Lamb salads. Lamb and radish salad Simple salad with boiled lamb

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Here is a radish vegetable. Once, in ancient times, it formed the basis of the table of our ancestors, and not only the black-earth peasants, but also quite noble boyars. Today, the radish is more exotic than the master of the diet. Oddly enough, that's exactly what she's interested in!

The radish is good in the company of foods that have a bright taste, it perfectly sets off and completes the dishes with its fresh and crunchy accent. You can verify this with an example original salad lamb and radish.

The composition of the salad, in addition to the two main ingredients, includes pickled red onions and freshly prepared homemade mayonnaise, the recipe of which is also attached.

Cooking time: 10 minutes + time for boiling meat / Yield: 4 servings

Ingredients

lamb boiled 200 g
radish 1 medium-sized fruit
red onion 1-2 pieces
egg 1 piece
vegetable oil 130 g
red wine or balsamic vinegar 3 tbsp. spoons
whole grain mustard 1.5 tsp
salt, pepper to taste
fresh parsley

Cooking

Boil the lamb in advance until cooked and cool.

Peel and cut red onions into half rings.

Mix 2 tbsp. tablespoons of vinegar with 100 grams of hot water, and pour the onion with this mixture. Hot water is used, but not boiling water, which speeds up the process of pickling the onion while maintaining the crispy texture of the vegetable.

While the onion is marinating, shred the lamb.

Peel and cut the radish into thin strips.

Mix the meat, radish and pickled onions, draining the marinade.

Prepare the dressing - it will be just homemade mayonnaise. To prepare it, beat the egg into a mixing glass with a blender. Pour everything on top vegetable oil.

“Stepping” on the yolk with a blender and without moving it, start punching the mixture. As soon as you see a well-emulsified mixture appearing from under the blender's foot, you can start moving it around so that the process goes evenly. The mass will turn out tender and homogeneous.

Season mayonnaise with mustard, remaining vinegar, salt and pepper. Poke the sauce again.

Salads with lamb

Option 1

Boiled lamb - 300 g

Potatoes, boiled in their skins - 3 pcs.

Pickled cucumbers - 2 pcs.

Boiled eggs - 2 pcs.

Canned green peas - 3-4 tablespoons

Dill greens - 1 bunch

Tomato sauce - 1 tablespoon

Mayonnaise - 6-7 tablespoons

Separate the lamb from the bones and cut into small pieces. Peel potatoes, cut into strips, mix with meat, add green peas, chopped eggs and finely chopped pickles. Salad, pepper and mix thoroughly, season with a mixture of mayonnaise and tomato sauce, garnish with dill sprigs.

Option 2

Boiled lamb - 500 g

Boiled beets - 1 pc.

Boiled carrots - 1 pc.

Onion - 3 pcs.

Parsley and dill greens - 1 bunch each

Hot red pepper - 1 small pod

Salt - to taste

Table vinegar - 1 tablespoon

Vegetable oil - 2 tablespoons

Mayonnaise - 1 incomplete glass

Peel and grate carrots and beets coarse grater. Cut the onion into thin rings, finely chop the parsley and dill. Cut the lamb pulp into small pieces, mix with boiled vegetables and chopped herbs, salt and season with a mixture of crushed hot pepper with vinegar and vegetable oil. Lettuce put in the refrigerator and stand for 30-40 minutes. Before serving, dress the salad with mayonnaise and garnish with onion rings.

Option 3

Boiled lamb - 300 g

Beans colored boiled - 1 incomplete glass

Green peas - 3 tablespoons

Salted green tomatoes - 3 pcs.

Onion - 2 pcs.

Parsnip root - 1 pc.

Sweet red pepper - 2 pcs.

Salt and ground pepper - to taste

Lemon juice - 1 tablespoon

Mayonnaise - 0.5 cups

Cut lamb into small pieces, mix with beans, chopped onions And green peas. Add finely chopped green tomatoes and grated parsnip root to the salad. Mix the whole mass thoroughly, salt, sprinkle with lemon juice and season with mayonnaise. Remove the seeds from the red peppers, cut the flesh into thin rings and decorate the salad with them.

Option 4

Boiled lamb without bones - 200 g

Boiled potatoes - 4 pcs.

Fresh cucumbers - 2 pcs.

Tomatoes - 2 pcs.

Boiled eggs - 4 pcs.

Garlic - 3-4 cloves

Ground basil - 1 heaping teaspoon

Salt and ground pepper - to taste

Vegetable oil - 3 tablespoons

Finely chop lamb, potatoes, cucumbers and tomatoes. Chop the eggs, mix all the prepared foods, salt and pepper. Prepare the dressing: rub the garlic with salt, gradually pour in the vegetable oil, add the ground basil, mix thoroughly and season the salad with this mixture.

From the book Soups author Ananiev Alexey Ananievich

100. Barley soup with lamb Lamb 55, meat bones 150, pearl barley 50, carrots 20, parsley, celery 10, onion 20, hydrofat 5, herbs 2. Prepare pearl barley in the same way as for Leningrad pickle (42). Cut the roots and onions into small cubes and sauté with fat. IN

From the book Your dumpling author Maslyakova Elena Vladimirovna

With lamb Required: 550 g flour, egg, 1/2 cup water, salt. For the filling: 400 g lamb, 2 onions, salt, pepper. Cooking method. Pour the flour on the table in a pile, make a depression, put salt, an egg, pour in water and knead a stiff dough. For the filling, pass the meat through

From book Festive table author Zykina Olga Vasilievna

Soup with lamb and vegetables Products: 250 g lamb ribs, 1 potato tuber, 1 green bell pepper, 1 carrot, 1 tomato, 75 g celery, 1 onion, 150 g canned corn, 50 g barley groats, green onion, salt. Rinse lamb ribs under cold running water.

From the book Cooking Diary author Mikhailova Irina

Pies with lamb 150 g lamb, 125 g onion, 150 g flour, 1 egg, 40 ml water, 15 g melted fat, salt, spices. Pass lamb (cutlet meat) and onions through a meat grinder, season the mass with salt, pepper, dilute with water. Knead the dough from flour and water with the addition of salt, as

From the book Pots with vegetables, fish, meat author recipes collection

Azerbaijani lamb soup 2–2.5 l of water, 400 g of lamb, 80 g of fat tail or lard, 3 tbsp. spoons of dried peas, 8-10 small potatoes, 1 onion, 1.5 tbsp. spoons of tomato puree or 4–5 tomatoes, 7–9 fresh or 4–6 dried cherry plums, 3–4 peas of allspice, 1/4 tsp.

From the book Dishes with raisins, dried apricots and prunes author Treer Gera Marksovna

With lamb Lamb with prunes, raisins, onions, orange juice, ginger and Ducal cinnamon 800 g lamb 200 g prunes 100 g raisins 2 onions 2 tbsp. tablespoons orange juice 300 ml hot water 1 teaspoon ground ginger 1/2 teaspoon cinnamon olive oil, pepper and salt -

From the book Stews and Casseroles author Treer Gera Marksovna

With lamb Ragout with lamb brisket, onion, prunes, red pepper, cinnamon and saffron "Algiers"? 500 g lamb brisket? 2–3 onions? tablespoons of flour? vegetable oil, cinnamon, saffron, ground red pepper and salt - to taste Lamb brisket

From the book Soups author Treer Gera Marksovna

With lamb Lamb soup with fat tail fat, apples, potatoes, tomatoes, hot peppers, dill and cilantro “Shurpa with fried for all time” ? 500 g lamb? 100 g fat tail fat? 4-5 potatoes? 4 tomatoes or 2 tbsp. spoons tomato paste? 4 bulbs? 2 sour apple? 2 l 500 ml

From the book Nutrition at diabetes author Kozhemyakin R. N.

From the book Cooking in pots author Kozhemyakin R. N.

Soup with lamb Components Lamb - 400 g Water - 1.5 l Onion - 1-2 pcs. Medium-sized carrots - 1-2 pcs. Potatoes - 1-2 pcs. Garlic - 2 cloves Allspice - 5-6 peas Bay leaf - 1 pc. Salt - to taste Cooking method Cut lamb into small pieces

From the book Cooking for a couple author Kozhemyakin R. N.

Soup with lamb Components Lamb ribs - 700 g Water - 2 l Rice - 0.5 cups Onion - 1 pc. Medium-sized carrots - 1 pc. Potatoes - 2 pcs. Black pepper - 5-6 peas Bay leaf - 2 pcs. Salt - to taste Method of preparationLamb, previously fried in

From the book Cooking in a barbecue, grill, on the grill and fire author Kozhemyakin R. N.

Dolma with lamb ComponentsLamb - 500 g Boiled rice - 1 cup Bulb onion - 1 pc. Chopped parsley and dill - 2 tablespoons each Raw egg - 1 pc. Grape leaves - 100 g Salt and ground pepper - to taste Bay leaf- 2 pcs. Allspice - 5-6 peas

From the book Goji Berries, Chia Seeds and Quinoa Grains for Health and Weight Loss author Godua Alexandra

Soup with lamb Components Lamb - 400 g Water - 1.5 l Rice - 0.5 cups Onion - 1 head Medium-sized carrots - 1 pc. Potatoes - 2 pcs. Garlic - 2 cloves Allspice - 5-6 peas Bay leaf - 1 pc. Salt - to tasteChop the lamb

From the book Cooking of the USSR. The best dishes author Kashin Sergey Pavlovich

Soup - kharcho with lamb Components Lamb brisket - 400 g Bulb onion - 2 pcs. Garlic - 3-4 cloves Tomato paste - 2 tablespoons Butter - 2 tablespoons Fresh tomatoes - 3-4 pcs. Rice - 0.5 cup Pitted pickled plums - 0.5 cup Walnuts - 1

From the author's book

Soup with lamb and goji You will need: - 1 kg of lamb ribs; - 20-25 g of leek; - 50 g of goji; - 10-15 g of fresh ginger; Preparation: 1. Wash the lamb ribs, put in a saucepan, fill with water and put on fire. When it boils, remove the foam, drain the first water,

From the author's book

Osh-tuglama (rice with lamb) Ingredients 300 g lamb (pulp), 400 g rice, 120 g tail fat, 200 g carrots, 150 g onions, 20 g green onions, 10 g dill, spices (any), salt. Method of preparation Peel and wash the carrots. Part (use?) boil in 500 ml of water

Pickled cucumber as part of this dish, a special dressing are the most faithful helpers for replenishing electrolyte salts. Succinic acid and other important trace elements and compounds, oh, how a hangover patient needs. Lean lamb contributes to the restoration of normal blood composition. This meat has a lot of iron, lean pieces are easily digested. The main problem is to let the salad survive until the morning. It is so delicious that they eat it as a snack in the first place.

To make a lean lamb salad, you will need

Lamb (only lean) - 300g.

Of course, dairy lambs have the leanest meat, but this is a terrible deficit, so use the neck, brisket. These parts of the lamb are usually boiled.

Pickled cucumber - 2-3 pcs. You can cut even more.

Just use salted, not pickled cucumber. The tastiest thing in this salad is barrel.

Onion - 1 pc.

For dressing sauce:

Brine sauerkraut, vegetable oil, spices.

You can use anything from the following list: thyme, dill, rosemary, marjoram. These aromas well set off the lamb. And be sure to use black pepper in the dressing.

Garlic is better not to add. Fresh spice only exacerbates the hangover. Use greens for decoration. It is tasty and healthy to use arugula, watercress or leaves in the "hangover recipe" young lettuce. They can also lay out the bottom of the salad bowl.

You can prepare a lean lamb salad like this:

Boil the lamb, after removing all the fat. Dip some of the spices into a pot of water.

Cut the cooled meat into fine strips. So the lamb will better absorb the sour-spicy dressing.

Prepare the dressing sauce. Squeeze juice from sauerkraut (natural, without vinegar) cabbage. Add pepper, a little oil, spices. Pour some of the sauce over the thinly sliced onion.

Cut the cucumbers into small cubes so that the salad does not turn into porridge. Gently mix with lamb straws, pour over aromatic sauce and add onions to taste. Decorate the lamb salad as you "fantasize" more.

Situations may be different. And many are not insured from busting alcohol. Being treated with food is much more useful than swallowing chemicals or running for beer. See how to cook carp soup. This oriental recipe from a headache.

Ingredients

Cooking

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