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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
- Cook the asparag using plenty of boiling salted water till tender about 810 minutes or possibly to your liking.
- Drain and refresh in cool water.
- Drain again and dry thoroughly with a tea towel.
- Put the minced mint and sugar in a small bowl pour over the boiling water and leave to infuse for 10 minutes.
- Transfer to a large bowl and whisk in the other dressing ingredients.
- Add in the sliced lamb and asparagus then toss gently but thoroughly to combine.
- Divide between 6 plates or possibly soup dishes.
- Garnish with mint sprigs if using and serve at room temperature.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 6 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.7g | 0% |
| Protein 0.0g | 0% |
