Warm slow-roasted lamb salad

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • 3
    kg
    leg of lamb
  • 125
    ml
    olive oil
  • salt and freshly ground black pepper
  • 2
    Litres
    baby spinach leaves
  • 250
    ml
    sunflower seeds, toasted
  • 250
    ml
    calamata olives, pitted
  • Dressing
  • 250
    ml
    oil
  • 125
    ml
    vinegar
  • 30
    ml
    wholegrain mustard
  • 15
    ml
    honey
  • salt and pepper
  • 250
    ml
    yoghurt
  • 125
    ml
    good-quality mayonnaise
  • 2
    cloves garlic, crushed
 

Method

 
Preheat the oven to 100 °C.
Place the lamb in an ovenproof dish.
Rub the olive oil and the salt and pepper all over the lamb.
Cover with foil and roast for twelve hours (ideal to cook overnight).
Serve the lamb either warm or at room temperature.
Place spinach on a plate and spoon the lamb on top of it.
Scatter over sunflower seeds and olives.
Drizzle with lots of dressing.
Dressing
Mix all the ingredients in a bowl and use an electric beater to blend well.
Pour the dressing over the salad and mop up all the juices with chunks of wholewheat yoghurt bread.
 

Read more on: roast  |  lamb
 

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