NUTRITION

SERVINGS

INGREDIENTS

5.6 oz Lean Lamb Leg

120g Red Potatoes, cubed

2 cups Fresh Arugula

1/2 cup Sliced Red Bell Pepper

1/2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Mint, chopped

1/2 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed red potatoes with the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crisp.

• 4

  While the potatoes roast, season the lamb leg with dried oregano, salt, and pepper.

• 5

  Grill the lamb over medium-high heat for approximately 4-5 minutes per side, or until it reaches an internal temperature of 145°F for medium-rare.

• 6

  Remove the lamb from the grill and let it rest for 5 minutes before slicing it into thin strips against the grain.

• 7

  In a large mixing bowl, whisk together the lemon juice, minced garlic, and fresh mint to create the dressing.

• 8

  Add the arugula, sliced red bell peppers, and roasted potatoes to the bowl, tossing gently to coat with the dressing.

• 9

  Top the salad with the sliced grilled lamb and serve immediately while the potatoes and meat are still warm.