Recipe for Lamb Asparagus and Mint Salad 
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Yield:
6
Ingredients:
Amount Ingredient
1 kg asparagus bottom third of the stem trimmed away and discarded
1 kg cold roast leg of lamb preferably slightly pink in the middle sliced
----------------- The dressing: ----------------
3 tbl finely chopped mht
1 x heaped tsp sugar
2 tbl boiling water
2 tbl malt vinegar
4 tbl extra virgin olive oil salt and pepper
----------------- To serve: ----------------
Instructions:
Instructions: Cook the asparag using plenty of boiling salted water until tender about 810 min or to your liking.

Drain and refresh in cold water.

Drain again and dry thoroughly with a tea towel.

Put the chopped mint and sugar in a small bowl pour over the boiling water and leave to infuse for 10 min.

Transfer to a large bowl and whisk in the other dressing ingredients.

Add the sliced lamb and asparagus then toss gently but thoroughly to combine.

Divide between 6 plates or soup dishes.

Garnish with mint sprigs if using and serve at room temperature.

Serves 6

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