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Leftover lamb and spelt salad
Leftover lamb and spelt salad
added by River Cottage Canteen and Deli Axminster

Rate this recipe:
  • 3-4
  • About 150g pearled spelt (or pearl barley)
  • Lamb stock, if you have any
  • Leftover cold, roast lamb – at least 200g
  • About 100g shredded spring greens or cabbage
  • 2 tbsp chopped mint
  • 3-4 tbsp yoghurt, to serve
  • For the dressing
  • 1 tsp English mustard
  • 1 tbsp apple balsamic, or ordinary balsamic, vinegar
  • 1 tsp sugar
  • 1/4 clove garlic, crushed to a paste with a pinch of salt
  • 3 tbsp rapeseed or olive oil
  • freshly ground black pepper
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Rinse the pearled spelt or barley, then place in a large pan, cover with cold water and add a good pinch of salt (alternatively, use lamb stock). Bring to the boil, cover and simmer gently until tender – 20-25 minutes for spelt, more like 45 for barley. When cooked, drain well and leave to cool to room temperature. Meanwhile, work over your leftover cold lamb, shredding the meat as you go (and including a little fat), and setting bones and gristle aside for stock. Blanch the greens in lightly salted, boiling water, for about 2 minutes. Drain well, refresh under cold water, and squeeze out excess water with your hands. Toss with the lamb and the spelt, along with about 1 tbsp chopped mint. Combine all the dressing ingredients. Stir into the spelt and lamb mixture, going cautiously – you may not need all the dressing, the salad should not be swimming in it. Check the seasoning. Combine the yoghurt with the remaining chopped mint and a little seasoning. Serve the lamb and spelt mixture with a dollop of minted yoghurt on the side.
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