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Annette Wegrzyn
Mixed salad with lamb and mint dressing
A tasty recipe. The starter contains the following ingredients: meat, haricots verts (a 150 g), lamb shanks à la minute (about 250 g), butter, pecorino (cheese grated), fresh mint (15 g), pine nuts (roasted), (raspberries ) vinegar, olive oil, spring onions, powdered sugar and rocket salad mix (75 g).
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Ingredients
- 2 dishes haricots verts a 150 g
- 1 dish lamb shreds à la minute approx. 250 g
- 50 g butter
- 50 g pecorino cheese grated
- 1 bag fresh fresh mint 15 g
- 50 g pine nuts roasted
- 2 tablespoons (raspberry) vinegar
- 1 dl olive oil
- 3 bunch onions
- 1 tablespoon powdered sugar
- 1 bag rocket lettuce melange 75 g
Kitchen Stuff
Directions
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Cut ends of haricot verts.
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In pan with plenty of boiling water and salt haricots boil in 3 minutes.
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Rinse in a sieve under cold water and let it drain.
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Meanwhile, sprinkle lamb shank patties with salt and pepper.
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Heat in half of butter and brown in 4 minutes around brown and roast on the inside.
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Cut meat into thin slices.
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Fry mint leaves, pecorino, pine nuts, vinegar and oil into a thick, smooth dressing in a food processor or with a hand blender.
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Season with salt and pepper.
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Clean the forest onions and cut each in 3 pieces.
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Heat residual butter in frying pan.
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Fry the spring onion, sprinkle with powdered sugar and simmer for 3 minutes until sugar begins to caramelize.
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spread melange over four large plates.
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Arrange haricots verts, spring onions and lamb slices..
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Nutrition
585Calories
Sodium10% DV230mg
Fat82% DV53g
Protein40% DV20g
Carbs3% DV9g
Fiber8% DV2g
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