Alfio Pinzone: Arugula and Fennel Salad & Lamb Lollipops Recipe 11/19/12

2:45 PM, Nov 19, 2012   |    comments
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Arugula & Fennel Salad

 

4 Handfuls of Baby Arugula

1 Lemon

Zest of 1 Lemon

1 Fennel Bulb- (cut off stalk and outer layer , cut off  bottom layer , stand fennel and slice vertically , thinly sliced )

Salt

Extra Virgin Olive Oil

 

*Place Arugula in large bowl, zest lemon and place to side, squeeze 1 lemon onto arugula, add 3 tablespoons of olive oil, toss all together, add pinch or 2 of salt to taste, place arugula on serving plate. Place fennel slices in original arugula bowl add a touch more salt , olive oil to taste.   Arrange fennel slices around arugula on the serving plate , garnish with lemon zest.

**serves 4-8 people **

 

 

Lamb Lollipops

 

1- Full Rack of Lamb (frenched and cut into individual bones)

1 large lemon

4-tablespoons of Extra Virgin Olive Oil

1-tsp. of kosher salt

1-pinch of fresh ground black pepper

1-tablespoon of chopped garlic

1-tablespoon of fresh rosemary

 

**Whisk together olive oil, salt, pepper, garlic, lemon (freshly squeezed) , & rosemary.  Place lamb lollipops in a large bowl and add marinade.  Let sit for 30 minutes at room temperature.   Remove lamb from marinade and place on clean plate.  Heat pan on stove top, place lamb in pan (pan should be hot)  pan sear for 1-2 minutes on each side .  Place marinade in microwave safe bowl  and heat for 1 minute.  Drizzle marinade over Lamb Lollipops and enjoy!   **serves 6-8 people **

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