Recipe Provided By"Two Purple Figs"
- 3 pounds boneless American Lamb shoulder, tied with twine
- 1 tablespoon oil
- 3 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons oregano
- 1-1/2 teaspoons salt
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 3 cups mixed salad greens
- 1 cup sliced cherry tomatoes
- 6 ounces blue cheese wedge, whole or crumbled
- 4 hard boiled eggs, sliced
- 3 avocados, sliced
- 1/4 cup olive oil
- 3 tablespoons white vinegar
- 2 tablespoons minced herbs, mint and oregano
- 2 teaspoons mustard
- 1 tablespoon honey
- Pinch salt and pepper
For the Lamb: Rub lamb with oil, garlic powder, pepper, oregano, salt, allspice and nutmeg; be sure to get in between meat and flesh.
Place lamb on grill over medium-high heat; sear 3 to 5 minutes on each side and all around. Lower heat to low; cover and cook from 30 to 50 minutes, depending on thickness and desired doneness. When lamb is ready, allow it to rest for 10 minutes before slicing it into the preferred thickness.
For the Cobb Salad: On a large board or platter, assemble salad greens, tomatoes, blue cheese, eggs and avocados.
For the Dressing: In a bowl, mix together oil, vinegar, herbs, mustard, honey, salt and pepper; set aside.
To serve: Arrange lamb on the salad board or platter; drizzle dressing over lamb and Cobb Salad.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest