Alive and Cooking

Slow Braised Lamb Salad

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(Serves 4-6)
1 lamb neck, chopped into 3 pieces
1 leek
1 glass white wine
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp paprika
1 glass water
½ Cos lettuce
½ continental cucumber, shaved into ribbons
2 tomatoes, cut into wedges
Squeeze of lemon juice
2 tbsp Fountain Mustard Sauce
Splash extra virgin olive oil


Chop the leek in half. Julienne the bottom section (to be used later).

Roughly chop the top half and place the into an oven dish with the lamb, spices, wine and water.

Seal tightly with foil and braise in an oven at 140°C for 4 hours.

Allow to cool, then remove the meat from the bones and roughly chop.

Heat a pan with a splash of olive oil.

Toss in the chopped lamb and julienne leek and fry until warmed through.

On a large salad platter, lay down some Cos leaves, cucumber ribbons and tomato wedges.

Sprinkle over the warmed lamb and leek.

Dressing. Combine mustard sauce, extra virgin olive oil and lemon juice and drizzle all over the braised lamb salad.

Slow Braised Lamb Salad