Name: Lamb with soft herb salad and mint sauce dressing
Total time: 35 min
Yield: 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); 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

A white platter with green leaves and slices of pink lamb

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.