.
5. In a blender, combine lemon juice, minced shallots, and extra virgin olive oil. Blend until emulsified. Season with Maldon sea salt and cracked black pepper to taste.
6. Wash and dry the arugula, frisée, and pea tendrils. Place in a large mixing bowl.
7. Drizzle the vinaigrette over the greens and toss gently to coat.
8. Divide the salad among 10 serving plates.
9. Top each salad with an equal amount of smoked lamb croutons and crispy lamb pieces.
10. Garnish with micro chives, edible violas, Maldon sea salt, and cracked black pepper.
