Wild Garlic And Lamb Salad
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A spring salad combining tender lamb, new potatoes, and wild garlic with sweet pear and a tangy lemon dressing. The spiced lamb and creamy potatoes provide heft, while the pears add an unexpected sweet note.
Ingredients
- 500 g new potatoes
- 400 g lamb leg steaks cut into bite-sized chunks
- 14.8 ml ground cumin
- 14.8 ml amchoor
- 4.93 ml garlic purée
- 4.93 ml salt
- 29.6 ml olive oil
- 14.8 ml butter
- 4.93 ml salt
- fresh coriander/cilantro leaves roughly chopped
- wild garlic or spinach roughly chopped
- 2 large pears chopped or cut into wedges, skin on
- lemon
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39.9 mg
- Iron: 2.85 mg
- Magnesium: 53.8 mg
- Phosphorus: 246 mg
- Potassium: 873 mg
- Zinc: 3.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 g new potatoes
- 14.8 ml ground cumin
- 14.8 ml amchoor
- 4.93 ml garlic purée
- 4.93 ml salt
- 29.6 ml olive oil
- 14.8 ml butter
- 4.93 ml salt
- lemon
Prepare
- 400 g lamb leg steaks, cut into bite-sized chunks
- fresh coriander/cilantro, leaves roughly chopped
- wild garlic or spinach, roughly chopped
- 2 large pears, chopped or cut into wedges, skin on
Let's Cook
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Step 1.
Place the potatoes in a large pan and add cold, salted water to cover. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until the potatoes are tender when pierced with a fork.
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Step 2.
While the potatoes cook, put the lamb chunks in a bowl with the ground cumin, amchoor, garlic purée, and salt. Stir to coat the meat evenly with the spices.
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Step 3.
Heat 1 tablespoon of the olive oil in a large non-stick frying pan over medium heat. Add the lamb and cook, stirring continuously, for about 5 minutes, until golden brown and beginning to char around the edges. Remove from heat and set aside.
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Step 4.
Drain the cooked potatoes in a colander and let them steam dry for a couple of minutes. Return them to the pan and toss with the remaining 1 tablespoon olive oil and the butter until well coated.
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Step 5.
Transfer the potatoes to a large bowl. Add the chopped coriander, wild garlic (or spinach), and pear pieces. Mix gently to combine.
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Step 6.
Add the cooked lamb to the bowl and pour over the lemon juice. Toss everything again until evenly mixed. Spoon the salad into serving bowls and serve immediately.