Grilled Leg of Lamb-- Spinach and Stilton Salad wit

Name: Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 legs lamb, boned; 3/4 cup plus 3 tablespoons olive oil, divided; 4 garlic cloves, chopped and divided; 1 teaspoon each curry powder, dried fine herbs, dried rosemary; 1/4 cup pastis or pernod; 1 loaf fresh baked bread; 1 tomato, cubed; 4 cups baby spinach; 3 tablespoons Stilton cheese; 1/8 cup balsamic vinegar; 1/2 cantaloupe; 1/2 cup apple juice; 1/2 cup each mango, orange, peach; 4 basil leaves; 3 thin slices prosciutto

Servings: persons

2 legs lamb, boned
3/4 cup plus 3 tablespoons olive oil, divided
4 garlic cloves, chopped and divided
1 teaspoon each curry powder, dried fine herbs, dried rosemary
1/4 cup pastis or pernod
1 loaf fresh baked bread
1 tomato, cubed
4 cups baby spinach
3 tablespoons Stilton cheese
1/8 cup balsamic vinegar
1/2 cantaloupe
1/2 cup apple juice
1/2 cup each mango, orange, peach
4 basil leaves
3 thin slices prosciutto

1
Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary.
2
Marinate for 30 minutes or overnight if possible.
3
Then grill the loins for 15 to 20 minutes turning just once.
4
Carefully flambe with pastis.
5
Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper.
6
Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning.
7
Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
8
In a food processor, puree cantaloupe, apple juice, mango, orange and peach.
9
Season with salt and pepper and garnish with basil and prosciutto.

805

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

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

You need 15 ingredients. The key ingredients include: 2 legs lamb, boned, 3/4 cup plus 3 tablespoons olive oil, divided, 4 garlic cloves, chopped and divided, 1 teaspoon each curry powder, dried fine herbs, dried rosemary, and more.

Yes, Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto falls under the Soups & Stews 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!

Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions