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🥗 Warm Lamb Salad with Papaya

318 kcal · 30 min · 4 servings

Ingredients

• 500 g lamb fillet
• salt
• pepper from the mill
• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 1 bunch arugula
• 150 g mushrooms
• 1 small papaya
• 4 tbsp olive oil
• 4 tbsp light balsamic vinegar

Instructions

1. 1. Pat the lamb fillet dry with a kitchen towel. If the meat was frozen, let it thaw completely first.
2. 2. Season the meat generously with salt and pepper.
3. 3. Cut the bell pepper into quarters.
4. 4. Remove the seeds and white pith from the bell pepper.
5. 5. Rinse the pepper pieces under running water.
6. 6. Cut the cleaned pepper into thin strips.
7. 7. Rinse the arugula under cold water.
8. 8. Dry the arugula, for example in a salad spinner.
9. 9. Clean the mushrooms of dirt.
10. 10. Slice the mushrooms into thin slices.
11. 11. Cut the papaya in half lengthwise.
12. 12. Remove the black seeds from the papaya.
13. 13. Peel the skin off the papaya.
14. 14. Cut the papaya flesh into bite-sized pieces.
15. 15. Heat two tablespoons of olive oil in a large pan.
16. 16. Sear the lamb fillet in the pan on all sides.
17. 17. Cook the meat for a total of 4 to 5 minutes until it is golden brown on the outside.
18. 18. Remove the lamb fillet from the pan and set it aside.
19. 19. Deglaze the pan with a splash of vinegar.
20. 20. Stir the remaining olive oil into the sauce.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Slice the lamb fillet into thin slices.
23. 23. Distribute the arugula and pepper onto the plates.
24. 24. Place the papaya pieces and lamb fillet slices on the salad.
25. 25. Pour the warm sauce from the pan over the finished dish.

Nutrition per serving

• kcal: 318
• Protein: 30 g · Fett/Fat: 15 g · Carbs: 14 g