Lamb salad with green beans in a mint-mustard sauce


  • 500 grams cold cooked lamb
  • 1 small onion, 5 stalks of green onion
  • 30 cherry tomatoes
  • 250 grams cherry tomatoes
  • For the filling: 250 grams yogurt
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 2 teaspoons mild mustard
  • 1 teaspoon lemon juice
  • 0.5 teaspoons horseradish
  • salt
  • pepper
  • 3 tablespoons chives
  • 3 tablespoons mint

Preparation method (receipt)

Mutton is cut into strips. Onion peel and cut into small cubes. Green part of green onions chop rings. Cut cherry tomatoes into slices. Blanch the green beans, cool, cut into slices. Mix with the meat. For the filling pass garlic through a press, mix with oil, mustard, lemon juice, salt and pepper, add the yogurt, blender. Season to taste. Add horseradish and chopped greens. Mix all the ingredients, let stand in the refrigerator. Serve sprinkled with greens, cherry tomatoes and lemon slices.

lamb onion green onion cherry tomatoes green beans yogurt garlic olive oil mustard lemon horseradish salt pepper chive mint