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.


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


  • 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.
  • 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!
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