Warm lamb salad with peas and slices

Warm lamb salad with peas and slices

Milk-fed lamb can be distinguished on the plate, for any connoisseur! Its flesh is white, even slightly pink, and is characterized by its tenderness and finesse, often described as incomparable. Its taste is not very pronounced: with delicate nutty taste, it is very sweet! Finally, its grain is narrow, its fat is strong and white.

Duration: Preparation 30 minutes, cooking 45 minutes

Difficulty: easily


For 4 people

  • 1 foot sucking lamb
  • 2 cloves garlic
  • 2 thyme branches
  • 3 bay leaves or 1 rosemary branch
  • 150 g of fresh peas
  • 1 lettuce salad
  • 1 daikon radish
  • 150 g feta
  • 7 tablespoons olive oil
  • 1 tablespoon mustard
  • 1/2 lemon
  • 3 tablespoons cider vinegar
  • salt

  • pepper

  • optional: caper flowers

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Prepare the recipe

  • Take out your lamb an hour before you start cooking.
  • Coat the lamb with olive oil, place the washed and dried herbs on top and wrap the garlic cloves in the shirt, just crushed. Film and let rest for 1 hour at room temperature.
  • Preheat the oven to 180 ° C.
  • Place a baking dish or casserole (cast iron is ideal because it dissipates heat well) over high heat. When the dish is hot, fry the lamb for five minutes.
  • Bake and cook for ten minutes. Add the herbs and garlic. Cook for another ten minutes.
  • To obtain a pleasant caramelization of juices on the surface, do not forget to clean the meat regularly with its own juices.
  • Wrap the lamb in aluminum foil and let it rest for 20 minutes to 3 hours before serving, so that the meat relaxes. After resting for more than 1 hour and 30 minutes, put the lamb back in the oven for a few minutes before serving.
  • While the lamb is resting, boil the fresh peeled peas in a liter of boiling salted water for about fifteen minutes, drain and soak in cold water so that the peas retain their beautiful green color. Drain and reserve.
  • Carefully wash the daikon radish and then cut into thin slices using a mandolin. Book.
  • Prepare the vinegret, then mix the mustard and olive oil, then add the lemon juice and vinegar, salt and pepper. If desired, you can add some caper flowers.
  • We cut the lamb into thin strips, mix it with lettuce, daikon and crumble the slice. Add the dress and enjoy!
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Order directly from the best French manufacturers – focus on La Ferme Lassalle

A small farm located in the Aspe Valley in the Pyrenees-Atlantiques, La Ferme Lassalle is first and foremost a family of shepherds where the flock of sheep has passed from father to son and, today, to daughter. For Julien and Marie-Eve, reasonable breeding and quality of sheep life are essential. Fed exclusively with breast milk, lactating lambs from the Pyrenees offer tender and moist meat with an incomparable taste.

To make this recipe, buy quality ingredients that are AOP and IGP certified, at Pourdebon.com.

Marie-Eve Lassalle Lassalle Farm

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