📖 Instructions

1. Prepare the Lamb: If you're using pre-cooked lamb, slice it thinly and set it aside. If you're roasting your own, preheat your oven to 325°F (160°C). Season the lamb with salt, pepper, and any herbs you like (rosemary and thyme are great choices). Roast until cooked to your preference (about 20-25 minutes for medium-rare). Let it rest before slicing.
2. Segment the Oranges: This is important. Carefully peel the oranges, removing all the white pith. Working over a bowl to catch the juices, use a sharp knife to cut along the membranes of each segment, releasing them into the bowl. Squeeze any remaining juice from the orange carcass into the bowl.
3. Prepare the Salad Greens: Wash and thoroughly dry the mixed greens. A salad spinner is your best friend here! Place the dried greens in a large bowl.
4. Assemble the Salad: Add the sliced lamb, orange segments, and crumbled Manchego cheese to the bowl with the greens.
5. Make the Poppy Seed Dressing: In a small jar or container, whisk together the olive oil, orange juice (from segmenting the oranges), honey, Dijon mustard, poppy seeds, salt, and pepper. Taste and adjust seasonings as needed.
6. Dress the Salad: Just before serving, drizzle the poppy seed dressing over the salad. Gently toss to combine, ensuring everything is lightly coated. Be careful not to over-dress the salad, as it can become soggy.
7. Serve Immediately: Plate the salad and serve immediately. A sprinkle of extra poppy seeds or a few fresh mint leaves can add a nice finishing touch.