Salad With Boiled Lamb
- 500g leg of lamb (in a single piece, e.g. loin, filet end, best end of neck)
- 2 litre of 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)
- 50g peeled prawns
- 6 radishes with their tops
- 1/2 loaf of bread
- Salicornia
- Rapeweed oil
- Cider vinegar
- Salt and pepper
- Balsamic vinegar
Cooking Methods:
- Clean the lamb meat and rub it with seasonings salt. Simmer the meat from 1/2 to 12 hours, depending on how much time you've, and how much you want it to be flavoured by salicornia.
- Peel the onion and cut into quarters.
- Boil a pot of water containing the onion, garlic, bay leaves, peppercorns and salt. Lower the lamb in to the water and boil it on low heat for ten minutes. Eliminate the pot from the heat and let the meat soak up the moisture for 10 minutes until it's ready.
- Utilizing a mixer, beat the vegetables using the yoghurt into a smooth puré. Season with salt, pepper along with a dash of cider vinegar.
- Slice the bread very thinly, brush it with rapeweed oil and sprinkle with salt. Toast the slices golden inside a 175°C oven for about four or five 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 rapeweed oil, salt and fresh ground pepper.
- Cut the warm, simmered lamb into thin slices, spooning each with a dab of the purée, 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.
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