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Lamb salad with mint dressing

Do you have some lamb leftovers from Sunday but not enough for the whole family? Don’t throw it away, but certainly use in a salad:

Preparation time 15 minutes


  • 250 g roasted leg of lamb
  • 150 g green beans
  • 1 bag of fresh mint
  • 50 g pistachios
  • 2 tbsp raspberry vinegar
  • 50 g chopped Pecorino
  • 1 dl olive oil
  • 3 spring onions
  • 1 tbsp icing sugar
  • 1 bag salad with beetroot
  • baked brown rolls


Cut ends of the beans. Boil them in the saucepan in salt water during 3 minutes until al dente. Strain ze under cold water and drain.
I had some beans frozen from the summer so I used those.

Cut the meat into thin slices – I used the leftovers from leg of lamb →. Puree in a food processor or blender with mint leaves, pecorino, pistachio nuts, vinegar and oil until thick, smooth dressing. Transfer the dressing to taste with salt and pepper. Wash the spring onions and cut each into 3 pieces. Heat a little butter in a frying pan. Put the spring onions in the pan, sprinkle with powdered sugar and braise gently begins to caramelize. 3 minutes until sugar Put the salad in the bowl and mix with green beans, spring onions and lamb slices.

Pour over the salad with the dressing and serve me brown bread.

The portion in a bowl is for my husband’s lunch.

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