Lamb and Apricot Salad

lamb and apricot salad

Lamb and Apricot Salad

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Servings: 4
Calories: 642


  • 12 oz cooked lamb diced
  • 14 oz can apricot halves drained and chopped
  • 1/4 pint thick bottled mayonnaise
  • 4 tablespoons natural yoghurt
  • 1 tablespoon clear honey
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • salt and freshly ground black pepper
  • 12 oz potatoes boiled and roughly chopped
  • 1 small lettuce
  • 1 oz toasted flaked almonds


  • Put the mayonnaise in a large bowl and stir in the yoghurt, honey, lemon zest and cinnamon. Season to taste with salt and pepper, then cover and refrigerate for 30 minutes.
  • Mix together the lamb, potatoes and apricots and gently fold into the mayonnaise mixture. Arrange the lettuce leaves in a bowl or shallow dish. Spoon the salad into the centre and sprinkle the almonds over the top. Serve the salad at once.
Calories: 642 kcal
Carbohydrates: 37 g
Protein: 21 g
Fat: 47g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 77 mg
Sodium: 267 mg
Potassium: 1085 mg
Fiber: 6 g
Sugar: 19 g
Vitamin A: 2629 IU
Vitamin C: 31 mg
Calcium: 109 mg
Iron: 3 mg
Ingredients Lamb
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