TERIYAKI LAMB WITH PEAR AND PARMESAN SALAD
“Wil graag bietjie my kos deel vir ‘n slag. Teryaki lamb met pear and parmesan salad.”
- 2 kg lamb roast
- salt and pepper, to taste
- teriyaki sauce (just enough to smear the meat)
- For the salad:
- 1 packet mixed salad leaves, torn
- 1 packet cocktail tomatoes
- 1 red bell pepper, cut
- 1 red onion, diced
- 1 cucumber, sliced
- 1 fresh pear, sliced
- parmesan shavings
- 1 packet black olives
- mint leaves
- ground black pepper and olive oil, for garnishing
Slow bake the lamb roast at 150 °C covered with salt, pepper and teriyaki sauce (just smear the roast) to taste. Bake for about three hours.
Toss all the salad ingredients together and garnish with ground black pepper and olive oil.
Recipe and photo: Tanya Botha Erasmus
Category:
