Rosemary lamb with crispy salad

Name: Rosemary lamb with crispy salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Cucumber; 2 medium-sized tomatoes; 1 small onion; 7-10 Tbsp fresh or separated oregano and rosemary; 3 TSP Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 tsp (5 g) Olive oil; 5 Olives; 100 g Lamb salmon (released lamb back); 1/2-1 Garlic clove; 1/2 TEASPOON dark sauce thickener; 50 g Flatbread

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Cucumber
2 medium-sized tomatoes
1 small onion
7-10 Tbsp fresh or separated oregano and rosemary
3 TSP Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 tsp (5 g) Olive oil
5 Olives
100 g Lamb salmon (released lamb back)
1/2-1 Garlic clove
1/2 TEASPOON dark sauce thickener
50 g Flatbread

Directions

1
Wash the cucumber, peel if necessary and cut into thin slices. Wash the tomatoes and cut into eighths. Peel onion and cut into half rings. Wash and pluck or chop fresh herbs
2
Mix 1 tsp vinegar, salt, pepper and oregano. Beat 1/2 teaspoon of oil into it. Mix with cucumber, onion, tomatoes and olives
3
Wash the meat and pat dry. Fry in 1/2 teaspoon hot oil all around for 8-10 minutes. Peel garlic and cut into slices. Fry garlic and rosemary briefly. Season meat and push it to the edge of the pan
4
Deglaze the roast with 2 tsp vinegar and 5 tbsp water and bring to the boil. Thicken sauce and season to taste. Arrange everything and eat the flat bread