Warm Lamb and Carrot Salad

    20 minutes

    This warm lamb salad is a perfect use for leftover lamb. It is rewarmed and served with carrots, radishes and a simple Dijon vinaigrette.

    1 person made this

    Serves: 2 

    • 2 tablespoons olive oil
    • leftover lamb
    • 150g mixed lettuce leaves
    • 1 handful radishes, quartered
    • 1 handful baby carrots, halved lengthwise
    • Dressing
    • 1/2 teaspoon Dijon mustard
    • 1 tablespoon wine vinegar
    • salt and pepper, to taste
    • 4 tablespoons olive oil

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Heat the olive oil in a frypan and gently warm the leftover lamb.
    2. Divide the lettuce leaves between two plates. Scatter the radishes and carrots over the lettuce.
    3. To make the dressing, put the mustard and vinegar in a bowl, season with salt and pepper and whisk. Slowly pour in the olive oil while still whisking.
    4. Drizzle the dressing over the salad and arrange the lamb on top.

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