Lamb on green salad with potato vinaigrette

Name: Lamb on green salad with potato vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Potatoes; 7-10 Tbsp Salt; 300 g released lamb back (lamb salmon); 5-6 Tbsp Oil; 7-10 Tbsp Pepper; 200 g Frisée salad; 50 g Rocket salad; 200 g Cherry Tomatoes; 2-3 TABLESPOONS White wine vinegar; 75 ml Vegetable broth (instant); 7-10 Tbsp red peppercorns

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Potatoes
7-10 Tbsp Salt
300 g released lamb back (lamb salmon)
5-6 Tbsp Oil
7-10 Tbsp Pepper
200 g Frisée salad
50 g Rocket salad
200 g Cherry Tomatoes
2-3 TABLESPOONS White wine vinegar
75 ml Vegetable broth (instant)
7-10 Tbsp red peppercorns

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 15 minutes. Wash the meat and dab dry. Heat 2 tablespoons of oil in a pan and fry the meat in it over medium heat on both sides for 3-4 minutes each. Season with salt and pepper. Remove from the pan and let it rest. Clean, wash and drain the salad. Clean, wash and quarter the tomatoes. Pluck the frisée into bite-sized pieces and arrange on plates together with the arugula and the tomatoes. Drain the potatoes and press them through a potato ricer or mash them finely with a fork. Mix with vinegar. Stir in stock and remaining oil. Season with salt and pepper. Cut meat into very thin slices and arrange on the salad. Add the potato vinaigrette and serve sprinkled with red peppercorns as desired
2
Plate: Mercantile
3
Cutlery: Wellner