Leftover lamb with radicchio, cucumber and mint.

• Lamb chops — 4¼ oz (leftover, sliced)
• Radicchio — 2 cups
• Cucumber — 5¼ oz (½)
• Mint
• Garlic-infused olive oil — 1 Tbsp
• Lemon
• Sea salt

1. Toss the radicchio, cucumber and mint with oil, lemon and salt.
2. Lay the sliced lamb over.

Lamb fat firms up cold — slice the leftover thin so the cool fat dissolves into the dressing as you eat.

Calories ≈ 500 kcal · Protein 32 g · Carbs 9 g · Fat 37 g · Fiber 1 g

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.