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American Lamb Arugula Salad with Blackberry Vinaig
Farm family favorites

Makes four servings 1-2 pounds sliced roasted lamb leg 2 bunches of arugula, washed and dried 10 ounces soft, mild goat cheese Blackberries 1/2 cup toasted pecans Salt and pepper, to taste Blackberry Vinaigrette 2 tablespoons Dijon mustard 1/4 cup blackberry preserves 1/2 cup olive oil 2 tablespoons fresh herbs, such as basil and thyme Salt and pepper, to taste

Preheat oven to 450 degrees. Place lamb leg into a roasting pan and roast uncovered for 20 minutes, or until a crust forms that will seal in the juices. Lower heat to 300 degrees. Finish cooking (bone-in roast requires additional 20 minutes per pound; boneless roast requires additional 25 minutes per pound). Internal temperature should reach 130-135 degrees for a medium-rare roast. Remove from oven and let rest for 20 minutes before carving. Carve against the grain, about 1/2-inch thick per slice. Whisk all Blackberry Vinaigrette ingredients in a bowl. Arrange arugula in mounds on 4 plates with equal parts goat cheese in center of each mound. Arrange lamb slices around goat cheese and drizzle with vinaigrette. Garnish with blackberries and toasted pecans. Serve with crusty French bread and a crisp Sauvignon Blanc.