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Baby lettuce salad with warm lamb tenderloin and avocado Recipe

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This recipe for Baby lettuce salad with warm lamb tenderloin and avocado, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Sarko
Added: Saturday, May 30, 2009


3 tablespoons olive oil
4 lamb tenderloins, cleaned
1/4 cup red wine vinegar
2 cloves garlic, pureed
3/4 cup olive oil
salt (to taste)
pepper (to taste)
4 cups mixed baby lettuce, torn
1 avocado, peeled, pitted, and sliced
2 tsp cracked black pepper

In a roasting pan place the 3 tbsp of olive oil and heat it on medium high until it is hot. Sear the lamb tenderloins on all sides.

Preheat oven at 450 degrees. Place the roasting pan with the lamb in the oven. Roast it for 4 or 5 minutes, or until it is medium rare. Remove the lamb from the oven. Let it rest for 5 minutes and then slice into medallions. Set it aside.

In a smal bowl place the red wine vinegar, garlic, the 3/4 cup of olive oil, salt, and pepper. Whisk the ingredients together so that they are well blended to make a vinagrette.

In a medium bowl place the mixed baby lettuce. Dribble on some of the vinagrette and toss it well so that the leaves are evenly coated with the dressing.

On each of the 4 individual serving plates place the lettuce. Place the avocado slices on top. Sprinkle with cracked black pepper. Place the lamb medallions on top of the salad.

Personal Notes:
Personal Notes:
The warm meat of the lamb contrasts nicely with the crispness of the salad. And the vinagrette gives it a nice tang. You can increase the portions for a light meal.




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