Lamb on its own can be a bit weird in salads: the slight sweetness, the texture, the greasiness... It needs strong flavours to contrast and carry it – and this recipe does just that.
The lamb marinade is based on a throwaway comment by the deeply and importantly talented Tom Norrington Davies: you can tell a good chef when even their asides ooze culinary knowhow. You can, of course, use leftover lamb, in which case just disregard the first part of the recipe. Redcurrants are obvious