VIDEORECIPE Easy and quick lamb salad

Boil the lamb in salted water until tender. Cool it and cut it into strips or small cubes. Leave the meat in the broth for 1 night.

Drain liquid from canned peas.

Peel the onion and cut it into small cubes.

Add sugar, a pinch of salt and vinegar to the chopped onion. Stir and leave the onion to marinate for 30 minutes. Then drain the vinegar from the pickled onion.

Hard-boil eggs, cool and peel. Then cut it into small cubes.

Peel the carrots and grate on a coarse grater.

In a frying pan, heat the vegetable oil, put the carrots and fry, stirring, for about 7 minutes until soft. Refrigerate roasted carrots.

In a salad bowl, combine pickled onions, canned peas, eggs, boiled meat and carrots.

Season with salt, pepper and mayonnaise. Mix well.

Place in the refrigerator for 20 minutes before serving and enjoy!