John Myers
Roast Beef on Lamb’s Lettuce with Currant Vinaigrette
The perfect roast beef on lamb’s lettuce with currant vinaigrette recipe with a picture and simple step-by-step instructions.
- 12 Discs Thinly sliced roast beef
- 75 g Lamb’S lettuce
- 50 g Manchego or Parmesan in thin slices
Red currant vinaigrette
- 2 tbsp Black currant jelly
- 2 tsp Mustard medium hot
- 2 tbsp Balsamic bianco
- 3 tbsp Olive oil
- 2,5 tbsp Water
- Salt
- Pepper from the grinder
- Wash the lettuce and spin dry carefully. Cut the Manchego or Parmesan into thin slices with a peeler.
- Heat the currant jelly lukewarm in a saucepan. Mix together mustard, balsamic vinegar, 2 1/2 tbsp water, salt and pepper. Gradually stir in the currant jelly and olive oil.
- Spread a handful of lamb’s lettuce on each plate. Arrange 3 slices of roast beef on each of the lamb’s lettuce. Drizzle generously with the vinaigrette. Sprinkle with manchego and freshly ground pepper.
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