Mixed Grill with Sicilian Lemon Salad and Almond Mi

Name: Mixed Grill with Sicilian Lemon Salad and Almond Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lemons; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 8 small Portobello mushrooms (about 1 1/2 pounds), stemmed; 1/3 cup finely chopped red onion; 2 anchovies, rinsed and mashed to a paste; 1/4 cup balsamic vinegar; 1/4 cup dry Marsala wine; 8 chicken sausages (about 1 1/4 pounds); Two 3-pound lamb racks (8 bones each)trimmed, frenched and cut into individual chops; 3 large bunches arugula, large stems discarded; Almond Mint Salsa

Servings: persons

4 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
8 small Portobello mushrooms (about 1 1/2 pounds), stemmed
1/3 cup finely chopped red onion
2 anchovies, rinsed and mashed to a paste
1/4 cup balsamic vinegar
1/4 cup dry Marsala wine
8 chicken sausages (about 1 1/4 pounds)
Two 3-pound lamb racks (8 bones each)trimmed, frenched and cut into individual chops
3 large bunches arugula, large stems discarded
Almond Mint Salsa

1
Using a small sharp knife, remove the peel and bitter white pith from the lemons; thinly slice the lemons crosswise.
2
Transfer to a bowl, toss with the olive oil, sea salt and pepper and let stand for 20 minutes.
3
Meanwhile, light a grill or preheat the broiler.
4
Set the mushrooms in a large shallow dish, gill side up.
5
In a small bowl, combine the onion, anchovies, vinegar and Marsala.
6
Pour the marinade over the mushrooms and let stand at room temperature for 20 minutes.
7
Grill the mushrooms over a medium-high fire or broil them for about 15 minutes, turning, until tender and lightly charred.
8
Transfer the mushrooms to a large platter, cover loosely with foil and keep warm.
9
Prick the sausages all over with a fork and grill or broil for 10 to 15 minutes, turning, until cooked through.
10
Add the sausages to the platter.
11
Season the lamb chops with salt and pepper and grill or broil for about 3 minutes per side for medium rare; arrange the chops on the platter.
12
Mound the arugula on the platter, pile the lemon salad alongside and serve with Almond Mint Salsa.

529

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: 4 lemons, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and more.

Yes, Mixed Grill with Sicilian Lemon Salad and Almond Mint Salsa 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!

Mixed Grill with Sicilian Lemon Salad and Almond Mint Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions