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from the kitchen of Sharmagne Leland-St. John 1 medium lambshank or steak Montreal Steak Seasoning ® Arugula Sprouted pea shoots Teardrop tomatoes Feta cheese, crumbled Pesto Olive oil Remove the meat from the bone and cut into 2 inch strips 1/4 inch thick. Season with the steak seasoning or other spicy seasoning. Place the arrugula, sprouted pea shoots and tomatoes into a bowl and add the pesto to taste. Toss and arrange on two dinner sized plates. Sprinkle the feta over the salad Cook the lamb in the oil until the desired degree of doneness is attained. Place the strips of lamb atop the greens and serve.
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