Salad with lamb leg and hazelnuts

Name: Salad with lamb leg and hazelnuts
Total time: 20 min
Yield: 4
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

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Cooking time: 20 min

Servings: 4

Description

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!

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.

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

Author

Cookinero

Total Reviews: 0

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