Name: Mediterranean Lamb Salad with Broccoli and Arugula
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g lamb shoulder, diced; 200 g fresh broccoli, cut into florets; 100 g arugula; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced; Salt and pepper to taste; 30 g fresh cilantro, chopped; 20 g sesame seeds; 50 g feta cheese, crumbled (optional); ½ avocado, sliced (optional)

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Mediterranean Lamb Salad with Broccoli and Arugula

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Dive into a vibrant bowl of Mediterranean goodness with this delightful Lamb Salad featuring crunchy broccoli and peppery arugula. This big salad isn't just a feast for the eyes; it packs a punch of flavors with tender lamb, zesty Mediterranean dressing, and a refreshing finish of cilantro and sesame. Feel free to swap out greens or proteins based on your cravings!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Keto-Low-Carb Food

Cuisine: Lactose-Free, Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g lamb shoulder, diced
200 g fresh broccoli, cut into florets
100 g arugula
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
30 g fresh cilantro, chopped
20 g sesame seeds
50 g feta cheese, crumbled optional
½ avocado, sliced optional

Equipment

Griddle or frying pan
Pot for boiling potatoes
Chef's knife
Large mixing bowl

Method

In a frying pan over medium heat, add 1 tablespoon of olive oil.
Season the diced lamb shoulder with salt and pepper. Brown the lamb for about 5-7 minutes until cooked to your desired doneness (medium-rare is recommended). Remove from heat and let it rest for 5 minutes.
While the lamb is resting, bring a pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately immerse in ice water to halt cooking.
In a mixing bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, and minced garlic to create the dressing. Season with salt and pepper to taste.
In a large serving bowl, combine the arugula, blanched broccoli, and the dressing. Toss gently to coat.
Arrange the resting lamb on top of the salad. Finish with chopped cilantro and a sprinkle of sesame seeds.
Serve immediately and enjoy!

Nutrition

Calories: 450kcalCarbohydrates: 8gProtein: 32gFat: 32gSodium: 350mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

Feel free to get creative! This salad allows for many substitutions; if you want to switch up the protein, grilled chicken or chickpeas work beautifully as alternatives.
The addition of feta or avocado can elevate the flavors even further.
You can make the salad ahead of time; just keep the dressing separate until you're ready to serve. Happy cooking!

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Mediterranean Lamb Salad with Broccoli and Arugula