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Warm Salad of Spring Lamb with Mache, Mushrooms and Fava Beans



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20 oz. lamb, spring, boneless leg, tied
Kosher salt, to taste
Black pepper, ground from a mill, to taste
3 garlic cloves, peeled and cut into strips
7 tbsp. extra virgin olive oil, divided
2 cups Mache lettuce, cleaned, washed, dry
1 tsp. fresh lemon juice
1 tbsp. fresh shallots, peeled, finely minced
1 cup fresh morels, unwashed
1/2 cup crimini mushrooms, washed and quartered
1/2 cup fresh fava beans, shucked, blanched, peeled
1/4 cup lamb stock
1 tbsp. red wine vinegar
1 tbsp. fresh thyme, leaves only


  1. 1
    Rub the lamb leg with 1 tsp. salt and 1 tsp. pepper. Insert the garlic strips randomly into the lamb. In a heavy bottom roasting pan, add 3 tbsp. oil and heat over a medium flame. Add the lamb and brown lamb on all sides. Place the roasting pan into a pre-heated 375°F oven for 15 to 18 minutes or until the internal temperature reaches 115°F. Remove the lamb from the oven and place in a warm place to relax for 20 minutes.
  2. 2
    In a medium-size mixing bowl, add the Mache, 1 tbsp. oil, lemon juice, salt and pepper. Toss gently. Arrange the lettuce on a large plate. Slice the lamb leg into thin, even slices and arrange them on the plate.
  3. 3
    In a heavy bottom sauté pan, add 3 tbsp. olive oil and heat over a low flame. Add the shallots and cook until they become translucent. Add the morels, crimini mushrooms, fava beans, lamb stock, red wine vinegar and simmer for two minutes. Add the thyme and season to taste. Spoon the morel and fava bean mixture over the lamb. Serve at once.


Recipe by: John Coletta, Executive Chef; Caliterra Restaurant, Chicago

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cuisines European, Mediterranean
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