Mexican lamb salad

Mexican lamb salad

With the return of sunny days, I have a terrible craving for salads. As soon as the sun is there, it seems to me quite possible to feed myself only on that. Salads, I love them anyway. But always with a preference for the one that is complete, varied and rich in taste. I particularly like the Mexican flavors with its colorful salads that awaken the taste buds.
I paired it with lamb meat, which goes wonderfully with the avocado, tomatoes and grilled corn that make up my Mexican salad.
I chose to cook the slices of leg of lamb. It is a tender and delicious piece, which is very easy to prepare. Simply sear it in the pan for about 2 minutes on each side.
It’s even better when you let it marinate beforehand with spices. The meat then gorges on the warm flavors of paprika and cumin.

I also chose to use fresh corn. You can of course use ready-made corn, but I advise you to choose it that way instead. You will not regret it. The grains are both crunchy and juicy. It’s a delight !

Mexican Lamb Salad:


Marinade:

4 slices of European leg of lamb (about 500 g)
1 tsp smoked paprika
1 tsp cumin
1 clove of garlic
1 tbsp lime juice
3 tbsp olive oil
salt pepper

Mix spices, grated garlic, lemon juice, oil, salt and pepper.
Pass the slices of lamb in this mixture to coat them well.
Leave to marinate for at least 2 hours in the fridge.

Salad:

1 ear of corn
1 small salad (lettuce)
2 lawyers
200g cherry tomatoes
1 to 2 sweet peppers
1 lime
4 tbsp olive oil
1 tsp honey
salt pepper
fresh coriander

Heat a pan of salted water.
Remove the leaves from the corn on the cob, then cook it for 4 minutes.
Pass under cold water.

In a large dish, arrange the lettuce leaves, the sliced ​​and lightly lemony avocados, the tomatoes cut in half, and the peppers in slices.

Mix lemon juice and honey. Add the oil and season.

Heat a frying pan.
Brush the corn with a little oil and let it grill for a few minutes on each side.

In the same skillet, cook the slices of leg of lamb. For a pink meat, it will take you about 1 minute 30 to 2 minutes per side.

Mexican lamb salad

With a sharp knife, cut the corn kernels and add them to the salad.
Slice the meat and arrange the pieces also on the salad.
Add the vinaigrette and a few coriander leaves.

Taste.

Mexican lamb salad

To finish: if you want to save a little time, or if you can’t find fresh corn on the cob, use already cooked, canned or vacuum-packed corn.


The sweet pepper is slightly spicy. If you prefer, choose a sweet pepper, perfect for salads.


You can use this salad for fajitas or tacos. It will be enough to provide corn tortillas that everyone can garnish with the different elements of the salad.

Article sponsored by the Lamb Interprofession
#enjoyitsfromeurope🇪🇺 #jadorelagneau

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