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Lamb Salad

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.

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