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SALADE D’AGNEAU ET PÊCHES GRILLÉE

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2 portions

Easy

30 minutes

Ingredients

  • 2 slices of Quebec lamb leg, about 7 oz (200 g) each

Spice mix:

  • 1 tbsp (15 ml) dried rosemary
  • 1 tbsp (15 ml) black pepper
  • 1 tbsp (15 ml) garlic powder
  • ½ tsp (2.5 ml) cayenne powder
  • 2 peaches, quartered and pitted
  • 1 can of chickpeas, drained and rinsed (≈ 19 oz / 540 ml)
  • 3–4 tbsp (45–60 ml) ricotta
  • 1–2 sprigs of mint
  • 3–4 sprigs of parsley and basil
  • 1/2 red onion, thinly sliced
  • 1/4 cup (60 ml) olive oil, or more to taste
  • 1–2 tbsp (15–30 ml) red wine vinegar
  • Salt and pepper

Preparation

  1. Pat the lamb slices dry. Coat them with the spice mix and add a pinch of salt on each side.
  2. Preheat the barbecue to medium-high heat and lightly oil the grill.
  3. Grill the lamb slices for 6 to 8 minutes per side, or until cooked to your liking.
  4. Let rest on a cutting board, then slice into strips.
  5. Grill the peach quarters for 1 to 2 minutes on each side.
  6. Mix the chickpeas with the onion, herbs, olive oil, and vinegar. Season with salt and pepper to taste.
  7. Serve the chickpeas on a large plate and top with the lamb slices, grilled peaches, and ricotta.

A recipe by chef Gabrielle Pellerin

Chef’s Tip

Peaches can be replaced with nectarines or apricots when in season.