Boiled lamb sandwich with goat cheese and lukewarm bean salad

Ingredients for Boiled lamb sandwich with goat cheese and lukewarm bean salad

Instructions for Boiled lamb sandwich with goat cheese and lukewarm bean salad

To prepare the Boiled lamb sandwich with goat cheese and lukewarm bean salad recipe, please follow these instructions:

Peel the parsley, tear the lemon of a lemon and fill the boned lamb breast. Crush with salt and pepper and roll the lamb on the short side to make it a decent thick sausage. Bind the sausage with white cotton yarn, put it in a saucepan. Pour cold water so that it covers, boil and foam thoroughly. Add soup and salt and pepper and boil for approx. 3 - 3 hours. After cooking time, let the lamb brush draw in the boil water approx. 20 min. Boil the soaked beans with the last approx. 30 minutes of cooking time or until they are tender. Then take them up. Chop the garlic and garlic and chop in a little olive oil until ready. Cut the sun-dried tomatoes and olives into strips and chop the cabbage roughly. Add the sun-dried tomatoes, olives and cabbage to the red / garlic mix, add the cooked beans and sauté until the cabbage starts to collapse. Taste with balsamic vinegar and salt and pepper. Cut the cucumber in the tern and chop the chop - both turn into the cabbage mixture. To the goat cheese cream, the goat cheese is mixed with approx. 2 dl of lambs. Taste and give to the light bean salad and the lamb.