Australian Lamb Ingredients:
1 Australian leg of lamb, butterflied
freshly ground pepper, to taste
sea salt, to taste
2 pounds sweet potatoes (2 large or 3 medium)
2 tablespoons olive oil
2 bunches arugula, torn
1 small red onion, halved and thinly sliced
6 ounces feta cheese, crumbled
½ orange, for juice and zest
2 tablespoons red wine or sherry vinegar
1/3 cup extra virgin olive oil
salt and freshly ground pepper, to taste
Trim lamb and season with salt and pepper. Preheat oven to 375°F.
To start salad, peel and dice the potatoes into ½ inch pieces and toss with the olive oil to coat. Place on a baking sheet and cook 20-30 minutes, until tender and golden brown.
Heat a barbecue or grill pan to medium high heat and cook lamb 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook 8-10 minutes or until medium-rare and internal temperature reaches 130-140°F. Cover loosely with foil and allow to rest 15 minutes.
To finish the salad, while lamb is resting, whisk the dressing ingredients together and season to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad.
Scatter with the feta cheese and drizzle with remaining dressing.
*not all cuts available at all retailers