*  Exported from  MasterCook  *

                 Second Time Around, Lamb And Beet Salad

Recipe By     :  COOKING MONDAY TO FRIDAY SHOW #MF 6623
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Medium        beets -- boiled in their
                        jackets
                        Mayonnaise to taste
                        Indian chutney or pickle
   1      Teaspoon      grated ginger
   1      Teaspoon      garlic
  10      Ounces        frozen "petite" peas -- thaw
   2      Tablespoons   chopped mint
   2      Cups          leftover lamb
                        fat removed/cubed
                        Salt and freshly grated pepper
   2                    Oranges (2 To 4)
                         -- cut into supremes
                        Mint for garnish

    Peel the beets and slice thinly. In a mixing bowl combine the mayonnaise,
 chutney or pickle, grated ginger and garlic. Add peas and mint and season
 with salt and pepper. Stir in lamb and season again. Make a ring of alternate 
slices of beet and orange and center meat salad inside; garnish with mint Yield 4 servings  

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