Roast Leg of Lamb Salad

Rating:

3 tablespoons red wine vinegar 2 teaspoons prepared brown mustard 4 tablespoons olive oil 1 teaspoon thyme 1/4 teaspoon salt 1/8 teaspoon pepper 3 pounds lettuce, shredded 1 pound cooked lamb, sliced 1/4 cup freshly grated Parmesan cheese
Serving size: 8 servings \| Calories/serving: N/A
1. In a bowl whisk together red wine vinegar and prepared brown mustard. Add olive oil, thyme, salt, and pepper. Toss with shredded lettuce and arrange on serving plates. 2. Divide thinly sliced, cooked lamb on top. 3. Sprinkle with grated Parmesan cheese. *If using shoulder chops, marinate overnight in bottled marinade to tenderize. For more please see Premium Free Recipes