Pair the classic creamy American herb dressing with Aussie lamb for an international salad. Extra grilled or roasted corn works great, too.
1 lb Australian Lamb Loin
2 tbsp All-Purpose Lamb Rub
12 cups romaine lettuce, washed and cut
½ cup green goddess dressing
1 sliced avocado, each
4 diced hard-boiled eggs, each
1 ½ cup diced tomatoes
1 ½ cup roasted corn
1 ½ cup diced cucumber
½ cup crumbled feta cheese
4 tbsp chopped fresh mint
To cook: Preheat grill to 450°F. Evenly coat the lamb loin with the All-Purpose Lamb Rub. Grill for 6 minutes, turning every two minutes, or cook to desired temperature. Allow to rest for 5 minutes before slicing into thin strips. Reserve.
For the salad: Next, in a large bowl, toss the romaine evenly in the Green Goddess dressing. Divide into 4 equal portions on a chilled plate. Top each individual salad with ¼ sliced avocado, 1 diced hard-boiled egg, 6 Tablespoons diced tomatoes, 6 Tablespoons roasted corn, 6 Tablespoons diced cucumber, and 2 Tablespoon Feta cheese, and 1 Tablespoon chopped mint. Top each salad with the grilled lamb and serve.
*All cuts not available at all retailers
