Olive Magazine
A white platter with green leaves and slices of pink lamb

Lamb with soft herb salad and mint sauce dressing

Published: July 20, 2019 at 11:50 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Make the most of left-over lamb by serving with a fresh mint dressing in a zingy summer salad

  • Gluten free
Nutrition:
NutrientUnit
kcal324
fat19.8g
saturates5.7g
carbs9.6g
sugars9.2g
fibre1g
protein26.3g
salt0.3g
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*This recipe is gluten-free according to industry standards

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.

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