Recipes

Leftover Spring lamb mint salad

If you fancy something a little lighter on Easter Sunday

Or even if you've got plenty of lamb left over from a huge roast you should definitely try out this twist on the traditional lamb & mint recipe.

Ingredients

  • Lamb leftovers
  • Frozen peas
  • Feta cheese
  • Baby gem lettuce
  • Cucumber
  • FOR THE DRESSING:
  • Mint Infused Olive Oil
  • Fresh lemon juice
  • Natural yogurt
  • Salt & black pepper
  • Mint leaves to serve

Method

  • Boil the frozen peas according to the instructions on the packet. Once cooked plunge the peas into cold water to cool.
  • Chop the lettuce, cucumber and feta. In bowl or jar mix up the ingredients for the dressing and then mix in the salad ingredients, coating the salad in the dressing.
  • Then present the salad in a serving dish, tear up the leftover lamb and serve it over the top of the salad along with torn mint leaves.
  • SERVE
  • You could also serve the lamb warm with the cold salad if you were cooking the lamb on the day. If you wanted to bulk the meal out a little you could add some couscous, bulgar wheat or quinoa to the salad. Pomegranate seeds could be a nice addition to add a burst of colour to the salad, and a trickle of Reserve balsamic over lamb is divine. Have an experiment and let us know what you come up with!
Call Us Now
Find Us

Please wait...

Continue shopping
View basket & checkout
Continue shopping
View basket & checkout