4 servings

Prep Time: 20 minutes


1 to 2 pounds sliced roasted Anderson Ranch Grass-Fed Lamb leg
2 bunches arugula, washed and dried
10 ounces soft, mild goat cheese
1/2 cup toasted pecans
Salt and pepper, to taste
Blackberry Vinaigrette
2 tablespoons Dijon-style mustard
1/4 cup blackberry vinegar
1 tablespoon sugar
2 tablespoons blackberry preserves
1/2 cup olive oil
2 tablespoons fresh herbs, such as basil and thyme
Salt and pepper, to taste


In a bowl, whisk mustard, blackberry vinegar, sugar, blackberry preserves, olive oil, herbs, salt and pepper together; mix well.

Arrange the arugula leaves in mounds. Add some goat cheese in the center of each mound. Arrange the lamb slices around the goat cheese and drizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans.


642 calories, 47 g protein, 14 g carbohydrates,44 g total fat (62% calories from fat), 137 mg cholesterol, 1 g fiber, 1264 mg sodium, 7.62 mg niacin, 0.41 mg vitamin B6, 3.06 mcg vitamin B12, 5 mg iron, 6 mg zinc


Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)