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Receta Lamb Asparagus And Mint Salad
by Global Cookbook

Lamb Asparagus And Mint Salad
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  Raciónes: 6

Ingredientes

  • 1 kg asparagus bottom third of the stem trimmed away and discarded
  • 1 kg cool roast leg of lamb preferably slightly pink in the middle sliced
  • 3 Tbsp. finely minced mht
  • 1 x heaped tsp sugar
  • 2 Tbsp. boiling water
  • 2 Tbsp. malt vinegar
  • 4 Tbsp. extra virgin extra virgin olive oil salt and pepper sprigs of fresh mint (optional)

Direcciones

  1. Cook the asparag using plenty of boiling salted water till tender about 810 minutes or possibly to your liking.
  2. Drain and refresh in cool water.
  3. Drain again and dry thoroughly with a tea towel.
  4. Put the minced mint and sugar in a small bowl pour over the boiling water and leave to infuse for 10 minutes.
  5. Transfer to a large bowl and whisk in the other dressing ingredients.
  6. Add in the sliced lamb and asparagus then toss gently but thoroughly to combine.
  7. Divide between 6 plates or possibly soup dishes.
  8. Garnish with mint sprigs if using and serve at room temperature.
  9. Serves 6