Lamb and Berry Salad with Avocados

• From: American Lamb Board

Ingredients

• 1 lb boneless American lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness

• 1 Tbs olive oil

• 1 package (6 ounces) mixed salad greens

• 1 package (6 ounces) raspberries or blackberries

• 1/2 cup toasted pecans

• 1 large ripe avocado, halved, pitted, peeled, and cubed

• 1/3 cup prepared dressing

• Creamy feta cheese and 16 slices of baguette for garnish

Fresh berries, ripe avocados, and toasted pecans surround braised lamb for a perfect meal on a hot summer's eve.

Directions

• In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add 2 cups water. Cover and braise over low heat for 1 hour. Cool in liquid. Remove from liquid. Refrigerate or freeze remaining liquid for use in stock for soup. Cut meat into 1-inch pieces, removing all fat; set aside.
• In salad bowl, combine greens, berries, pecans, and avocado; set aside. Mix lamb with salad dressing. Toss with salad.
• For garnish, spread feta cheese on slices of baguette and brown under broiler.
• Serve salad on plates and garnish with two slices of baguette.