Lamb Salad with Pesto Dressing
from the kitchen of Sharmagne Leland-St. John

1 medium lambshank or steak
Montreal Steak Seasoning ®
Sprouted pea shoots
Teardrop tomatoes
Feta cheese, crumbled
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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