Orange Lamb And Roasted Beet Salad

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs medium beets, trimmed
• 5 tablespoons orange juice
• 2 tablespoons rice vinegar
• 1 tablespoon dijon mustard
• 6 tablespoons vegetable oil
• salt and pepper
• 2 lamb chops (about 1 1/2 pounds)
• 2/3 head red-leaf lettuce, torn
• 1/3 cup sliced almonds, toasted

Recipe

• 1 preheat the oven to 400°f wrap the beets in foil and roast until fork-tender, about 45 minutes. let cool slightly. using your fingers, peel the beets under running water.
• 2 meanwhile, in a bowl, whisk together the orange juice, vinegar and mustard. slowly whisk in the oil; season with salt and pepper. place the lamb chops and half of the orange vinaigrette in a resealable plastic bag and marinate for 1 hour.
• 3 preheat a grill pan over medium-high heat. add the lamb chops and grill, turning once, until just cooked through, 8 to 10 minutes. let rest slightly, remove the bones and thinly slice.
• 4 meanwhile, halve the beets lengthwise, then slice crosswise 1/4 inch thick. in a medium bowl, toss the beets with half of the remaining vinaigrette. in a large bowl, toss the lettuce with the remaining vinaigrette. divide the lettuce among 4 plates and top with the lamb and beets. sprinkle with the almonds.