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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!
How to cook Salad with lamb leg and hazelnuts
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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