Salad with lamb and mango slices

Salad with lamb and mango slices

Total: 30 Min. | Active: 30 Min.
lactose-free, Low Carb
Nutritional value / people: 395 kcal
, Fat: 28 g
, Carbohydrate: 13 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


½ lime, use only the juice
3 tbsp olive oil
1 ½ tbsp dark soy sauce
1 pinch sugar


50 g peanuts, roughly chopped
2 tbsp oil, for frying
2 lamb loins (approx. 150 g each)
½ tsp salt
1 mango cut into slices approx. 2 mm thick
200 g lettuce, cut into pieces
½ bunch coriander, torn into pieces
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How it's done

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Mix all the ingredients well.


Toast the peanuts in an uncoated frying pan without any oil, remove and set aside. Heat the oil in the same pan. Fry the lamb loins for approx. 3 mins. on each side over a medium heat, remove, season and cut into slices approx. 1 cm thick.

To serve

Combine the lettuce and mango with the dressing and arrange on plates. Place the lamb on top and sprinkle with the reserved nuts and coriander.


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