Warm Lamb Salad With Croutons

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Cut the crusts from the bread. Halve each slice diagonally. Combine the oil and garlic in small bowl. Brush on the bread. Place the bread in a single layer on a baking pan.

3. 3

   Toast in the oven, turning once, for about 4 mins each side, or until the croutons are lightly browned and crisp.

4. 4

   Meanwhile, cook the zucchini and eggplant in a heated large nonstick skillet on medium heat, in batches, for about 5-10 mins, or until just tender. Remove from pan. Cover to keep warm.

5. 5

   Cook lamb in the same pan on medium heat, in batches, for about 5-10 mins, or until browned both sides and cooked to desired doneness. Remove from the pan. Cover to keep warm.

6. 6

   Add vinegar to the pan and bring to a boil. Add the stock. Reduce the heat to low; simmer, uncovered, for about 5 mins, or until sauce reduces by half.

7. 7

   Meanwhile, combine the cooked vegetables, endive and tomato.

8. 8

   Divide the croutons and vegetables among plates. Top with lamb chops and drizzle with balsamic dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.