Individual Lamb Salad Recipe
Ingredients
| 1/2-3/4 lb cooked lamb | ||
| 4 globe artichokes | ||
| Juice of a lemon | ||
| Capers | ||
| Mayonnaise | ||
Directions
Wash artichokes thoroughly and cook in boiling salted water, to which a squeeze of lemon juice has been added until tender if young, about 20 minutes should be long enough.
Drain and cool them, and carefully pull out the centre leaves, so that only a rim of two or three leaves remains.
Remove hairy centre.
Blend diced or minced lamb with a little mayonnaise and a few capers and fill the central cavity of each artichoke.
A sprinkling of paprika will improve the look of the filling.
The central leaves can be served separately in another dish dressed with mayonnaise.
This makes a pretty dish for a summer lunch.
Drain and cool them, and carefully pull out the centre leaves, so that only a rim of two or three leaves remains.
Remove hairy centre.
Blend diced or minced lamb with a little mayonnaise and a few capers and fill the central cavity of each artichoke.
A sprinkling of paprika will improve the look of the filling.
The central leaves can be served separately in another dish dressed with mayonnaise.
This makes a pretty dish for a summer lunch.
Chef
