Greek-ish Lamb Salad With Yogurt Dressing

March 4, 2020

A great way to use leftover lamb and enhanced with leftover skhug.

Ingredients

6tablespoons extra virgin olive oil

2tablespoons red wine vinegar

juice of half of lemon

1teaspoon dried oregano

2garlic cloves

1/4cup plain greek yogurt

pinch of salt

1/2head romaine lettuce

5ounces leftover lamb, sliced, reheated or cold

pickled red onion or sliced raw red onion

1/2preserved lemon or fresh lemon, sliced thinly

1/4cup crumbled feta cheese

1/4cup roughly chopped pistachios

skhug, optional

Preparation

1. To prepare dressing, combine all ingredients in a blender and process until smooth.

2. To assemble the salad, tear the romaine leaves off the root end and place romaine leaves on each plate. Scatter the lamb slices, red onions, and preserved lemon slices on the salad. Drizzle with dressing as needed. Do the leftover skhug, if using. Sprinkle with feta and pistachios.