Print Options:

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
 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

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.


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.


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


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