Left-over roast lamb, grated carrot, toasted coconut and raisins

Left-over roast lamb, grated carrot, toasted coconut and raisins

By
From
Mr Wilkinson's Simply Dressed Salads
Photographer
Jacqui Melville

So many fond memories of my Nana Rita’s roasted lamb leg – such a treat.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Nowadays we don’t eat much lamb, but if you have any leftovers, thinly slice the meat and lay on a plate. Grate a large carrot into a bowl; into this tear some mint, parsley and coriander leaves, to which I add some toasted coconut (not too much though!) and some good raisins. Mix together with a splash of good white wine vinegar and some plain yoghurt, then place over your lamb. A great salad for dinner or lunch, with some grilled bread.
Tags:
salad
salads
vegetables
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