Peanut Ginger Lamb Salad

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Purchase Peanut Ginger Lamb Salad

Peanut Ginger Lamb Salad :
1 Jar Robert Rothschild Peanut Ginger Dressing
1/2 Lb. Linguine (cooked al dente, drained and cooled)
20 oz. Boneless Lamb Loin
1 Seedless Cucumber (julienned)
1 each Green & Red Bell Peppers (julienne)
4 Medium Carrots (julienned)
1 Cup Fresh Bean Sprouts
1/2 Cup Sliced Green Onions
2 Cups Bok Choy
1 Small Sliced Red Pepper *optional*
1/4 Cup Blanched Peanuts (chopped)
4 Tbs. Cilantro leaves (chopped)

Marinate lamb in 1/4 cup peanut ginger dressing 3 hours - overnight. Toss linguine with 1/4 cup Peanut Dressing. On an open grill over medium-hot coals, grill the lamb to medium, approx. 8 minutes on each side.

While the lamb is cooking arrange the vegetables on a serving platter with the noodles in the center. Allow lamb to cool slightly and place on top of noodles. Sprinkle with peanuts, cilantro and chili. Drizzle with remaining Peanut Ginger Dressing and serve immediately.



Purchase Peanut Ginger Lamb Salad

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