Layered Lamb Salad with Apple, Radish, and Cucumber

1. 1 Lambpack 600 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 100 g
2. 2 Sunflower oil 10 ml
3. 3 Apples≈ $3.50 per kg 50 g
4. 4 Hard cheesepack 200 g ≈ $2.70 20 g
5. 5 Radishespack 300 g ≈ $1.80 30 g
6. 6 Parsleypack 50 g ≈ $1.50 5 g
7. 7 Green onionspack 50 g ≈ $1.30 20 g
8. 8 Pomegranatepack 1 pcs ≈ $2.50 0.2 pcs
9. 9 Cucumbers≈ $3.67 per kg 50 g
10. 10 Mayonnaise 35 g
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g
13. 13 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim lamb¹ of any silver skin, cut into chunks, season with salt and black pepper. Sear in sunflower oil for 5–7 minutes until browned.

2. Transfer to a slow cooker or pot, add 100 ml water, and simmer for 50–60 minutes until lamb¹ is fork-tender. Cool completely.

3. Finely chop the lamb¹. Slice the apple³ and radish⁵ into thin matchsticks.

4. Grrate the cheese on a box grater, finely chop the parsley⁶, dill¹³, and green⁷ onion, then mix together.

5. Slice the cucumber⁹ into matchsticks, drain excess liquid, and toss with half the mayo.

6. Layer in this order: lamb¹ with mayo, herbs, apple³, cheese, radish⁵, herbs again.

7. Top with cucumber⁹ slices, garnish with pomegranate⁸ seeds, and chill for 30 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.