🥗 Lamb Salad with Fresh Vegetables and Chili Dressing

Name: Lamb Salad with Fresh Vegetables and Chili Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g lamb meat kitchen-ready (e.g. shoulder with fat layer); sea salt; pepper (from the mill); 5 tbsp olive oil; 1 cucumber; 2 red bell peppers; 1 red onion; 4 tbsp apple cider vinegar; 1 pinch sugar; chili flakes

329 kcal · 30 min · 4 servings

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Ingredients

600 g lamb meat kitchen-ready (e.g. shoulder with fat layer)
sea salt
pepper (from the mill)
5 tbsp olive oil
1 cucumber
2 red bell peppers
1 red onion
4 tbsp apple cider vinegar
1 pinch sugar
chili flakes

Instructions

1. Preheat the oven to 120 degrees Celsius. Set the heating mode to top and bottom heat.
2. Rinse the meat briefly under running water. Pat it completely dry with a kitchen towel. Season it generously with salt and pepper.
3. Heat 1 to 2 tablespoons of oil in a pan. Sear the meat on all sides until brown. Remove it from the pan.
4. Place the meat on a wire rack. Place a drip pan directly underneath. Slide the rack into the oven. Cook the meat for approx. 1.5 hours.
5. Wash the cucumber thoroughly. Cut off the ends. Halve them crosswise. Slice or shred the halves into thin strips.
6. Wash the bell peppers. Halve them and remove the core. Peel the pods with a vegetable peeler. Cut them into strips.
7. Peel the onion. Cut it into thin rings.
8. Whisk the vinegar with the remaining oil. Season the mixture with salt, pepper, chili, and sugar.
9. Remove the lamb from the oven. Let it rest briefly. Slice it into thin slices.
10. Arrange the lamb on plates. Distribute the cucumber strips, pepper strips, and onion rings on top.
11. Drizzle the salad with the dressing. Serve immediately.

Nutrition per serving

kcal: 329
Protein: 33 g · Fett/Fat: 19 g · Carbs: 7 g