Jenny is the author of Chicks Like Sports Too, a blog focused on sports and fitness. Jenny loves her rigorous fitness routine and active lifestyle because it allows her a little indulgence here and there with her diet. She currently lives in Berkeley, CA with her four year old Chow-Shepherd mutt, Henry.
You can find her blog at: www.chickslikesportstoo.tumblr.com.
This is a great spring-time dinner. To keep it extra lean, go light on the feta, olive oil, seasoning and dressing. Note: keep the fat on the lamb to keep in moist. Pair the dish with some still cucumber-mint water. If you’re in the mood to indulge, this dish would go well with a slightly chilled Tempranillo Rose when eaten outside on a warm night with friends.
Lamb
*Lamb (any cut)
*1/4 cup minced shallot
*2 cloves of garlic
*extra virgin olive oil
*salt and pepper
Prepare the lamb by patting it dry and rubbing a very light coating of salt and pepper. Then lightly sauté the shallots and garlic in a pan with a small amount of extra virgin olive oil before placing the lamb in the pan, searing it until it is medium rare.
Sauce
*1 avocado (optional)
*1/2 cup plain Greek-style yogurt
*2 tbsp extra virgin olive oil
*4 tbsp lemon juice
*zest of one lemon
*1/2 cucumber
*2 cloves garlic
*2 tbsp feta cheese (optional)
*fresh mint to taste
*fresh parsley to taste
*sea salt to taste
Prepare the sauce by coarse chopping the avocado and cucumber and mincing the garlic, mint and parsley. Place the ingredients in a food processor and mix to a “salsa” consistency. Add yogurt, lemon juice and olive oil (and feta if desired). Mix to a “guacamole” consistency and add lemon zest and sea salt. Chill until ready to serve. When serving, use sparingly.
Salad (serves 4)
* 4 cups baby arugula and romaine mix
* 2 plum tomatoes, chopped
* ½ cucumber, chopped
*1 avocado sliced
*fresh mint
*sprinkle of feta cheese (optional)
Dressing (whisk ingredients to taste)
Extra virgin live oil
Red wine vinegar
Lemon juice
Salt and pepper for taste
