|Pan Seared Lamb |
Nestled on a bed of shredded carrots and daikon with
mayo and the wonderful peppery baby arugula.
1 Pkg. of lamb shoulder steak - seasoned with my "Amazing dry rub"
1-2 tablespoon of olive oil
2 med. size carrots shredded
1 large daikon shredded
1 tablespoon cider vinegar (diluted with a little water)
1 - 2 teaspoons sugar (or honey)
A pinch of kosher salt
1 tablespoon mayo
2 cups of baby arugula
In a bowl mix the shredded carrots, daikon, mayo, sugar, cider vinegar, and salt. Taste and correct seasoning. Set aside.
On a hot pan sear the seasoned lamb on all sides to desired doneness.
Prepare a serving platter with the arugula and the shredded carrots/daikon salad. Nestle the seared lamb pieces on top and garnish with tomato slices and serve with your favorite side dish
of roasted potatoes or pilaf.