Salad with baked lamb, prunes and narsharab sauce
2 servings
25 minutes
This salad is a combination of refined taste and noble aroma. Roasted lamb, tender and juicy, unfolds in a duet with tart prunes, creating an exquisite contrast. Lettuce leaves add freshness, while walnuts provide texture and a light creaminess. Cucumber refreshes, and green basil fills the dish with aromatic warmth. The key element is the narsharab sauce made from pomegranate juice, which gives the dish a rich sweet-sour note. This salad can be served as an independent dish on a festive table or as an original appetizer before the main course. Inspired by European traditions, it harmoniously combines Eastern motifs and brings gastronomic pleasure to every gourmet.
1
Remove the membranes from the lamb, rub with salt and pepper, and grill in a small amount of olive oil for 1.5 minutes on each side.
- Mutton: 150 g
- Olive oil: 50 ml
2
Wrap the meat with bay leaves in foil and place it in a preheated oven at 200 degrees for about 15 minutes, depending on the thickness of the piece. Slice the cooked meat into thin pieces.
- Bay leaf: 3 pieces
3
Slice the medium cucumber into thin rounds and place them on salad leaves. Add prunes, walnuts, meat, and drizzle with narsharab sauce. Garnish with a couple of basil leaves.
- Cucumbers: 1 piece
- Oakleaf Lettuce: 150 g
- Pitted prunes: 10 pieces
- Peeled walnuts: 10 pieces
- Mutton: 150 g
- Narsharab sauce: 50 ml
- Green basil: 20 g