Wednesday, 21 March 2012

Roast Lamb Salad with Thyme Dressing - Sunday March 19th 2012

We had a lovely roast lamb dinner on Saturday, slow cooked shoulder of lamb, so leftovers to use up on Sunday. Sliced up and mixed with warm new potatoes and mixed salad leaves with the delicious salad dressing recipe from the Guinea Fowl event on Thursday.

This is the original recipe:

4 tablespoons hazelnut oil
2 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 shallot finely chopped
1 teaspoon honey
Fresh thyme leaves

I didn't have any hazelnut oil, so used all olive oil. And I used whole grain mustard, as the seeds are nice in a dressing. 

You just pop all the ingredients into a bowl and whisk up to a nice creamy dressing, then drizzle over your salad. 

Roast Lamb Salad with Thyme Dressing

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