Vincent Price Wellington Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces cooked leg of lamb or 12 ounces lamb shoulder, in 1/2 inch cubes
• 2 teaspoons orange liqueur (optional)
• 3 oranges, peeled
• 2 celery ribs, finely chopped
• 2 ounces desiccated coconut
• 1 teaspoon of your favorite curry powder
• 4 tablespoons mayonnaise
• salt & freshly ground black pepper, to taste
• 1 large head romaine lettuce, washed and leaves separated (original recipe did not specify type of lettuce)

Recipe

• 1 trim the lamb of fat and cut into 1/2 inch cubes.
• 2 in a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
• 3 pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
• 4 chop the remaining peeled oranges into 1/4 to 1/2 inch sized pieces, then add to the lamb; add the chopped celery and stir.
• 5 in a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
• 6 add the dressing to the lamb mixture, stir well to coat.
• 7 arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
• 8 garnish salad with the reserved orange sections and serve.