Grilled Lamb Summer Salad
So, I am kind of in love with summer right now.
This post is sponsored by The American Lamb Board to get you geared up for summer with a great contest where you could win up to $2000 by having #summerlambventures. Thank you friends!
Everything is super green and our garden is bursting with squash, zucchini, dill, mint, and all good things.
That being said, summer also means getting out and being active. Jake and I love to be tourists in our own neighborhood and take long walks together on the weekends. It’s a great (and cheap) date where we get to spend lots of quality time together. And how could we not? Fredericksburg is filled with Revolutionary War and Civil War history! I mean one of the antique shops down the street was once a Revolutionary War hospital! And if you walk further, you will stumble upon these HUGE antebellum houses where near the river Mary Washington herself is buried. I mean, how could you not want to explore?!
What’s also downtown is the Olde Town Butcher where you can buy the freshest cuts of beef, pork, freshly caught tuna and salmon, and the best lamb.
Lamb is often overlooked when shopping for lean protein. And it can be SUPER quick to make and packed with flavor. Lamb chops, for example, take minimal time on the grill and with the right marinade, can make for a great summer BBQ memory, EWE won’t soon forget!
In fact, up until this year did I not really truly give lamb a chance. It wasn’t that I didn’t want to try it. It’s just that it never occurred to me! But now that I have tried it, I LOVE it and I am so happy to live close to a butcher who sells it! I have also been able to find ground lamb and chops at my local Super Target too! So exciting! And I have SO many recipe ideas too! The best lamb I have tried recently when Jake and I ran the Fit Foodie Race in Fairfax,VA. It rained SO hard the entire time! We were soaked! But we stopped by the American Lamb Board booth and I tried spicy lamb meatballs for the first time…SOLD. I was in love. I wanted more!
That’s why the American Lamb Board is hosting a GREAT contest this summer called #summerlambventures its about making summer memories with your loved ones and friends. Also, its about having great food while making these memories.
Do you have a summer bucket list? Do you have a big hike planned you want to conquer?A big family vacation? Or do you long to finally master a recipe and impress your family or someone special?
Whatever it is, I suggest you go for it! I always create goals for myself. It’s something I have always done. Whether it was getting up the courage to have our first date or preparing for a half marathon. Always follow your ambition; you will never be sorry.
My next goal is competing in the Girls Gone Rx competition this weekend! It’s also a charity for breast cancer and I couldn’t be more excited to compete with my girls!
Now, let’s talk lamb.
The marinade for this is a MUST! It really brings out the great flavors of the lamb without over powering it.
It incorporates fresh herbs straight from the garden (or farmer’s market), fresh squeezed lemon juice, garlic, and a touch of dijon mustard. YESSSSS!
The rest of this salad is really simple. And simple is best during the summer because who wants to slave over a hot stove? No one.
Now let’s break down this salad…
Fresh greens; arugula and spinach plus mint
Summer ripened berries; gimme all the berries please!
Cute little cherry tomatoes, because it gives this salad more flavor
Goat cheese, obviously.
So have I convinced you that you NEED this salad like now?! It literally comes together in less than 20 minutes and can be prepped ahead of time!
Just marinate the lamb overnight and grill the next day with the salad fully assembled (minus dressing).
Now, the salad is so flavorful on its own that I actually prefer it without dressing. It really doesn’t need it. But a simple oil and vinegar dressing would be absolutely perfect here.
Lamb is seared/grilled to perfection in a matter of minutes, simple salad is tossed together, thus stressless entertaining is the result! And who doesn’t want that?!
1-2lbs of American Lamb Loin Chops
Juice of 1 Lemon
Zest of 1 Lemon
1/4 Cup of Olive Oil
2 tbs of Fresh Chopped Oregano
2 tbs Chopped Rosemary
3 Cloves of Garlic, Grated or Minced
1 tbs Dijon Mustard
1 tsp Salt
1 tsp Freshly Ground Pepper
2 Cups of Spinach
2 Cups of Arugula
1/2 Cup Cherry Tomatoes, Halved
1/2 Cup of Blueberries
1/2 Cup of Blackberries
2-3 oz Goat Cheese Crumbles
6 Mint Leaves
Whisk all marinade ingredients in a small bowl
In a gallon sized bag or sealable container, pour marinade over top of lamb
Let marinate for 1 hour or overnight
Preheat grill to medium-high heat
Grill lamb chops for 8-10 minutes or until 135 degrees (medium rare) or until desired doneness
Let rest for 10 minutes
While, the lamb is resting assemble the salad
Begin with the greens, then layer on the berries, tomatoes, and goat cheese
Slice the lamb in to thin slices and serve
If you make this recipe dont forget to tag the photo with #thekitcheneer!
- 1-2lbs of American Lamb Loin Chops
- Juice of 1 Lemon
- Zest of 1 Lemon
- ¼ Cup of Olive Oil
- 2 tbs of Fresh Chopped Oregano
- 2 tbs Chopped Rosemary
- 3 Cloves of Garlic, Grated or Minced
- 1 tbs Dijon Mustard
- 1 tsp Salt
- 1 tsp Freshly Ground Pepper
- 2 Cups of Spinach
- 2 Cups of Arugula
- ½ Cup Cherry Tomatoes, Halved
- ½ Cup of Blueberries
- ½ Cup of Blackberries
- 2-3 oz Goat Cheese Crumbles
- 6 Mint Leaves
- Whisk all marinade ingredients in a small bowl
- In a gallon sized bag or sealable container, pour marinade over top of lamb
- Let marinade for 1 hour or overnight
- Preheat grill to medium-high heat
- Grill lamb chops for 8-10 minutes or until 135 degrees (medium rare) or until desired doneness
- Let rest for 10 minutes
- While, the lamb is resting assemble the salad
- Begin with the greens, then layer on the berries, tomatoes, and goat cheese
- Slice the lamb in to thin slices and serve
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