Lamb Salad with Mint

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g lamb fillet (s)
  • 1 lettuce (pick lettuce), red
  • 60 g tomato (s), yellow
  • 60 g cherry tomato (s), red
  • 1 tablespoon vinegar (white wine vinegar)
  • 0.5 teaspoon ½ mustard (Dijon), finely ground
  • 1 tablespoon mint, fresh, chopped
  • 0.5 teaspoon ½ sugar
  • 100 g cheese (Gouda)
  • olive oil
Lamb Salad with Mint
Lamb Salad with Mint

Instructions

  1. Parry (separate) meat from fat and tendons. Wash the tomatoes.
  2. Heat the olive oil in a pan and add the meat. Fry over medium heat, turning frequently. Do not fry for longer than 7-8 minutes (medium) - the meat should still be pink in the middle. Place on a plate and cover loosely with foil. Let cool, then cut diagonally into slices.
  3. Wash the lettuce thoroughly, dry it and cut it into bite-sized pieces. Distribute on 4 plates. Now arrange tomatoes and lamb on top.
  4. Put the olive oil, white wine vinegar, mustard, mint and sugar in a small screw-top jar and shake well.
  5. Cut the cheese into 1 cm thick and 4 cm long pieces and pat dry with kitchen paper. Put the olive oil in a pan and fry the cheese over a medium heat for about 2 minutes until it is golden brown. Turn occasionally. Arrange the warm cheese on the salad. Shake the sauce again briefly, drizzle over the salad and serve immediately.

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