Salad with Roasted Lamb, Prunes, and Narsharab Sauce
Salads • European
Description
Salad with Roasted Lamb, Prunes, and Narsharab Sauce
Ingredients
- Lamb 5 oz
- Oak Leaf Lettuce 5 oz
- Pitted Wild Apricots 10 pieces
- Peeled chestnuts 10 pieces
- Courgette 1 piece
- Fresh basil leaves 0 oz
- Narshehab sauce 0 fl oz
- Olive Oil 0 fl oz
- Bay leaf 3 pieces
Step-by-Step Guide
Step 1
Trim the lamb of any membranes, rub it with salt and pepper, and sear it in a grill pan with a small amount of olive oil for 1.5 minutes on each side.
Step 2
Wrap the meat with bay leaves in foil and place it in a preheated oven at 390°F for about 15 minutes, depending on the thickness of the piece. Slice the cooked meat thinly.
Step 3
Slice the cucumber into thin rounds and place them on the lettuce leaves. Add the prunes, walnuts, meat, and drizzle with narsharab sauce. Garnish with a couple of sprigs of fresh basil.
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