cookinero.com

Salad with lamb leg and hazelnuts

Ingredients

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

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!

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.