Lamb Salad with Almonds
|Rice||1⁄2 Pound (About 225 Grams Or 1 Cup)|
|Pepper||1 , deseeded (Use Red Or Green Variety)|
|Lamb||1 Pound, cooked and diced (About 450 Grams Or 2 2/3 Cups)|
|Mayonnaise||4 Fluid Ounce (About 100 Milliliter Or 4 Cups)|
|Flaked almonds||2 Ounce (About 50 Grams Or 0.5 Cup)|
1 Cook the rice in boiling salted water for 20 minutes.
Drain and refresh in cold water.
Place in a bowl and cool.
2 Chop the celery and pepper and add to the dicedlamb.
3 Season the mayonnaise and stir into the bowl.
4 When ready to serve, arrange the lettuce leaves on a shallow dish and put the lamb mixture on top.
Garnish with almonds