John Myers
Fresh Lamb’s Lettuce with Large Onion Rissole
The perfect fresh lamb’s lettuce with large onion rissole recipe with a picture and simple step-by-step instructions.
- 1 piece Nt meatball according to the recipe see my cookbook, http://www./rezept/386875/Wildschweinklopse.html
- 1 piece Yoghurt dressing
- 125 g Low fat yogurt
- 1 teaspoon Fig honey
- 2 teaspoon Lime olive oil
- 2 tbsp Fresh herbs, garlic chives, smooth parsley, thyme leaves finely chopped
- 1 teaspoon Lime juice
- 1 Knife point Lime zest
- 0,5 piece Garlic clove finely chopped
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt fine
- 200 g Lamb’S lettuce, fresh from our garden, cleaned and washed
- 3 piece Sliced red tomato
- This time (because there is no wild boar at hand) the meatball is prepared with ground beef. I roasted the onions (see picture) and finely gelled them with the meat grinder.
- Mix all dressing ingredients together well and, if necessary, add pepper, salt and lime juice to taste.
- Fold the tomatoes into the dressing. I let it sit for another hour, then add the lamb’s lettuce, and then mix it again carefully.
- As you can see in the first picture, I sow my winter salad in large buckets. So I can cover it more easily in bad weather. I usually have fresh salad until February. It tastes much better than in the store, where it sometimes lies for 3 days before it is bought.
- The onion rissole and the lamb’s lettuce were served with boiled potatoes (Linda variety from home-grown). I didn’t make any sauce. Dips are served to taste. But mostly we take something from the dressing over the potatoes.
- The onions shown were not all for this one meatball, but were also used for something else.
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