Salad with Roasted Lamb, Prunes, and Narsharab Sauce

Name: Salad with Roasted Lamb, Prunes, and Narsharab Sauce
Prep time: 25 min
Total time: 25 min
Cuisine: European
Ingredients: Lamb 5.3 oz; Oak Leaf Lettuce 5.3 oz; Pitted Wild Apricots 10 pieces; Peeled chestnuts 10 pieces; Courgette 1 piece; Fresh basil leaves 0.7 oz; Narshehab sauce 1 fl oz; Olive Oil 1 fl oz; Bay leaf 3 pieces

Salads | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Salad with Roasted Lamb, Prunes, and Narsharab Sauce

Ingredients

Lamb - 5.3 oz
Oak Leaf Lettuce - 5.3 oz
Pitted Wild Apricots - 10 pieces
Peeled chestnuts - 10 pieces
Courgette - 1 piece
Fresh basil leaves - 0.7 oz
Narshehab sauce - 1 fl oz
Olive Oil - 1 fl oz
Bay leaf - 3 pieces

Step by Step guide

Step 1

Trim the lamb of any membranes, rub it with salt and pepper, and sear it in a grill pan with a small amount of olive oil for 1.5 minutes on each side.

Step 2

Wrap the meat with bay leaves in foil and place it in a preheated oven at 392°F for about 15 minutes, depending on the thickness of the piece. Slice the cooked meat thinly.

Step 3

Slice the cucumber into thin rounds and place them on the lettuce leaves. Add the prunes, walnuts, meat, and drizzle with narsharab sauce. Garnish with a couple of sprigs of fresh basil.