Braised Lamb and nut salad (copy)
| Recipe By: | Betty Ramjathen |
Ingredients
- 200 g lamb neck
- 5 glasses white wine
- salt and black pepper
- 30 g basil, chopped
- 50g punnet fresh parsley, finely chopped
- 50 g walnuts
- 40 g almonds, toasted, plus extra to garnish
- 4 Tbsp olive oil, to drizzle
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Cooking Instructions
- Brown the lamb in 2 Tbsp olive oil in pan, either cut in pieces or whole.
- Add pepper, salt and 2 Tbsp white wine and leave for a few minutes. Remove from heat and place lamb in a large platter.
- For the nut salad, add parsley, almonds, walnuts and basil. Then add salt black pepper and a little white wine and toss salad.
- Enjoy with the salad with the lamb.
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