Red meat
Made with thinly sliced leftover pan-cooked lamb, this Iraqi-style cold salad comes together in minutes with pomegranate molasses, sumac, and parsley. Since it requires no cooking, it is one of the quickest ways to use leftover meat.
Thinly slice the leftover pan-cooked lamb and spread it on a large plate.
Mix the pomegranate molasses, olive oil, and salt, then drizzle over the lamb.
Sprinkle the red onion, parsley, and sumac over the lamb and serve immediately.
Serve the lamb close to room temperature; meat straight from the refrigerator does not absorb the sauce as well. No known allergens are listed for this recipe.
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