*This recipe is gluten-free according to industry standards


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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