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27.4.18

Baby Kale and Pear Salad With Honey Lemon Dressing



Hey Loves!

How are you all? I apologize because I've been M.I.A. for a while, but I'm back at it again! Today, I bring you a salad to herald the end of Winter and the beginning of Spring. Here in Indiana, the temps are still on the chilly side, so on a warmer day I took advantage of the weather and made my husband and I some delicious dinner. We had tossed around ideas for a while about springtime ingredients and I decided that nothing is better than a good lamb leg steak. Seared nicely on the cast iron skillet and flavored with fresh thyme and butter, these lamb steaks were a perfect accompaniment to the salad of baby kale and pear. Topped with some goat cheese and whole pecans, this salad is already a winner for the spring. Only an amazing, to-die-for dressing is suitable to complete this green deliciousness. For that, I put together a mustard and lemon base with honey to sweeten the deal.

My husband and I enjoyed our dinner outside on our patio while a warm breeze flowed across the lake and we watched geese and ducks bathing in the lake. Enough of this talking and lets get started!

List of Ingredients:

Lamb Leg Steaks - 2 steaks, bone in
Thyme - Handful of fresh thyme sprigs
Butter - 1 Tablespoon of KerryGold Salted Butter
Black Pepper - 1 Teaspoon Freshly ground
Salt to taste

Get started by selecting the perfect lamb steak. Ideally, you want something with plenty of meat and plenty of intramuscular fat around a nice slice of the leg bone. We always found excellent cuts at Whole Foods but this time we were brainstorming while at another store and just decided to pick up the best cut of lamb leg we could find. We brought home this example in the picture below. It's more of a shoulder steak but still had a good bit of the leg bone inside. I made this work for us but the downside was that it had a few rib bones as well as a good amount of connective tissue to remove. I really like the good solid leg bone in the middle which helps with the flavor. You can see the pink marrow that will start to render and flavor the basting liquid.

Once you've found the perfect steak and brought it home, take it out of the package and give it a nice rub down with salt and pepper. Preheat the skillet to medium-high heat with a bit of oil if needed. We keep our skillet well lubricated at all times so I just tossed it in when the temperature was right.

I'm a leg girl. A lamb leg girl!

 Let the leg sear for a few minutes. Add a bit of butter to help it along to get a crust, but don't add too much, you don't want to smoke yourself out of the house! Once you see the meat start to brown at the edges, and the meat has released from the skillet (you can move it around the skillet with little effort), go ahead and flip that bad boy. Use a meat thermometer to monitor the temperature, when it gets to about 135-145 degrees F, add the thyme and remaining butter, let the butter melt, and start to spoon it over the steak. Keep an eye on the temperature while you do this. Most people STOP at 145 to get medium-rare lamb steaks. I like to take it through to at least medium, definitely not well done, because no one likes chewing on lamb leather.

When it has hit 160 degrees, remove the steak from the skillet and let it rest on a plate. Cover with aluminum foil and let it be fore about 10 minutes while you prepare the salad.

 I make this bad boy look goooooood!
 
Salad:
Baby Kale - 5 oz.
Bosc Pear - 1 sliced to wedges
Raw Pecan - 1/2 cup
Goat Cheese - 1/4 cup, crumbled

Dressing:
Yellow Mustard - 3 Tablespoons
Lemon - 2 Juiced and Zested
Olive Oil - 1/4 cup
Honey - 6 Tablespoons
Garlic - 1 small clove finely chopped or 1/4 of teaspoon of garlic powder
Salt to taste

For starters, get everything prepped. Slice the pear into wedges, crumble the cheese, juice and zest the lemon and chop the garlic. If you like, you can chop up the pecans as well but I like the whole pieces, if for nothing else than for the beautiful presentation. When you're done, go ahead and prep the dressing. In a medium bowl, whisk together all of the ingredients until well emulsified. Give it a taste to make sure it's to your liking and making adjustments accordingly.

When all is done, go ahead and set up the salad, toss it however you like and plate it all. Slice the steak into strips and place them on the side. Last thing, just before you eat, drizzle on your fabulous dressing. Finally, enjoy!

I hope you liked this dish as much as we did. It was truly a perfect weekday evening for us, I hope it will be a great meal for you and your family. If you like this recipe, please share it and leave a comment. Have a wonderful day and enjoy the blessings of Spring!







The bigger, meaner, kinds of my little fatties!



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