John Myers
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Lamb Heart – Strips on Bean and Tomato Salad
The perfect lamb heart – strips on bean and tomato salad recipe with a picture and simple step-by-step instructions.
Seasoning broth
- 250 g Green beans
- 1 size Tomato
- 1 middle Onion
- 1 Clove of garlic
- Salt
- Black pepper from the mill
- 1 tsp, go. Vegetable stock powder
- 0,5 liter Water
Salad marinade
- 2 tbsp Seasoning broth
- 1 kl. Onion
- Salt
- Black pepper from the mill
- Balsamic vinegar, white
- Olive oil
- Savory
- Basil
- Parry the heart, roughly remove the fat. Halve and simmer in the spice broth for about 40 minutes. Let cool and cut into fine strips.
- Wash and clean the beans, cut into 3-4 cm pieces and cook them with a little savory in plenty of salted water until they are al dente. Let cool down.
- Peel the tomato if possible and cut into cubes.
- Mix the marinade, finely chop the onion, herbs too, season well.
- Fold in the beans, tomatoes and strips of lamb heart.
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