Vincent Price Wellington Salad - cooking recipe

Ingredients

12 ounces cooked leg of lamb or 12 ounces 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)

Preparation

Trim the lamb of fat and cut into 1/2 inch cubes.
In a bowl, sprinkle meat with the orange liqueur and toss to coat well; set aside.
Pull 4 attractive-looking orange sections from the peeled oranges; set aside for garnish.
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.
In a separate bowl, stir together the coconut, curry powder, mayonnaise, and salt and pepper to taste to make the dressing.
Add the dressing to the lamb mixture, stir well to coat.
Arrange the romaine lettuce attractively on a serving platter, then pile the lamb salad on top.
Garnish salad with the reserved orange sections and serve.