Thought so much about the grilled leg of lamb all week, I figured I might was well share how we use the leftovers …just in case you had any lingering in your fridge!
Serves 6-8
For the dressing:
1/2 cup olive oil
1/4 cup cider vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp ground black pepper
For the salad:
1/2 cup chopped fresh parsley
8 ounces leftover grilled leg of lamb, sliced into strips
1 cup cooked beans (yields 3 cups cooked)
6 oz roasted red peppers, sliced into strips
1/2 cup kalamata olives, diced
6-8 cups washed mixed greens
Topping
4 ounces goat cheese
1 cup chopped walnuts
Whisk together the ingredients for the dressing. Set aside. Combine the ingredients for the salad in a large bowl. Pour the dressing on top and toss to coat. Serve in one cup servings over bed of mixed greens. Top with goat cheese and walnuts.
PS: Thank you, Joellyn Kopecky, for snapping this photo before you feasted at the cafe!
The lamb salad looks incredibly delicious. Is it a staple of your menu?
If you’d like a variation, which would make it “Greek” rather than “Med,” use feta rather than goat cheese, pine nuts lightly browned instead of walnuts, and don’t dice the olives! You can add fresh dill or oregano with the parsley as well. I’d toss on some fresh figs sliced very thin, but my πεθερά (my Greek mother-in-law) would take them off again!
Oh, JEAN! I’m so there with that! We change menus every week, but it is on the menu this weekend. And now you’re giving me new ideas..