Hugh Fearnley-Whittingstall
Try Hugh's handy recipe for lamb leftovers that won't cost a mint from River Cottage
Watch the video of the River Cottage team making the lamb salad
Serves 3-4
1. Rinse the pearled spelt or barley, then place in a large pan, cover with cold water and add a good pinch of salt (alternatively, use lamb stock). Bring to the boil, cover and simmer gently until tender - 20-25 minutes for spelt, more like 45 for barley. When cooked, drain well and leave to cool to room temperature.
2. Meanwhile, work over your leftover cold lamb, shredding the meat as you go (and including a little fat), and setting bones and gristle aside for stock.
3. Blanch the greens in lightly salted, boiling water, for about 2 minutes. Drain well, refresh under cold water, and squeeze out excess water with your hands. Toss with the lamb and the spelt, along with about 1 tbsp chopped mint.
4. Combine all the dressing ingredients. Stir into the spelt and lamb mixture, going cautiously - you may not need all the dressing, the salad should not be swimming in it. Check the seasoning.
5. Combine the yoghurt with the remaining chopped mint and a little seasoning.
6. Serve the lamb and spelt mixture with a dollop of minted yoghurt on the side.
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