Roast Lamb Salad on a Potato Cake Recipe | The Student Pocket Guide
This roast lamb salad recipe uses both leftover potatoes and leftover lamb from your classic Sunday roast. You can try this with other meat such as chicken or pork, and make a delicious lunch or main course meal…
3 medium leftover cooked potatoes, grated
1 onion, peeled and grated
2 tablespoons chopped parsley
Ground black pepper
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon finely chopped garlic
1 teaspoon lemon juice
2 tablespoons soured cream
4 tablespoons olive oil
8 slices leftover roast lamb
2 handfuls salad leaves
- Combine the potato, onion, parsley and seasoning, divide in two and shape into a flattened cake; cook in hot butter in a non-stick frying pan until golden, then flip over and repeat.
- In a bowl whisk together the egg yolk, mustard, garlic, lemon juice and soured cream. Add three-quarters of the oil slowly until emulsified, and season.
- Toss the lamb with the salad leaves and the remaining olive oil.
- Place on top of the potato cake and dribble with the creamy garlic dressing.