Lamb Salad
1 cup cooked lamb, cubed
6 fingerling potatoes, cooked
1 cup cooked asparagus, bite size
1 cup grape tomatoes
1 small cucumber, diced
1 cup yogurt
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon fresh dill
Salt and pepper
Mixed lettuce
Quarter cooked potatoes, combine with lamb, asparagus, tomatoes. Seed and dice 1 cucumber, squeeze out liquid by placing in tea towel and twisting to remove juice, combine with yogurt, garlic, olive oil, lemon juice, dill, s&p. Arrange meat mixture on bed of lettuce and top with cucumber sauce.