Lamb salmon with salad
easy
30 mins
30 mins
Ingredients
- 600 g Tomatoes
- 375 g Cucumber
- 1 medium onion
- 3-4 Stem(s) fresh oregano (alternatively 1/2 tsp dried oregano)
- 4 TABLESPOONS Essig (z. B. White balsamic)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4-5 Tbsp Olive oil
- 100 g green and black olives
- 2 Garlic cloves
- 1 sprig of rosemary
- 15 g clarified butter
- 4 (150 g each) Lamb salmon
- 5 TABLESPOONS Red wine
- 1/8 l Vegetable broth (instant)
- 1 TEASPOON Tomato paste
- 1 pinch Sugar
- 1 TABLESPOON dark sauce thickener
- 250 g Flatbread
Directions
- 1
Clean, wash and drain the tomatoes and cucumber. Cut tomatoes into slices, cucumber into thin slices. Peel and halve the onion and cut into fine strips. Wash oregano, dab dry and chop except for something to garnish.
- 2
Mix vinegar with salt, pepper and oregano. Gradually fold in the oil and add the onion. Mix tomatoes, cucumber and olives with the vinaigrette. Peel and slice the garlic.
- 3
Wash the rosemary, dab dry and pluck roughly into pieces. Heat clarified butter in a frying pan and fry the lamb salmon for 3-4 minutes, turning them over. Add garlic and rosemary, fry briefly and season with salt and pepper.
- 4
Deglaze with red wine and broth, add tomato paste and sugar and stew covered for about 5 minutes. Stir in the sauce thickener and bring to the boil again briefly. Season sauce with salt and pepper.
- 5
Cut the lamb into slices and arrange on plates with sauce and salad. Serve with flat bread.
Nutrition Facts
550 kcal
41 g
23 g
39 g
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