Warm slow-roasted lamb salad

Fairlady
8 servings
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Lamb

By Food24 November 03 2009
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Ingredients (14)

3.00 kg lamb — leg
125.00 ml fresh chillies — 573
0.00 sea salt and freshly ground black pepper
2.00 baby spinach
250.00 ml sunflower seeds — toasted
250.00 ml calamata olives — pitted
DRESSING
250.00 ml oil
125.00 ml vinegar
30.00 ml wholegrain mustard
15.00 ml honey
0.00 salt and freshly ground black pepper
250.00 ml yoghurt
125.00 ml mayonnaise
2.00 garlic — cloves, crushed
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Method:

Preheat the oven to 100 &degC.
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.



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