Imagine a dish that transforms ordinary ingredients into an extraordinary culinary experience - our Wine Braised Lamb Salad with Pumpkin Vinaigrette is exactly that magical creation! This Mediterranean-inspired recipe promises to transport you to sun-drenched coastal regions with its rich, complex flavors and stunning presentation. Whether you're a seasoned home chef or an adventurous foodie looking to impress, this recipe will elevate your cooking game and tantalize your senses like never before.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 pound lamb shoulder, cubed
- 1 cup red wine
- 2 cups mixed greens
- 1/2 cup pumpkin puree
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
- 1/4 cup pumpkin seeds
Instructions
- Begin by preparing all your ingredients. Cube the lamb shoulder into bite-sized pieces and season with salt and pepper.
- In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the cubed lamb shoulder in batches to avoid overcrowding the pan. Sear the lamb on all sides until browned, about 5-7 minutes. Remove the lamb from the skillet and set aside.
- In the same skillet, add the red wine, scraping the bottom of the pan to deglaze and incorporate the flavorful bits left from searing the lamb. Bring the wine to a simmer.
- Return the browned lamb to the skillet, cover, and reduce the heat to low. Let the lamb braise in the wine for about 1 hour, or until it is tender and easily pulls apart with a fork. Stir occasionally and check if more liquid is needed; if so, add a bit of water or more wine.
- While the lamb is braising, prepare the pumpkin vinaigrette. In a small bowl, whisk together the pumpkin puree, remaining olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper until smooth and well combined.
- After the lamb is done braising, remove it from the heat and let it cool slightly. Once cooled, shred the lamb into smaller pieces using two forks.
- In a large salad bowl, combine the mixed greens and shredded lamb. Drizzle the pumpkin vinaigrette over the salad and toss gently to combine, ensuring the greens and lamb are well coated.
- To serve, divide the salad among four plates. Sprinkle the pumpkin seeds on top for added crunch and flavor.
- Enjoy your Wine Braised Lamb Salad with Pumpkin Vinaigrette, a delightful Mediterranean dish that balances rich flavors and fresh ingredients.
Tips
- Choose a quality lamb shoulder with good marbling for maximum tenderness and flavor.
- When searing the lamb, ensure your skillet is hot enough to create a beautiful golden-brown crust.
- Use a full-bodied red wine like Cabernet Sauvignon or Syrah for deeper braising flavors.
- Don't rush the braising process - low and slow cooking ensures melt-in-your-mouth lamb.
- Toast the pumpkin seeds lightly before garnishing to enhance their nutty flavor.
- For a more vibrant vinaigrette, use fresh, high-quality pumpkin puree.
- Let the lamb rest and cool slightly before shredding to retain its juiciness.
- Experiment with different mixed greens like arugula or baby spinach for varied textures.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 28g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 95mg
