australian lamb cucumber and watercress salad

Ingredients

  • Servings: 4-6
  • 1 Australian Lamb leg, boneless
  • 2 tablespoons coarse sea or kosher salt
  • 2 teaspoons freshly ground pepper
  • 2 teaspoons fresh oregano leaves
  • olive oil
  • SALAD
  • 2 Persian or 1/2 english cucumber
  • 1/2 bulb fennel (anise), white part only
  • 2 bunches watercress, leaves separated from roots
  • 3 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 teaspoon Dijon mustard
  • salt and freshly ground pepper, to taste

Description

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