Wolfgang Puck - Main Course: Arugula Salad and Leg of Lamb

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Main Course: Arugula Salad and Leg of Lamb

Arugula Salad 1/2 lb. Arugula
1 fresh yellow pepper thinly sliced
1/2 cup fresh mushrooms sliced
1/4 cup green onions sliced
2 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper Place washed Arugula, yellow pepper, mushrooms and green onions in a large bowl. Combine dressing ingredients and shake well. Pour over salad and lightly toss. Serve immediately. The Skinny: Again, not many excess calories or fat to cut out. Grilled Butterflied Leg Of Lamb 1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional but highly recommended) Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours. Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful. Roasted Garlic Potatoes 2 lbs. yellow potatoes washed and quartered
2 - 3 garlic cloves minced
1/2 cup olive oil
3 Tbsp. lemon juice
2 tsp. oregano
Salt and pepper to taste
Nonstick cooking spray Spray large baking pan with cooking spray. Place potatoes in pan. Combine remaining ingredients and pour over potatoes. Bake at 350 degrees for 45 minutes or until tender and brown. The Skinny: We are on a roll here...

This news arrived on: 03/16/2005

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