Lamb And Vegetable Salad
|Boneless lamb chops||1 Pound|
|Garlic||1 Clove (5 gm)|
|Coarsely ground black pepper||1 1⁄2 Pinch (Generous)|
|Salt||1 Tablespoon (Leveled) (Scant)|
|Sweet green pepper||1 Small|
|Yellow sweet pepper||1 Small|
|Sweet red pepper||1 Small|
|Olive oil||4 Tablespoon|
|Red wine vinegar||3 Tablespoon|
|Peppermint||1 Bunch (100 gm) (Fresh)|
Wash and pat the lamb chops dry and cut them into 1/4-inch slices.
Peel the garlic and crush with the pepper and salt.
Wash the eggplants, dry them and cut, unpeeled, into 1-inch cubes.
Mix them with the salt, cover and allow to marinate.
Score a cross in the round end of the tomatoes, then dip in boiling water for a few minutes.
Peel and cut them in half, remove the seeds and slice into strips.
Julienne the peppers and peel and dice the onions.
Place the eggplant cubes in a cloth and press out the water.
Saute the lamb slices in the oil 2 minutes, turning constantly.
Season with the garlic mixture and remove from the pan.
Brown the eggplant in the oil and add to the lamb.
Allow to cool, then mix with the diced tomatoes, onions, sweet peppers, and red wine vinegar.
Wash and pat the peppermint dry; remove the leaves arid chop.
Scatter them over the salad with the olives.