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September 23, 2023

Grilled Lamb and Plum Salad, Garden Mint, Frisée, Marcona Almonds




Grilled Lamb and Plum Salad Mint Frisee Marcona Almonds


  • 2 heads frisée centers (pale yellow), washed and dried
  • 5 plums, each cut into 8 pieces
  • 1/2 cup Marcona almonds
  • 5 mint leaves, halved
  • 4 purple basil leaves 

Lamb Tongues:

  • 2 pounds American Lamb tongues
  • 2 tablespoons sugar
  • 2 tablespoons salt 

Pickled Red Onion:

  • 1 red onion, thinly sliced
  • 1 cup medium-dry red wine
  • 1 cup red wine vinegar
  • 1/2 cup sugar 

Balsamic Vinaigrette:

  • 1 cup balsamic vinegar
  • 1 teaspoon honey
  • 1 lime juice
  • 3 cups canola oil


For the Lamb Tongues:  Brine the lamb tongues in the refrigerator for 24 hours in the sugar/salt mixture.  Remove tongues from brine; rinse well. Sous vide the tongues for 24 hours at 72°C. Season lamb tongues; grill to desired doneness. Hold for 5 to 10 minutes. 

For the Pickled Red Onion:  Place sliced onion in a 12-ounce jar. In a pot, bring wine, vinegar and sugar to a simmer; pour over the onions. 

For the Balsamic Vinaigrette:  In a bowl, mix vinegar, honey and lime juice. Slowly add oil to emulsify, whisking as you go; be careful not to break the vinaigrette. 

To plate:  Cut lamb tongues in thirds; add to a bowl. Add Frisée and about 1/4 cup Pickled Red Onions. Dress with Balsamic Vinaigrette as needed. Refrigerate extra pickled onions and dressing. Transfer all to a salad plate; garnish with plums, almonds, mint and basil.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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