WetLeather Recipe Database - food for bikers

Name:	Hot Lamb Salad	Contributor:	Martin Golding
Description:	Hot Lamb Salad	Posted:	1994-08-08
Key words:	lamb, alioli	Category:	Main Dishes
ID:	77	Updated:	2006-04-02 08:43:25
Ingredients:	(Bracketed [] items "may" be problems.) 1-2 lb leftover smoked lamb, julienned [Everybody smokes a lamb roast occasionally.] 2 Tbsp lime oil pickle, finely chopped [Everybody keeps lime pickle in the cupboard.] (If you don't have lime pickle, mango would work [;-)]) 1 Tbsp garlic oil [which everybody has some of, because they made a batch of Roasted Garlic Alioli] enough assorted greens for two [we always assorted greens on hand; we eat a lot of salads and iceberg is SO boring.] 1/2 c fresh mint, finely sliced [Everybody who eats lamb grows mint in their garden.] 1/4-1/2 c homemade raspberry vinegar [raspberry season is over. Is there anybody who didn't make their year's supply of raspberry vinegar] 2 Tbsp Roasted Garlic Alioli [Everybody has roast garlic alioli, it's a side effect of making garlic oil.]
Preparation:	Mix the lamb with the pickle, allow to marinate for at least an hour. When ready to serve: Add mint and alioli to salad; sprinkle with vinegar. Heat a wok until it's about to smoke, pour in the garlic oil, saute the lamb until hot and tasty. Toss the lamb with the salad, serve with a nice crusty bread. Buckwheat is particularly good [no comment]. It really is good, and it's incredibly easy to throw together, and looks pretty, and it's a great way to use up that leftover smoked lamb.
Notes:	And as long as we're talking about food. We had a Truly Scrumptious lamb salad for dinner last night. It didn't take more than ten minutes work to throw it together. But there are Problems. The Problems are [bracketed]: Somebody once asked me "Do you eat like this every night?", which confused me completely at the time. I think I'm beginning to understand the question. === Associated comments, apparently on bread: > > (Which reminds me. My first loaf, honey wheat, failed miserably > > last night. Tasted like a salty hockey puck, eh.) Too salty is a different problem than hockey puck. The terminally absent minded among us happen to LIKE hockey pucks, though we prefer to remember to add yeast. OTOH, too much salt would kill the yeast and _make_ a hockey puck. Are you sure that a) you used the right spoon when you measured the salt, and b) you used the right container when you measured the sugar? > Make sure you keep the yeast seperate from any liquid If you're not setting the timer, it doesn't matter. Everything gets mushed together as soon as you hit the button. > Also make sure you have fresh yeast -- lotsa stores > don't keep the freshest stuff around coz folks don't buy a lot. We gave up, and just buy the expensive packets. No measuring, no worrying, no staling, but it's something like .30 a loaf. > Since my divorce though, I have to do all my bread by hand. Bummer. ;) How hard is your tack?
Equipment: