Colourful Summer Salad with Lamb Chops

Colourful Summer Salad with Lamb Chops

# Main courses # Meat

Colourful Summer Salad with Lamb Chops

Total time 35 mins

10 mins preparation time

25 mins cooking time

A bright and beautiful salad of summer produce and tasty lamb chops.

Ingredients

4 portion(s)

12 

lamb chops

8 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

2 tbsp

rapeseed oil

A few thyme leaves

Freshly ground pepper

150 g

of yogurt

1 ½ tsp

honey mustard

1 ½ tsp

maple syrup

4 

little gem lettuce hearts

1 bunch

of radishes, trimmed

2 

nectarines

100 g

sugar snap peas

2 

avocados

2 ½ tsp

lime juice

200 g

focaccia

Preparation

Step 1

For the marinade, mix 4 tablespoons of Ponzu with oil and thyme and season with pepper. Mix the lamb chops with the marinade and chill for a short time while you prepare the rest of the recipe.

Step 2

Mix the remaining Ponzu, yoghurt, honey mustard and maple syrup for the dressing and season with pepper. Quarter the little gem lettuces and radishes. Cut the nectarines into wedges. Halve the avocados, remove the stone and cut the flesh into slices and immediately drizzle with lime juice so that it does not turn brown.

Step 3

Warm the focaccia briefly in the oven or in oil in a pan and break it into pieces. Arrange the little gem, radishes, nectarines, sugar snap peas and avocados on plates and drizzle with the dressing. Fry lamb chops in a non-stick pan on both sides for approx. 5-8 minutes, place on the salad and serve with focaccia.

Recipe-ID: UK130

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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

For the marinade, mix 4 tablespoons of Ponzu with oil and thyme and season with pepper. Mix the lamb chops with the marinade and chill for a short time while you prepare the rest of the recipe.

Mix the remaining Ponzu, yoghurt, honey mustard and maple syrup for the dressing and season with pepper. Quarter the little gem lettuces and radishes. Cut the nectarines into wedges. Halve the avocados, remove the stone and cut the flesh into slices and immediately drizzle with lime juice so that it does not turn brown.

Warm the focaccia briefly in the oven or in oil in a pan and break it into pieces. Arrange the little gem, radishes, nectarines, sugar snap peas and avocados on plates and drizzle with the dressing. Fry lamb chops in a non-stick pan on both sides for approx. 5-8 minutes, place on the salad and serve with focaccia.

Let us know what you think

Click on the number of stars you want to give: the more the better!

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# Main courses # Summer # Meat # Salads # Vegetables

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