Lamb and Caramelised Onion & Thyme Salad Bowl
200 g (7oz) cooked cold lean roast Scotch Lamb i.e. leg or chump, cut into wafer thin slices
3 tbsp olive oil
1 clove garlic, crushed
2 slices rustic bread i.e. ciabatta, torn into croutons
1 large onion, halved and thinly sliced
Half an iceberg lettuce, shredded
2 tomatoes, deseeded and sliced
4 baby beetroots, quartered
2 tsp freshly chopped thyme or 1 tsp dried
2 tbsp white wine vinegar
Salt and freshly ground black pepper
- Heat 1 tbsp oil in a frying pan and fry the garlic and torn bread until the croutons become golden and crisp. Transfer the croutons onto kitchen paper to drain.
- Add the remaining oil to the pan and over a low heat, gently cook the onions until they soften and caramelise and without burning turn a rich golden brown. Be patient as this could take 10-15 minutes. Stir occasionally. Meanwhile layer the lettuce, tomatoes, beetroot and croutons in a salad bowl topping with the sliced lamb.
- Drain the onions well and spoon over the lamb. Stir the white wine vinegar and thyme into the warm pan juices; mix well then drizzle over the salad.
Delicious with cold cooked pork too. Pop a peeled and chopped eating apple in to cook with the onions or add orange or grapefruit segments just to warm through.
You will be surprised at how fulfilling a little leftover cooked meat can be. Finely sliced into a healthy bowl of salad with a finishing flourish of warm caramelised onions. The variations are endless.