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60 culturecheesemag.com I N N OVAT I O N 202 3 R E C I P E S Grilled Lamb with a Salad of Spring Lettuces, Fresh Herbs, and Creamy Feta Dressing Lamb is a quintessential spring protein, and pairing it with creamy feta and cooling herbs yields a Mediterranean lunch that is perfect for the first al fresco meal of the season. Serves 4 CREAMY FETA DRESSING: Makes 3 cups 1½ cups mayonnaise 1 cup sour cream 4 ounces sheep's milk feta ¼ teaspoon garlic powder ¼ teaspoon onion powder ¹⁄8 teaspoon kosher salt ¹⁄8 teaspoon ground black pepper ¼ cup chopped scallions ¼ cup chopped flat-leaf parsley ¼ cup chopped fresh dill LAMB: 2 garlic cloves, minced 1 shallot, minced 2 tablespoons chopped fresh oregano 1 lemon, zested and juiced 1 tablespoon Dijon mustard ¼ cup olive oil ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 pound lamb leg, fat removed, sliced into 12 thin strips SALAD: 2 heads bibb lettuce, leaves torn into bite- size pieces 1 cup arugula 1 cup pea shoots 2 tablespoons chopped mint 2 tablespoons chopped basil ¼ cup sliced radish ¼ cup creamy feta dressing Kosher salt and freshly ground black pepper, to taste CREAMY FETA DRESSING: Add all ingredients to a blender or food processor. Blend on high speed until smooth and creamy. If dressing is too thick, add a few tablespoons of water; if it is too thin, add a little more mayonnaise. Refrigerate in an airtight container for up to 2 weeks. LAMB: Combine all ingredients in a sealable plastic bag, seal, and massage bag to coat lamb with marinade. Refrigerate for 45 minutes. Heat a gas or charcoal grill to medium- high heat or until charcoal embers are low and evenly heated. Remove lamb from bag and arrange onto metal skewers. Grill for 3 to 4 minutes on each side. Remove from grill and rest meat on a wire rack for 2 to 3 minutes. Add lettuce, arugula, pea shoots, herbs, and radishes to a large mixing bowl. Drizzle dressing over vegetables and gently toss until vegetables are evenly coated. Season with salt and pepper. Divide salad and grilled lamb between four dinner plates. Serve with remaining dressing on the side.