YORK, Pa. — Olivia's is bridging the gap between unseasonably warm weather and the encroaching autumn with a light yet hearty Lamp Lollipop Salad.
A homemade Pomegranate Vinaigrette Dressing finishes off the salad with a sweet but tangy note.
Lamb Lollipop Salad
Ingredients
Rack of lamb
Olivia’s meat grilling seasoning:
- Salt
- Pepper
- Smoked paprika
- Cumin
- Granulated garlic
- Curry powder
- Chili powder
2 lemons
Halloumi cheese
Romaine lettuce
Spring mix greens
Toasted walnuts
Orange slices
Fresh beets
Dried figs, thinly sliced
Pita bread, grilled
Pomegranate Vinaigrette Dressing
Ingredients
12 ounces, olive oil
12 ounces, balsamic vinegar
6 ounces, pomegranate syrup
1 teaspoon, oregano
2 lemons, juiced
Pinch salt
Pinch pepper
Directions
Cut the lamb rack into lollipops. Season each lollipop. Slice the halloumi cheese. Place the cheese and lamb on a preheated chargrill along with the fresh lemons, cut in half. Grill to the desired temperature. Squeeze fresh lemon over the grilled lollipops. Toss all of the remaining salad ingredients together in a bowl. Top the salad with the fire-grilled lamb lollipops. Drizzle everything with the Pomegranate Vinaigrette Dressing.
