Midnight Gourmet Recipes

Grilled Lamb Salad

First, get the grill ready and prepare the lamb chops

Prepare a medium hot charcoal fire or set your gas grill to medium high. For the lamb chops you will need:

• 8 loin lamb chops
• 2 tbsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. chopped parsley
• 1 tsp. salt
• 1 tsp. pepper

Pat lamb chops dry with paper towels. Rub each side of chops with olive oil and sprinkle each side with the herbs and spices (If the grill has not come to temperature, you can make the vinaigrette while you’re waiting). Place chops on heated grill for 2 1/2 to 3 minutes each side for medium. Place on a clean plate and set aside to let the meat rest (this allows all the juices to be re-absorbed by the meat and keeps the chops tender and moist).

To make the vinaigrette you will need the following:

• 1/4 cup fresh grapefruit juice (from the extra pink or red grapefruit)*
• 2 tsp. fresh lime juice*
• 1/4 tsp. chopped or minced garlic
• 1/4 tsp. finely grated ginger root
• 1 tbsp. olive oil

Whisk all ingredients together in a small bowl. Add salt and pepper to taste – set aside.

*Helpful tip – either roll the lime and grapefruit on the counter under pressure from your hand or microwave each for about ten seconds. This will break down the membranes and the fruit will yield juice more easily.

Now for the main part of the salad – ingredients:

• 1 pink or ruby red grapefruit
• 1 white grapefruit
• 1 cup cashews (lightly toasted)
• 1 tbsp. unsalted butter
• 2 firm, but ripe avocados
• 1 tsp. fresh lime juice
• 12 peeled and deveined jumbo shrimp (16 to 20 count) – should be about 3/4 pound
• 1 tbsp. olive oil
• 2 cups baby spinach (firmly packed)
• 1/4 cup trimmed bean sprouts

Cut the peel from the grapefruits (including all the white pith), utilizing a sharp paring knife. Then cut out each segment from in between each membrane. You should have enough grapefruit segments to make 1 1/2 cups.

Melt the butter in a 12 inch non-stick skillet over moderate heat until the foam from the butter subsides. Cook the cashews, stirring periodically until a shade darker. This will take just a few minutes. Transfer nuts to a paper towel to cool, reserving skillet.

Quarter the avocados lengthwise, then pit and peel them. Now cut the quarters lengthwise into 1/4 inch slices. Drizzle with the lime juice (coat them evenly as the citric acid keeps the avocados from turning brown) and lightly season with salt and pepper.

Pat the peeled and deveined shrimp dry with paper towels and season with salt and pepper. Heat the oil in the skillet over moderately high heat. It should be hot, but not smoking. Saute the shrimp, turning them once. This will take only about three minutes – remove from heat as soon as they turn firm and opaque.

Toss together the spinach, half of the grapefruit segments and half of the vinaigrette with salt and pepper to taste. Divide on to four plates and artistically arrange the avocados, shrimp, remaining grapefruit segments and sprouts. Top each with two lamb chops and spoon over the remaining vinaigrette. Garnish with a sprinkle of cashews. Serve and enjoy!