Lamb Salad with Bell Peppers, Onions and Cucumbers

Ingredients

• 600 g pre-cooked lamb meat (e.g., shoulder with fat layer)
• Sea salt
• pepper (from grinder)
• 5 tbsp olive oil
• 1 cucumber
• 2 red bell pepper halves
• 1 Red Onion
• 4 tbsp apple cider vinegar
• a pinch of sugar
• chili flakes

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with both lower and upper heat.

2. 2.

   Rinse the meat, pat dry, and season with salt and pepper. Brown in 1-2 tbsp hot oil on all sides, remove from pan, and roast on a rack in the oven (fat drips into pan below) for about 1.5 hours.

3. 3.

   Wash the cucumber, trim ends, cut crosswise in half, then slice lengthwise into thin strips or shave. Wash the bell pepper halves, halve them, clean, peel with a vegetable peeler, and cut into strips. Peel the onion and slice into fine rings.

4. 4.

   Whisk together vinegar, remaining oil, salt, pepper, chili flakes, and sugar.

5. 5.

   Remove lamb from oven, let rest briefly, then slice thinly and arrange on plates with cucumber, bell pepper strips, and onions.

6. 6.

   Drizzle dressing over salad and serve immediately.