Black and Blue Lamb, Pistachio and Arugula Salad

Name: Black and Blue Lamb, Pistachio and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rack of lamb, loin removed from the bone; Kosher salt and freshly ground black pepper; 1 sprig fresh rosemary, leaves chopped; 3 tablespoons olive oil; 1 cup balsamic vinegar; 1/2 cup brown sugar; 2 teaspoons granulated garlic; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 cup olive oil; 10 fresh basil leaves, chopped; 1 (5-ounce) container baby arugula; 1/2 cup pistachios, chopped; 8 ounces blue cheese, crumbled; Kosher salt and freshly ground black pepper

Servings: persons

1 rack of lamb, loin removed from the bone
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves chopped
3 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup brown sugar
2 teaspoons granulated garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
10 fresh basil leaves, chopped
1 (5-ounce) container baby arugula
1/2 cup pistachios, chopped
8 ounces blue cheese, crumbled
Kosher salt and freshly ground black pepper

1
For the lamb: Heat a saute pan over high heat until the pan is smoking.
2
Sprinkle the lamb with salt, pepper and rosemary on all sides.
3
Once the pan is hot, add the olive oil and then sear the meat on all sides, rolling the meat around the pan to cook evenly.
4
For medium rare, cook 2 to 3 minutes per side.
5
For more well done, turn the heat down to medium and cook another 2 to 3 minutes per side.
6
Set the meat aside to rest for 5 minutes.
7
In the meantime, for the vinaigrette: Whisk the balsamic vinegar, brown sugar, granulated garlic, salt and pepper in a bowl and slowly drizzle in the olive oil to make an emulsion.
8
Make sure to whisk vigorously while pouring in the oil.
9
Finish with the basil, taste and adjust the seasoning, if necessary.
10
For the salad: Toss the arugula, pistachios and blue cheese with 1/4 cup of the vinaigrette.
11
Season with salt and pepper.
12
Slice the lamb very thin and top the salad with the sliced lamb.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 rack of lamb, loin removed from the bone, Kosher salt and freshly ground black pepper, 1 sprig fresh rosemary, leaves chopped, 3 tablespoons olive oil, and more.

Yes, Black and Blue Lamb, Pistachio and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!