Arugula, Honey and Pecan Salad Topped with Goats Cheese (Grilled Lamb Option)

Arugula, Honey and Pecan Salad Topped with Goats Cheese (Grilled Lamb Option)

  • PREP TIME: 10 min
  • COOK TIME: 25 min
  • Serves: 4

Arugula, Honey and Pecan Salad Topped with Goats Cheese (Grilled Lamb Option)

  • PREP TIME: 10 min
  • COOK TIME: 25 min
  • Serves: 4

PAIR WITH

Availability varies by market

Molson Canadian 67

or other LIGHTER & REFRESHING beers

Molson Canadian 67 light, sweet malts is a perfect companion to the nutty pepper flavour of the salad while the clean, crisp fresh taste cuts through the richness of the grilled lamb.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 8 lamb chops, about 2 centimeters thick
  • 4 cloves of garlic, peeled and finely chopped
  • 2 tbsp. (30g) fresh rosemary leaves, picked and roughly chopped
  • 2 tbsp. (30g) fresh thyme leaves, picked and roughly chopped
  • Kosher salt and freshly cracked black pepper to taste
  • ¾ cups (180ml) extra virgin olive oil
  • 6 cups (200g) baby arugula, washed
  • ¼ cup (60g) pecans, toasted and chopped
  • ¼ cup (65ml) lemon juice
  • 2 tbsp. (30ml) honey
  • 1 tbsp. (15ml) Dijon mustard
  • 1 cup (240g) goat cheese, crumbled

Directions

  • Combine the garlic, rosemary, thyme, ¼ cup of olive oil, salt and pepper and rub the mixture on both sides of the lamb chops. Refrigerate for at least an hour.
  • Preheat the BBQ over high heat, and remove the chops from the fridge. Let come to room temperature for 20 minutes.
  • Meanwhile, whisk together the honey, Dijon and lemon juice and stream in the rest of the olive oil. Season with salt and pepper.
  • Grill the lamb chops for 2-3 minutes per side for medium-rare. Remove from the grill and let rest for 5-10 minutes.
  • While the lamb is resting, toss the salad with the vinaigrette, pecans and the goat cheese and serve together.

Molson Canadian 67
Availability varies by market
  • STYLE:Light Lager
  • ABV:3.0%
  • TASTE:Balance of malty sweetness and light hop bitterness.

PAIR WITH

Molson Canadian 67

or other LIGHTER & REFRESHING beers

Molson Canadian 67 light, sweet malts is a perfect companion to the nutty pepper flavour of the salad while the clean, crisp fresh taste cuts through the richness of the grilled lamb.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 8 lamb chops, about 2 centimeters thick
  • 4 cloves of garlic, peeled and finely chopped
  • 2 tbsp. (30g) fresh rosemary leaves, picked and roughly chopped
  • 2 tbsp. (30g) fresh thyme leaves, picked and roughly chopped
  • Kosher salt and freshly cracked black pepper to taste
  • ¾ cups (180ml) extra virgin olive oil
  • 6 cups (200g) baby arugula, washed
  • ¼ cup (60g) pecans, toasted and chopped
  • ¼ cup (65ml) lemon juice
  • 2 tbsp. (30ml) honey
  • 1 tbsp. (15ml) Dijon mustard
  • 1 cup (240g) goat cheese, crumbled

Directions

  • Combine the garlic, rosemary, thyme, ¼ cup of olive oil, salt and pepper and rub the mixture on both sides of the lamb chops. Refrigerate for at least an hour.
  • Preheat the BBQ over high heat, and remove the chops from the fridge. Let come to room temperature for 20 minutes.
  • Meanwhile, whisk together the honey, Dijon and lemon juice and stream in the rest of the olive oil. Season with salt and pepper.
  • Grill the lamb chops for 2-3 minutes per side for medium-rare. Remove from the grill and let rest for 5-10 minutes.
  • While the lamb is resting, toss the salad with the vinaigrette, pecans and the goat cheese and serve together.