Grilled Marinated Lamb Loin on Field Greens

 Sodus bay visitors


Marinade:
1/4 c. apple juice
1/8 tsp. cinnamon
Dash. cloves
2 T. maple syrup

1 lb. lamb loin or lamb tenders

1 qt. field greens
1 shallot, finely minced
¼ c. sliced almonds, toasted
1/3 yellow bell pepper, diced
1/3 peach, thinly sliced

Thai basil leaves and flowers

Marinate lamb in juice, spices and maple syrup in refrigerator for at least two hours.  Grill medium rare.  Let sit 5 min., slice thinly.

Toss field greens, shallot, peaches, almonds, and pepper with citrus vinaigrette dressing.  Arrange greens on plate, top with lamb slices.  Garnish with fresh Thai basil leaves and flowers.

Citrus vinaigrette dressing

1/4 c. vegetable oil
2 T. orange marmalade
2 T. lemon juice
3/4 tsp. salt
Dash of freshly ground pepper
Dash of red pepper sauce
1 tsp. Dijon mustard

 Combine ingredients in covered jar, shake.

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