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
Ingredients
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
Directions
Preparation:15min ›
Cook:5min ›
Ready in:20min
- Heat the olive oil in a frypan and gently warm the leftover lamb.
- Divide the lettuce leaves between two plates. Scatter the radishes and carrots over the lettuce.
- 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.
- Drizzle the dressing over the salad and arrange the lamb on top.
