This recipe for Chargrilled Lamb Salad and other simple, fresh, seasonal recipes with and sumptuous colors and flavors can be found in Pranzo: Sicilian(ish) Recipes & Stories by Guy Mirabella.
Ingredients
2 lamb backstraps
3 tablespoons extra-virgin olive oil
2 grated garlic cloves,
1 tablespoon dried oregano,
Salt and pepper
155 g (51/2 oz) fresh, blanched peas
2 small zucchini
8 radicchio leaves
140 g (5 oz/1 cup) crumbled marinated goat’s cheese,
160 g (51/2 oz/1 cup) edamame beans
20 g (3/4 oz/1 cup) each of mint, flat-leaf (Italian) parsley and dill
Method
Bring 2 lamb backstraps to room temperature on a large plate.
Combine 3 tablespoons extra-virgin olive oil, 2 grated garlic cloves, 1 tablespoon dried oregano, salt and freshly ground black pepper in a bowl. Pour the herby oil over the lamb, rubbing it all over and massaging the meat. Heat a barbecue grill or chargrill pan over medium–high until hot. Grill the lamb for 3–4 minutes on each side for medium, or until cooked to your liking.
Remove from the heat and transfer to a board to rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, combine 155 g (51/2 oz) fresh, blanched peas, 2 small thinly sliced zucchini (courgette), 8 radicchio leaves of various sizes, 140 g (5 oz/1 cup) crumbled marinated goat’s cheese, 160 g (51/2 oz/1 cup) edamame beans blanched for 2–3 minutes, then refreshed under cold water and 20 g (3/4 oz/1 cup) each of mint, flat-leaf (Italian) parsley and dill in a large bowl. Add the lamb and toss the salad two or three times. Do not overmix – keep some clumps of various ingredients together. Serve on a large dish. Enough for 4.