Lamb, Meat salad, Salad with meat, Salads

Salad with lamb leg and hazelnuts

It often happens that after dinner there is some amount of baked meat left - for example, legs or shoulder blades. Not so much to serve as a main course - but there is always enough for a salad!

Ingredients

Servings 4
  • 300g roasted lamb leg or shoulder
  • 300 g baby spinach
  • 1 Crimean red onion
  • 50 g peeled roasted hazelnuts
  • half a red chili pepper
  • 4 garlic cloves
  • 2 tsp. brown sugar
  • 3 tbsp. l. lime juice, soy sauce and vegetable oil
  • salt

Cooking

Step 1

For the dressing, peel and chop the garlic and chili, mix with sugar, lime juice, oil and soy sauce, blend with an immersion blender until smooth, season with salt.

Step 2

Peel and cut the onion into thin feathers, immediately put in the dressing and mix.

Step 3

Cut the meat into thin slices. Chop the hazelnuts not too finely.

Step 4

Combine all salad ingredients (you can warm the lamb if desired). Serve immediately.

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