Lamb, Avocado, and Corn Salad

The Bonne Femme Cookbook is my favorite cookbook, and this is one of my favorite recipes from it. It's a perfect dinner salad for summer; the fresh lime and mint balance the rich lamb and avocado.

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Makes 4 main-dish servings

Ingredients

• 1 1/2 pounds lamb arm chops (also called lamb arm steaks)
• Salt and freshly ground black pepper to taste
• Vegetable oil
• 3 medium-size ears sweet corn
• 3 cups torn mixed greens, preferably including arugula and beet greens
• 1 large avocado, peeled and diced
• 2 scallions (white portion and some tender green tops), chopped (about 1/4 cup)
• 1 small red bell pepper, finely chopped (about 1/2 cup)
• 1 tablespoon snipped fresh mint leaves
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons extra-virgin olive oil

Instructions

1. Season the lamb with salt and pepper. Select a heavy skillet large enough to hold the meat without too much extra room. Add a thin layer of vegetable oil. Heat the oil over medium-high heat and add the lamb. Reduce the heat to medium and cook the lamb, turning occasionally, until done to your liking, 9 to 11 minutes (for medium) for a 1-inch-thick chop. (Keep in mind tha the meat will continue to cook from residual heat while it rests.) Transfer the lamb to a cutting board, cover with foil, and allow to rest for 10 to 15 minutes.
2. Meanwhile, place the corn in a large pot and cover with water. Bring the water to a boil. Cover the pot, turn off the heat, and let the corn remain in the hot water for 10 minutes. Prepare a large bowl of ice water for cooling the cooked corn.
3. Plunge the cooked corn into the ice water, allowing it to stand until the kernels are cool, 2 to 3 minutes. Remove the ears from the water, pat them dry, and cut the kernels off the cobs with a sharp knife.
4. Slice the lamb thinly, discarding the bones, fat and gristle. Place the lamb, corn, greens, avocado, scallions, bell pepper and mint leaves in a salad bowl. Toss gently to combine.
5. In a small bowl combine the lime juice, olive oil, and salt and pepper. Pour the dressing over the salad and toss gently to coat. Divide the salad among four plates and serve.

bon appetit