Lamb Salad With Mint Dressing Recipe
Ingredients
| Cos lettuce | 1 | |
| Cucumber | 1/2 | |
| Pimento | 170 Gram, drained | |
| 2 Ripe pears, halved, cored and sliced | ||
| Green onions spring | 4 , shredded | |
| Lamb | 375 Gram | |
| Natural yogurt | 150 Gram (DRESSING:) | |
| Mint | 2 Teaspoon, finley chopped (DRESSING:) | |
| Clear honey | 1/2 Teaspoon (DRESSING:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Tear the cos lettuce into bite-size pieces and arrange on individual serving plates. Using a canelle knife, remove strips of peel along the length of the cucumber, then slice thinly. Add to the lettuce with the pimento, pear slices and spring onion (shallot).
2. Slice the lamb into thin strips and arrange on top of the individual salads.
3. Mix the dressing ingredients together in a small bowl. Drizzle the dressing over the salad. Garnish with mint sprigs to serve.
2. Slice the lamb into thin strips and arrange on top of the individual salads.
3. Mix the dressing ingredients together in a small bowl. Drizzle the dressing over the salad. Garnish with mint sprigs to serve.
Chef
