Ingredients
- 800 g of pulp lamb (leg)
- 2 yellow peaches
- 1 spring onion
- Red onion
- pitted Taggiasca olives in oil
- lime
- Orange
- fresh coriander
- fresh chili
- laurel
- rosemary
- thyme
- garlic
- lemon
- vinegar
- extra virgin olive oil
- salt
To prepare lamb sauté with peaches and olives, season the meat with oil, 2 bay leaves, rosemary, thyme, garlic, lemon zest and put it to marinate in the fridge for 8 hours.
Cut diced onion and sweeten it with vinegar for 30 minutes.
Jumbled up peaches, also diced, with the green onion and the onion, rinsed; season with salt, ½ lime and ½ orange juice, coriander, chilli pepper and 1 spoonful of Taggiasca olives.
Reduce marinated flesh into cubes and sauté them briskly in a very hot pan with a veil of oil making them brown on all sides. Serve them with the peach salad.
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