Second time around, lamb and beet salad

1 Servings

Ingredients

Quantity Ingredient
4 mediums Beets,; boiled in their jackets
Mayonnaise to taste; Indian chutney or pickle
1 teaspoon Each of grated ginger and garlic
10 ounces Package thawed frozen \"petite\" peas
2 tablespoons Chopped mint
2 cups Leftover lamb,; fat removed, cubed
Salt and freshly grated pepper
4 Oranges,; cut into supremes
Mint for garnish

Directions

Peel the beets and slice thinly. In a mixing bowl combine the mayonnaise, chutney or pickle, grated ginger and garlic. Add peas and mint and season with salt and pepper. Stir in lamb and season again. Make a ring of alternate slices of beet and orange and center meat salad inside; garnish with mint

Yield: 4 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:46 -0400 From: Meg Antczak <meginny@...>

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