Sliced lamb is presented atop a simple, elegant salad. A perfect first course or a light main course. This salad has become our family’s traditional Christmas Day meal. We love it and are ready for something delicious but simple to prepare.
At one time I didn’t care for lamb but this salad changed everything. Maybe it’s the dressing, maybe it’s not overcooking the meat but not only do I love it, my kids do too! Served with bread, a side course of pasta, rice or our favorite mushroom dish and we’ve got plenty of room for dessert!
- 6 tablespoons honey
- ¾ cup extra-virgin olive oil
- 4 fresh thyme sprigs
- 5-6 lb Lamb roast
- 6 tablespoons red wine vinegar
- 3 tablespoons water
- ½ cup pine nuts, lightly toasted
- Salad greens
- Preheat oven to 400°F.
- Combine honey, 3 tablespoons oil, and thyme in heavy small saucepan.
- Stir over low heat until just warm. Remove from heat.
- Pour ⅔ of honey mixture into small bowl.
- Place lamb on rack set in roasting pan; brush with half of honey mixture from bowl.
- Roast lamb 12 minutes; brush with remaining honey mixture from bowl.
- Continue to roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare, time will vary depending on size of your roast and desired level of doneness.
- Transfer lamb to cutting board; let sit for 10-15 minutes before cutting into slices.
- Meanwhile, add vinegar, water, and remaining olive oil to honey mixture in saucepan. Stir over low heat until just warm; discard thyme sprigs. Season with salt and pepper.
- Cut lamb into slices. Divide salad greens among plates. Top each serving with lamb slices, sprinkle with pine nuts and drizzle warm dressing over and serve warm.