Low Carb Lamb Dishes/ Scrumptious Salads: Low Carb Salad Recipes

Leftover Lamb Salad – Perfect #Lunch

So, after our lovely lamb feast we had on the weekend, we had some leftovers… Surprise!

I don’t know about you, but I hate just wasting food, especially really good food, and I always try and create something new and exciting out of those leftovers.

This is what I did with the leftover lamb:


You will need:

The most delicious, tasty leftover lamb {our lamb was roasted over coals, on a spit, basted with a vinegar and salt-based ‘marinade’}

Cream cheese

Mint sauce {make your own or from a jar – I know, I know…}

Mixed baby salad leaves

Cucumber, diced

Secret vinegar & salt-based ‘marinade’ {well it won’t be a secret anymore, now will it?!}

All righty, so start off by mixing a couple of tablespoons of cream cheese with about 2 teaspoons of mint sauce.

Create a bed of lettuce, scatter a handful of diced cucumber on top and drizzle generously with your secret marinade {see below}.

Cut the leftover lamb into bite-sized strips and re-heat it ever so slightly. It should just be warm and the fatty bits melted.
Place the lamb on the salad bed and top with dollops of minty cream cheese.
Oh man, this salad was just awesome – such an explosion of flavour, yet still ‘clean’ and refreshing!
Obviously best enjoyed with a glass of crisp Pinot Grigio.

For the marinade:

{This is enough for a whole lamb – so feel free to reduce the measurements accordingly.}

2 packets whole pickling spice

500ml salt

1 cup of vinegar {normal white vinegar}

3 large onions, finely chopped

2 large cloves of garlic, finely chopped

A dash of Worcestorshire sauce for colour

{This recipe is a family recipe, used for the traditional Argentinian method of roasting lamb, Asado-style.}

Mix all the ingredients together and add 3 litres of boiling water. Divide into 3 or 4 empty 2-litre bottles and top up with more water.
Let it stand overnight.

So, there you have it now – the secret marinade recipe – plus a delicious leftover-lamb-salad.

Trust me, this is one of those recipes that will outshine all others – it is just so simple and perfect, letting the ingredients shine. It is also free of all artificial flavourants, etc and can be used on different meats. {I am going to try it on chicken soon…}


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  • Emma Rudman
    January 16, 2016 at 1:20 am

    Heidi is 500 ml. Sout reg ?

    • Heidi
      January 19, 2016 at 9:30 am

      Hi Emma,

      ja dit is reg – die marinade-resep is genoeg vir 4 liter. Ek hou dit gewoonlik in die yskas, of vries dit ook soms – dis iets wat ek bitter baie gebruik, vir hoender, vleis, souse, ens. so ek het altyd van dit in my yskas.