Lamb with soft herb salad and mint sauce dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- olive oil
- 300g left-over roast lamb, or lamb leg steaks 2 (about 300g)
- 200g greek yogurt
- 1 tbsp red wine vinegar
- ½ a clove garlic, crushed
- 60g bag baby watercress
- a small bunch dill, torn
- ½ a small bunch flat-leaf parsley, leaves torn
- to serve crusty bread, (optional)
MINT SAUCE DRESSING
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp caster sugar
- a small bunch mint, leaves removed and finely chopped
- 1 shallot, finely chopped
Method
- STEP 1
Heat a little olive oil in a non-stick frying pan and fry the left-over lamb for 3-4 minutes or until crisp and warmed through. If using lamb leg steaks, cook over a high heat for 2-3 minutes on each side then rest on a plate, covered with foil, for 10 minutes. Slice.
- STEP 2
Mix the yogurt with the red wine vinegar, garlic and plenty of seasoning, then spoon over a large platter.
- STEP 3
For the dressing, whisk together all of the ingredients. Toss the lamb with the watercress and herbs, and a little of the dressing, in a bowl then tip onto the platter and drizzle over more of the dressing. Serve with crusty bread, if you like.