Grilled Lamb With Sun-Dried Tomatoes Dressing

Name: Grilled Lamb With Sun-Dried Tomatoes Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons julienned sun-dried tomatoes; 2 tablespoons red wine vinegar; ½ cup olive oil; 1 tablespoon chopped basil; ½ teaspoon oregano; 1 tomatoes, peeled, seeded and diced; 1 cup basil; 1 cup pesto sauce (preferably homemade); 34 lb boneless lamb loin, cut into 12 slices & pounded thin; 2 tablespoons garlic, sliced; 1 tablespoon olive oil; 1 (12 ounce) can white beans, drained; 1 red onion, thinly sliced; 2 bunches arugula; 6 basil leaves, sliced; salt & pepper

Servings: persons

2 tablespoons julienned sun-dried tomatoes
2 tablespoons red wine vinegar
½ cup olive oil
1 tablespoon chopped basil
½ teaspoon oregano
1 tomatoes, peeled, seeded and diced
1 cup basil
1 cup pesto sauce (preferably homemade)
34 lb boneless lamb loin, cut into 12 slices & pounded thin
2 tablespoons garlic, sliced
1 tablespoon olive oil
1 (12 ounce) can white beans, drained
1 red onion, thinly sliced
2 bunches arugula
6 basil leaves, sliced
salt & pepper

1
Make the dressing:.
2
In a bowl add the red vinegar to the sun dried tomatoes, and whisk in the olive oil until emulsified.
3
whisk in the basil,oregano,diced tomato and salt & pepper to taste.
4
Make the salad:.
5
Coat the slices of lamb with the pesto, cook on only one side over a hot grill.
6
Fry the sliced garlic until crisp and golden in the olive oil.
7
In a bowl, combine the white beans, red onion, arugula, half of the dressing, salt & pepper.
8
Divide the salad among 4 plates, garnish with the fried garlic and sliced basil.
9
Place 3 slices of lamb on each plate and spoon the remaining dressing over the top.

11746

kcal

Calories

846

Fat

Carbs

974

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 2 tablespoons julienned sun-dried tomatoes, 2 tablespoons red wine vinegar, ½ cup olive oil, 1 tablespoon chopped basil, and more.

Yes, Grilled Lamb With Sun-Dried Tomatoes Dressing falls under the Meat & Poultry 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!