Vincent Price Wellington Salad

Ingredients

• 12 ounces cooked leg of lamb or 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)

Directions

1. 1

   Trim the lamb of fat and cut into 1/2 inch cubes.

2. 2

   In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.

3. 3

   Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.

4. 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. 5

   In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.

6. 6

   Add the dressing to the lamb mixture, stir well to coat.

7. 7

   Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.

8. 8

   Garnish salad with the reserved orange sections and serve.