Lamb Salad with Cherry Tomatoes and Dill
Salads • Mediterranean
Description
Lamb Salad with Cherry Tomatoes and Dill
Ingredients
- Dill 1 tablespoon
- Lamb 30 oz
- Olive Oil 4 tablespoons
- Water 1 tablespoon
- Dill 1 bunch
- Marinated cherries 20 oz
- Parsley 1 bunch
- Pitted olives 1 cup
- Meyer Lemon Juice 1 tablespoon
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Mix coarsely ground dill seeds with salt (1 teaspoon) and black pepper (half a teaspoon).
Step 2
Lightly pound the lamb, sprinkle with spices, and sauté in a heavy skillet with two tablespoons of oil over medium heat.
Step 3
When the meat is browned (about 6 minutes), transfer it to a preheated oven and roast for 20-25 minutes. Bake on the middle rack.
Step 4
Let the cooked meat cool (15 minutes) on a cutting board.
Step 5
Meanwhile, chop the dill (without stems), roughly chop the parsley leaves, cut the cherry tomatoes in half, and slice the olives into rings. Mix everything with fresh lemon juice, salt, pepper, and 2 tablespoons of olive oil.
Step 6
Slice the meat thinly against the grain and place it on top of the tomatoes and greens. Drizzle with the juices released by the lamb during cooking.
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