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Lamb, Apple And Rice Salad

creative.chef's picture
Ingredients
  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)
  Eating apples 2
  Lettuce 1⁄2
  Salted peanuts 2 Ounce (50 Grams, 3/8 Cup)
  Salt To Taste
  Pepper To Taste
Directions

1 Cut the lamb into cubes.
2 Cook the rice in boiling salted water for 20 minutes.
Drain and refresh in cold water.
Cool.
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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Meat
Servings: 
6

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