Salad with Boiled Lamb, Prawns, Radishes, Salicornia and Toasted Bread
Thin slices of warm lamb goes perfect to this crispy salad.
INGREDIENTS:
List of ingredients
500 g leg of lamb (in a single piece, e.g. loin, filet end, best end of neck)
2 l water
1 onion
1 clove of garlic
2 carrots
5 bay leaves
10 whole black peppercorns
1 dl drained sheep yoghurt (or natural unsweetened yoghurt /crème fraiche)
50 g peeled prawns
6 radishes with their tops
½ loaf of bread
Salicornia
Rapeseed oil
Cider vinegar
Salt and pepper
Balsamic vinegar
PREPARATION:
Clean the lamb meat and rub it with seasonings salt. Simmer the meat from ½ to 12 hours, depending on how much time you have, and how much you want it to be flavored by salicornia.
Peel the onion and cut into quarters. Boil a pot of water containing the onion, garlic, bay leaf, peppercorns and salt. Lower the lamb into the water and boil it on low heat for 10 minutes. Remove the pot from the heat and let the meat soak up the moisture for 10 minutes until it is ready.
Using a mixer beat the vegetables with the yogurt into a smooth puree. Season with salt, pepper and a dash of cider vinegar.
Slice the bread very thinly, brush it with rapeseed oil and sprinkle with salt. Toast the slices golden in a 175 °C oven for about 4 or 5 minutes.
Clean and rinse the radishes (saving the tops as a garnish), and slice thinly. Mix them with the prawns and salicornia, and marinate them with rapeseed oil, salt, and fresh ground pepper.
Cut the warm, simmered lamb into thin slices, spooning each with a dab of the puree, arrange the salad for serving and decorate with the finest radish leaves.
Finally, add a few drops of balsamic vinegar, laying the toast on top.