Lamb, Apple and Rice Salad
|Cooked lamb shoulder||1 Pound (450 Grams)|
|Long grain rice||1⁄2 Pound (225 Grams, 1 Cup)|
|Onion||1 , finely chopped|
|Mayonnaise||4 Fluid Ounce (About 100 Milliliter Or 0.5 Tablespoon)|
|Lemon juice||1 Tablespoon (15 Milliliter)|
|Salted peanuts||2 Ounce (50 Grams, 3/8 Cup)|
1 Cut the lamb into cubes.
2 Cook the rice in boiling salted water for 20 minutes.
Drain and refresh in cold water.
3 When the rice is cold, mix the lamb and rice in a bowl with the chopped onion.
Mix the mayonnaise with the lemon juice, season and stir in to the lamb and rice.
Chill for 1 hour.
4 When ready to serve, finely dice the apples.
Arrange the lamb and rice on a bed of lettuce leaves, and garnish with the apples and peanuts