Lamb salad with cherry tomatoes and dill
4 servings
60 minutes
Salad with lamb, cherry tomatoes, and dill is a true embodiment of Mediterranean culinary sophistication. This dish combines the tenderness of roasted lamb with the juiciness of fresh vegetables and the aroma of herbs. The lamb, carefully seasoned with dill seeds, salt, and black pepper, is sautéed and baked to perfection before being sliced thinly. The refreshing greens of parsley and dill add lightness to the salad, while cherry tomatoes and olives provide a distinct tanginess and richness of flavor. Lemon juice and olive oil harmoniously complete the composition, giving the dish freshness and a Mediterranean character. This salad is perfect as an exquisite appetizer or a light dinner that immerses you in the atmosphere of the sunny Mediterranean coast.
1
Mix coarsely ground dill seeds with salt (1 teaspoon) and black pepper (half a teaspoon).
- Dill seeds: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
2
Lightly pound the lamb, sprinkle with spices, and fry in a heavy skillet with two tablespoons of oil over medium heat.
- Lamb: 800 g
- Olive oil: 4 tablespoons
3
When the meat is browned (about 6 minutes), send it to a preheated oven for 20-25 minutes. Bake on the middle rack.
- Lamb: 800 g
4
Leave the cooked meat to cool for 15 minutes on the cutting board.
- Lamb: 800 g
5
Meanwhile, chop the dill (without stems), roughly chop the parsley leaves, cut the cherry tomatoes in half, and slice the olives into rings. Mix everything with fresh lemon juice, salt, pepper, and 2 tablespoons of olive oil.
- Dill: 1 bunch
- Parsley: 1 bunch
- Cherry tomatoes: 500 g
- Pitted olives: 1 glass
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 4 tablespoons
6
Slice the meat very thinly across the grain and place it on the tomatoes with herbs. You can drizzle the juice released by the lamb while it was cooking on top.
- Lamb: 800 g