Leftover lamb and orange salad

Last updated: 15 December 2020
Preparation: 10 minutes


600g cooked lamb (warm)
4 handfuls mixed lettuce leaves
2 oranges, peeled and sliced
½ red onion, finely sliced
2 handfuls mint leaves, chopped


3 tablespoons orange juice
6 tablespoons olive oil
2 tablespoons white condiment (white balsamic vinegar)
1 tablespoon wholegrain mustard


  1. Shred lamb and toss with salad ingredients in a large bowl or on a platter.
  2. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.
  3. Pour dressing over salad and toss together.

Recipe from Summer TABLE by Jodie Blight


Fill a warm pita bread with any leftovers for a quick and tasty lunch the next day.