Round about now, this year’s lamb is coming into its own flavourwise, plus the price has gone down quite substantially.
Recently, I was lucky enough to grab a special offer half leg of this year’s spring lamb from my local supermarket in West Cork. I roasted it for Sunday lunch, then served with local new season Irish Queens potatoes, buttered baby spinach and fresh mint sauce.
My main course was made from the leftovers of said lamb joint. The meat was succulently tender because I roasted it at 160C covered in foil, with a little water in the roasting tray to keep the meat moist.
There was still plenty of meat left on the bone after our lunch to make this summery Warm Crispy Spiced Lamb Salad. This dish also includes leftover cooked new spuds, fried with the lamb in a fresh garlic and spice mix, then popped on fresh local leaves, with crisp cucumber and ripe tomato.
The fresh garlic is grown in West Cork, freshly picked and moist, unlike the dried garlic we are used to buying in shops. I used my leftover fresh mint sauce for a creamy yogurt dressing, but you could use mint sauce from a jar instead.
3 tbsp olive oil
150g cooked roast lamb, shredded
500g cooked new season potatoes, chopped
1 tbsp dried barbecue seasoning mix
1 tsp smoked paprika
2 cloves fresh garlic, finely chopped
Sea salt and freshly ground black pepper
125g bag fresh salad leaves
2 large ripe tomatoes, chopped
½ cucumber, chopped
4 spring onions, trimmed and finely sliced
For the dressing
2 tsp mint sauce
4 tbsp natural yogurt
Heat oil in a pan until smoking.
- Add lamb shreds, garlic, spice mix and paprika and season. Cook, stirring, till the meat starts to crisp.
- Add potatoes and stir together. Continue cooking until the lamb is crispy and potatoes are browned.
- Season with salt and freshly ground black pepper.
- Remove with a slotted spoon and drain on kitchen paper.
- Mix yogurt with mint sauce
- Arrange leaves on serving plates.
- Divide lamb and potato mix between plates, spooning on top of the leaves.
- Scatter tomatoes, cucumber and spring onions over each plate.
- Finish off with a drizzle of dressing on top of each plate.