| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 1 |
|
Clove garlic; crushed |
| 3 |
|
Spring onions; sliced |
| 1 |
tb |
Parsley; finely chopped |
| 1 |
tb |
Basil; finely chopped |
| 1 |
tb |
Thyme; finely chopped |
| 1 |
tb |
Mint; finely chopped |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Sherry vinegar |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Breast of lamb |
| 1 |
tb |
Olive oil |
| 500 |
g |
New potatoes; boiled and diced |
|
|
; (1lb) |
| 1 |
|
Red onion; sliced |
| 1 |
|
Red pepper; sliced |
| 2 |
|
Tomatoes; sliced |
| 1 |
|
120 g bag watercress and spinach |
INSTRUCTIONS
FOR THE SALSA
FOR THE SALAD
Mix all the salsa ingredients together and set aside.
Cook the lamb according to the pack instructions, remove from the
oven and slice when cool.
Mix the salad ingredients together and arrange on a plate. Top with
the lamb and spoon over the salsa.
Converted by MC_Buster.
NOTES : Succulent slices of lamb breast with a fresh colourful salad
and piccante salsa.
Converted by MM_Buster v2.0l.
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