Vincent Price Wellington Salad

Most recipes I've found online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on one from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price.

• Ready In: 15 mins
• Serves: 4-6

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)

Directions

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