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Lamb Salmon with Rosemary Potatoes and Salad (Andrea)
The perfect lamb salmon with rosemary potatoes and salad (andrea) recipe with a picture and simple step-by-step instructions.
Lamb salmon:
- 4 piece Lamb salmon
- Garlic
- Olive oil
- Herbs
- Coconut oil
For the gravy:
- 1 tbsp Soy sauce
- 2 tsp Tomato paste
- 50 ml Red wine
- 1 Msp Chili sauce
- 1 Msp Fig mustard
- 8 piece Potatoes triplets
- Salt
- Pepper
- 1 bunch Rosemary
Mix of the pick salads:
- 1 tbsp Olive oil
- Spice mixes
- 1 tbsp Balsamic vinegar
- 1 tsp Mustard sweet
- 1 tsp Soy sauce
- 1 tsp Honey
- Salt
- Pepper
- Beetroot
- 20 g Walnuts
- Wash and spin the salad, dressing: mix with 1 teaspoon herb mixture (wild Hilde), 1 tablespoon hot water, 1 tablespoon vinegar, 1 tablespoon olive oil, teaspoon sweet mustard, 1 teaspoon soy sauce and 1 teaspoon honey to make a dressing. Pour the dressing over the salad, sprinkle some seared beetroot and finally the walnuts.
- Boil the potatoes in salted water for 10 minutes, then cut in half and place on a baking sheet. Pour olive oil, coarse salt and rosemary over the top. Cook in a preheated oven at 180 ° C for about 20 minutes.
- Briefly fry the meat in coconut oil in the pan; then leave to rest in the oven for approx. 10 minutes at approx. 150 ° C. Deglaze the frying stock with red wine and season with tomato paste, soy sauce, fig mustard, chilli sauce (sambal manis) – reduce.
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