Lamb Salad is a very good way to use up leftover lamb. Serve it for a casual lunch or dinner with tomato salad, hard- boiled eggs and boiled potatoes.
2 spring onions
2 tablespoons fresh parsley
1 lb. lean cooked lamb, preferably from the leg
4 tablespoons olive oil
1 tablespoon white wine vinegar
½ teaspoon black pepper
1 TEASPOON salt
1 teaspoon prepared French mustard
1 teaspoon chopped fresh mint
1 garlic clove, crushed
With a sharp knife, chop the spring onions and parsley very finely until they are almost a puree. Set aside.
Cut the lamb into 1-inch slices and place in a medium-sized serving dish.
In a small mixing bowl, combine the oil, vinegar, pepper, salt, mustard, mint, garlic, spring onions and parsley, beating with a wooden sponn until the ingredients are well blended Pour the dressing over the lamb slices and toss well.
Serve at once.