Little Lamb Leaves

This is a light approach to the use of lamb as an appetizer

and is an especially flavorful combination of a succulent

meat and citrus. The chopped and seared lamb may be

rolled in your choice of iceberg,  boston, or other leaf lettuces.

Alternatively, try it mounded on romaine or radicchio leaves.

1 pound of lean lamb, cubed

1 small red onion, chopped

1 garlic clove, minced

1 orange, juiced and zested

1 lemon, juiced

1 tablespoon of red wine vinegar

1 tablespoon of mint jelly

3 tablespoons of pine nuts, toasted

Brown the lamb in olive oil, adding the onion and garlic until transparent.

Pour in fruit juices and zest, vinegar, and mint jelly. Stir well, cover, and

cook on low heat until liquid disappears. Let cool to room temperature

and roll in leaves.

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