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Lamb And Vegetable Salad Recipe
|Boneless lamb chops||1 Pound|
|Garlic||1 Clove (5 gm)|
|Coarsely ground black pepper||1 1⁄2 Pinch (Generous)|
|Salt||1 Tablespoon (Leveled) (Scant)|
|Sweet green pepper||1 Small|
|Yellow sweet pepper||1 Small|
|Sweet red pepper||1 Small|
|Olive oil||4 Tablespoon|
|Red wine vinegar||3 Tablespoon|
|Peppermint||1 Bunch (100 gm) (Fresh)|
Serving size: Complete recipe
Calories 2856 Calories from Fat 1879
% Daily Value*
Total Fat 212 g325.6%
Saturated Fat 9.1 g45.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7325.5 mg305.2%
Total Carbohydrates 130 g43.3%
Dietary Fiber 42.8 g171.2%
Sugars 50.7 g
Protein 121 g242.7%
Vitamin A 327.1% Vitamin C 1185.9%
Calcium 47.7% Iron 60.8%
*Based on a 2000 Calorie diet
Peel the garlic and crush with the pepper and salt.
Wash the eggplants, dry them and cut, unpeeled, into 1-inch cubes.
Mix them with the salt, cover and allow to marinate.
Score a cross in the round end of the tomatoes, then dip in boiling water for a few minutes.
Peel and cut them in half, remove the seeds and slice into strips.
Julienne the peppers and peel and dice the onions.
Place the eggplant cubes in a cloth and press out the water.
Saute the lamb slices in the oil 2 minutes, turning constantly.
Season with the garlic mixture and remove from the pan.
Brown the eggplant in the oil and add to the lamb.
Allow to cool, then mix with the diced tomatoes, onions, sweet peppers, and red wine vinegar.
Wash and pat the peppermint dry; remove the leaves arid chop.
Scatter them over the salad with the olives.