32 2008-07-24T00:01:24+01:00 This recipe is ideal for using up both leftover potatoes and leftover lamb. 84 Serves 2 * 3 medium leftover cooked potatoes, grated * 1 onion, peeled and grated * 2 tablespoons chopped [[herbs|parsley]] * [[Salt]] * Ground [[black peppercorns|black pepper]] * [[50g]] [[butter]] * 1 [[eggs|egg]] yolk * 1 teaspoon Dijon [[mustard]] * 1 teaspoon finely chopped garlic * 1 teaspoon lemon juice * 2 tablespoons soured cream * 4 tablespoons [[olive oil]] * 8 slices leftover roast lamb * 2 handfuls salad leaves # Combine the potato, onion, parsley and seasoning, divide into two and shape into a flattened cake shape; cook in hot butter in a non-stick frying pan until golden, then flip over and repeat. # In a bowl whisk together the egg yolk, mustard, garlic, lemon juice and soured cream. Add three-quarters of the oil slowly until emulsified, season. # Toss the lamb with the salad leaves and the remaining olive oil. # Place on top of the potato cake and dribble with the creamy garlic dressing This recipe uses both leftover potatoes and leftover lamb. Try it with other leftover meat such as chicken or ham. false true false false false false false false false 2.99756328685528631379450385812915 7387 22143.0 2 Related recipes false approved AntonyWorrallThompson@lovefoodhatewaste.com 0b85fb68baa92602 32 false Antony Worrall Thompson