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Roast Lamb Salad on a Potato Cake

This recipe uses both leftover potatoes and leftover lamb. Try it with other leftover meat such as chicken or ham.

By Antony Worrall Thompson

Ingredients show imperial units

Serves 2

3 medium leftover cooked potatoes, grated
1 onion, peeled and grated
2 tablespoons chopped parsley

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ground black pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
50g butter

Butter

Unsalted is better for cooking.

Easy spread butter is ideal for sandwiches and toast.
1 egg
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
yolk
1 teaspoon Dijon mustard
Mustard

Worth keeping a few different types.
- French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
- English is good for roast beef, steak, gammon or sizzling sausages.
- Wholegrain is used in chutney’s and pickles
1 teaspoon finely chopped garlic
1 teaspoon lemon juice
2 tablespoons soured cream
4 tablespoons olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
8 slices leftover roast lamb
2 handfuls salad leaves

Instructions

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

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