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SPRING LAMB SALAD
- 15 Minutes
- 20 Minutes
- 3 tablespoons orange juice
- 1 tablespoon Champagne vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons orange zest
- 2 teaspoons sugar
- 1 small shallot, minced
- 1/3 cup safflower oil
- 1/3 cup plus 1-1/2 tablespoons olive oil, divided, plus more for muffins
- 1-1/4 teaspoons salt, divided, plus more for muffins
- 1/4 teaspoon ground black pepper
- 1 pound asparagus spears, trimmed, peeled and cut into 3-inch segments
- 12 cups mesclun blend or green and red leaf lettuce, spinach leaves, Belgian endive and watercress, washed and dried
- 1 red bell pepper (optional) sliced into strips
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried thyme, crushed
- 2 tablespoons brown sugar
- 12 rib lamb chops (1-1/2" thick), trimmed
- 3 BAYS® English Muffins, split and lightly toasted
- Olive oil
- 2 teaspoons dried oregano, crushed
- 3 ounces Montrachet goat cheese
- Combine orange juice, vinegar, mustard, orange zest, sugar and shallot. Slowly whisk in safflower oil and 1/3 cup of olive oil. Season with 1/4 teaspoon salt and pepper. Set aside.
- Steam asparagus for 5 minutes, or until tender. Refresh in cold water for 2 minutes. Drain and blot dry. Toss salad greens lightly in Orange Mustard Vinaigrette. Divide evenly among serving plates. Divide asparagus tips and pepper strips equally around salads. Set aside until ready to serve.
- Preheat broiler. Combine 1-1/2 teaspoons olive oil, rosemary, thyme, brown sugar and 1 teaspoon salt. Divide mixture evenly among lamb chops, pressing onto both sides. Broil 4 inches from heat source for about 5 minutes per side for medium-rare. Keep warm until ready to serve.
- Cut toasted muffin halves into quarters. Brush lightly with olive oil. Sprinkle with oregano and salt. Spread goat cheese on each quarter. Arrange chops and muffin quarters around salad; drizzle with additional vinaigrette.