In this leftover lamb salad recipe, lamb gets a refreshing upgrade for a lighter meal option

Name: In this leftover lamb salad recipe, lamb gets a refreshing upgrade for a lighter meal option
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 500 g leftover slow cooked leg of lamb; 4 garlic cloves, crushed; 2 tsp. flaked sea salt; 2 tsp. paprika; 2 tsp. ground cumin; 1 tsp. ground coriander; 3-4tbsp harissa; 2 tbsp. olive oil; 75 g pea shoots; 2 little gem, torn; 15 g mint; 1/2 cucumber; 3 cooked beetroot, cut into eighths; 100 g feta, crumbled; 200 g dried couscous; 275 mL chicken stock; 4 preserved lemons; 1 tsp. ground cumin; 1 tbsp. paprika; 1 tsp. flaked sea salt; Juice of 2 lemon; 150 mL olive oil

Don't fancy a huge roast dinner, or wondering what to do with leftover lamb? This salad is the perfect lunch or dinner option.

By Ailsa BurtPublished: 01 March 2019

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Do you have leftover lamb from your roast dinner or Easter Sunday lunch? Check this recipe out. Trust us, it's a brilliant way to use up your leftovers.

Shredded roast lamb gets tossed in a preserved lemon and paprika dressing for a zingy and smokey taste. With feta, beetroot, cucumber and couscous, it's a hearty but refreshing meal to keep you satisfied for lunch or your evening meal.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Cal/Serv:

701

Ingredients

500 g
leftover slow cooked leg of lamb
4
garlic cloves, crushed
2 tsp.
flaked sea salt
2 tsp.
paprika
2 tsp.
ground cumin
1 tsp.
ground coriander
3-4tbsp harissa
2 Tbsp.
olive oil
75 g
pea shoots
2
little gem, torn
15 g
mint
1/2
cucumber
3 cooked beetroot, cut into eighths
100 g
feta, crumbled

For the couscous

200 g
dried couscous
275 ml
chicken stock

For the dressing

4
preserved lemons
1 tsp.
ground cumin
1 Tbsp.
paprika
1 tsp.
flaked sea salt
Juice of 2 lemon
150 ml
olive oil

Directions

1. Step 1In a large mixing bowl, stir together the lamb, garlic, salt, paprika, cumin, coriander, harissa and olive oil with a good amount of black pepper. Heat a medium sized pan over a low heat and add the lamb mixture to the pan with 100ml water. Heat gently with the lid half on for 10min. Remove lid and turn up the heat until the lamb is slightly crispy. Leave to one side.
2. Step 2Meanwhile make the couscous. Pour the chicken stock over the cous cous and dot the butter on top. Place a plate on top of the bowl and leave whilst you prepare. Stir the cous cous with a fork, gently breaking up any larger pieces. Season well.
3. Step 3To make the dressing, scrape out the inside from the preserved lemons and discard. Add the rinds to a small food processor with the cumin, paparika, salt, 2tsp lemon juice and the olive oil. Blitz together until finely chopped and season to taste with pepper and lemon juice. Leave to one side.
4. Step 4On a serving platter toss together the little gem, pea shoots and most of the mint leaves. Using a speed peeler, peel the cucumber into ribbons, stopping when you hit the seedy core, discard the core. Toss these through the salad and add the beetroot on top. Spread the lamb over the top of the salad, and sprinkle with the feta and remaining mint leaves. Drizzle over some of the dressing. Serve with the couscous and remaining dressing on the side.

If you're not a fan of the earthiness of beetroots, then roast some butternut squash instead for a filling, but healthy addition.

Crumbled goat's cheese would also work well in this recipe, instead of the feta. However, if you want to make it dairy-free, then simply leave the cheese out all together.

Any salad leaves you have to hand, for example rocket, would work in place of the little gem if you fancy something with a slightly more peppery taste.

For a healthier option to couscous, substitute it with cooked quinoa or bulgar wheat. Crusty bread made into croutons, as the carb would also be delicious in place of a grain.