Rosemary lamb salad with shredded sweet potato in a mint and honey sauce

2

This has to be the most delicious salad I have ever invented. The juice of the lamb blended in with the honey and mint is to die for and it’s a perfect filling salad to throw together in just a few short minutes using left over ingredients.

You have the option here of using the leftover meat from a Sunday roast, but if you’re anything like me and scoff a whole leg of lamb in a single afternoon, a nice tender lamb steak will work just as well. The combination of olives and mint add a touch of Morrocan influence to the dish which works really well alongside the shredded sweet potato.

Ingredients

  • Lamb steak
  • Quarter of sweet potato
  • Two spring onions
  • Pine nuts
  • Cherry tomatoes
  • Cucumber
  • Stuffed olives
  • Honey
  • Mint sauce
  • Mint jelly
  • Olive oil
  • Rosemary
  • Salad leaves
  1. Heat a glug of olive oil in a frying pan
  2. Chop up the lamb, place in the frying pan and sprinkle with rosemary
  3. Slice the sweet potato into thin slices and fry in the pan with plenty of olive oil until golden
  4. Chop the spring onions and add to the pan
  5. In a bowl, add a generous helping of honey and mint jelly and half teaspoon of mint sauce
  6. Drizzle the sauce over the lamb in the frying pan and mix well
  7. Prepare the salad by chopping the cherry tomatoes in half and the cucumber into quarters and placing on a bed of lettuce leaves
  8. Dot the olives around the plate and sprinkle on the pine nuts
  9. Transfer the meat onto the salad and serve

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s