Recipe: Sliced Lamb Thai Style

Peel the garlic and shallots, slice them, coat them in flour, and brown them in the hot frying oil, then set aside.

Peel the lemongrass and finely chop it, partially remove the stems of the cilantro, wash it, dry it, and roughly chop it. Pluck the mint leaves and wash them, cut the pomegranate in half and retrieve the seeds.

Cut the slices of leg of lamb into 5 or 6 pieces.

To finish, heat a skillet with 2 tablespoons of olive oil, brown the organic lamb pieces for a few minutes over high heat while stirring, and then, off the heat, pour in the soy sauce. Let cool before adding the cilantro, mint, lemongrass, garlic, and fried shallots, along with the pomegranate seeds, pour in the remaining olive oil, and mix well.