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Roast Lamb Salad on a Potato Cake

Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

This recipe uses both leftover potatoes and leftover lamb. Try it with other leftover meat such as chicken or ham.

 3 medium leftover cooked potatoes, grated
 1 onion, peeled and grated
 2 chopped parsley
 Salt
 Ground black pepper
 50 g butter
 1 egg yolk
 1 tsp Dijon mustard
 1 tsp finely chopped garlic
 1 tsp lemon juice
 2 tbsp soured cream
 4 tbsp olive oil
 8 slices leftover roast lamb
 2 handfuls salad leaves
1

Combine the potato, onion, parsley and seasoning, divide into two and shape into a flattened cake shape; cook in hot butter in a non-stick frying pan until golden, then flip over and repeat.

2

In a bowl whisk together the egg yolk, mustard, garlic, lemon juice and soured cream. Add three-quarters of the oil slowly until emulsified, season.

3

Toss the lamb with the salad leaves and the remaining olive oil.

4

Place on top of the potato cake and dribble with the creamy garlic dressing.