LEFTOVER LAMB SALAD

Anita Paddack, this is for you.

I grilled some lamb steaks  the other night, and as usual I overdid it. I found myself with leftovers. Oh, darn.

The next night was one of those nights when I really didn’t feel like cooking or eating anything heavy, which is how I came up with:

Leftover Lamb Composed Salad

It turned out so well it surprised me – a nice, light  salad with Middle Eastern overtones. One note: I think it’s important you make this with lamb you’ve grilled over a charcoal or gas fire. It needs that smokiness to offset some of the other elements of the dish.

You’ll need:

About a half pound of medium rare leg of lamb, preferably grilled, cut into one-half-inch cubes

1½ c. rice

1 large onion

1 large tomato

1 can chickpeas

¼ cup pine nuts or shelled pistachios

Two dozen kalamata or Niçoise-style olives (optional)

Cumin

Salt and pepper

Onion (fine dice)

Garlic

Lemon juice

Olive oil

Red wine vinegar

Small bunch of fresh parsley, chive and mint, chopped

Cook rice according to directions. When done, remove from heat and, while still hot, dust with about one-half teaspoon cumin. Fluff with a fork, put lid back on pot, and set aside.

Prepare vinaigrette with garlic, salt, pepper, more cumin, two tablespoons lemon juice and one-half cup olive oil.

Move warm rice to bowl and add chickpeas, onion, tomato, lamb, and olives if using. Pour vinaigrette onto mixture, add fresh herbs, and toss.

Chill briefly. Before serving, taste for seasoning and, if necessary, toss with a little more olive oil and a splash of red wine vinegar.