Vincent Price Wellington Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.