I have the world’s coolest neighbor. His yard is well kept, he doesn’t throw loud parties and he pretty much stays to his own devices… Unless he has tomatoes. At that point he’s my favorite guy in the world, because he doesn’t like tomatoes so he gives them to me, and I adore them.
It also happened that the last time he got a box, I had picked up a lamb steak that morning and was trying to figure out what to do with it. Suddenly I found myself wondering what to do with a box of tomatoes and cucumbers as well… Not that I’m complaining about figuring out a use for perfect ingredients like these.
The weather here has been incredibly warm, so I was looking for something light and refreshing. I remembered a recipe for a tomato and cucumber salad I’d seen at My Wooden Spoon, and the rest was history. A few tweaks and a bit of my own spin on the dish she listed and I had a wonderful, light, soul-satisfying meal that took just minutes to make, but will find itself revisited in our home for years to come.
Lamb cooked this way is marvelous. I also happened to be in possession of New Zealand lamb, which has a remarkably strong lamb flavor. (something I appreciate). Even said, the salad stole the show. The next time I make the salad I’m going to pair it with beef. I’ll save champ and mushy peas for lamb of this quality.
Pan Seared Lamb with Tomato and Cucumber Salad
Serving Size: 1
Amount Per Serving: Calories: 1563Total Fat: 121gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 81gCholesterol: 304mgSodium: 499mgCarbohydrates: 32gFiber: 6gSugar: 15gProtein: 88g
What I would have done Differently had I thought of it at the time:
As I mentioned, the salad was so bright and punchy that the delicate flavor of lamb was nearly overwhelmed. I’d recommend a more forceful protein like beef, pork or salmon. Otherwise, I’m in love with both dishes individually.
Links to other recipes like this:
- Tomato and Cucumber Salad, from My Wooden Spoon
- Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon and Thyme, from Kalyn’s Kitchen
Mmmmmm, it looks so good! You’re making me hungry at 11pm and I just ate! It’s funny because I actually don’t like my own salad. If only I liked onion and cucumbers! lol I make it for my man and the cowboys though all the time. Always is a hit.
Thanks for the link love! Your looked like it turned out great and so pretty!
You don’t see too much use of the shoulder cut in food blogs I’m guessing because it’s a lesser cut of meat, but I personally like it. And just the way you prepared it. Simply and with a salad. The rice wine vinegar and sesame oil was a good idea.
I went a little fancier with the lamb and added some white wine and sauteed mushrooms to it, let it cook in a bit before serving. It brightened the main course without overpowering, and balanced the salad a bit too – still a very flavorful and almost ‘rich’ meal!