Crispy Lamb Salad with Feta and Balsamic Dressing Recipe

Introduction

This quick and flavorful lamb salad is perfect for using leftover roast lamb. Packed with fresh baby leaves, tangy feta, and sweet semi-dried tomatoes, it’s a light yet satisfying meal that comes together in just 15 minutes.

Ingredients

• 3 tbsp vegetable oil
• 400 g (14 oz) leftover cooked roast lamb, shredded or sliced into bite-size chunks
• 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper
• 140 g (5 oz) baby salad leaves
• 150 g (5.5 oz) pot of semi-dried tomatoes in olive oil, drained
• ½ large red onion, peeled and sliced thinly
• 100 g (½ cup) feta cheese, crumbled
• 4 tbsp good quality balsamic vinegar
• 3 tbsp olive oil
• Large pinch of salt and pepper

Instructions

1. Step 1: Coat the lamb pieces evenly in cornflour mixed with salt and pepper.
2. Step 2: Heat the vegetable oil in a pan over medium-high heat and cook the lamb until it is crisp on the edges.
3. Step 3: In a bowl, combine the baby salad leaves, sliced red onion, and drained semi-dried tomatoes.
4. Step 4: Crumble the feta cheese over the salad mix.
5. Step 5: Whisk together the balsamic vinegar, olive oil, salt, and pepper to create the dressing.
6. Step 6: Toss the warm lamb into the salad ingredients.
7. Step 7: Drizzle the dressing over everything and mix gently to combine.
8. Step 8: Serve immediately while the lamb is still warm.

Tips & Variations

• Use the drained oil from the semi-dried tomatoes mixed with balsamic vinegar to add extra flavor to the dressing.
• Swap feta cheese for goat cheese for a creamier texture and tangy twist.
• Add toasted pine nuts or walnuts for added crunch.
• If you don’t have leftover lamb, pan-fry thinly sliced lamb steaks seasoned well as a fresh alternative.

Storage

This salad is best enjoyed fresh with the lamb still warm. If you need to store leftovers, keep the lamb and salad separate in airtight containers in the refrigerator for up to 1 day. Reheat the lamb gently before adding it back to the salad. Avoid storing the dressed salad as the greens may wilt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lamb instead of leftovers?

Yes, you can pan-fry thin slices of fresh lamb steak seasoned with salt and pepper until cooked and slightly crisp to replicate the texture of the leftover roast lamb in this recipe.

What can I substitute for cornflour?

If you don’t have cornflour, you can use all-purpose flour or rice flour to coat the lamb pieces before cooking. The coating helps achieve a crispy edge on the lamb when fried.

Crispy Lamb Salad with Feta and Balsamic Dressing Recipe

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★★★★★

4.7 from 98 reviews

A vibrant and flavorful Lamb Salad that combines crispy-edged leftover roast lamb with fresh baby salad leaves, semi-dried tomatoes, feta cheese, and a tangy balsamic dressing. Perfect for a quick and satisfying meal ready in just 15 minutes.

• Author: Sophie
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 tbsp vegetable oil
• 400 g (14 oz) leftover cooked roast lamb, shredded or sliced into bite-sized chunks
• 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper
• 140 g (5 oz) baby salad leaves
• 150 g (5.5 oz) pot of semi-dried tomatoes in olive oil, drained (reserve oil for dressing if desired)
• ½ large red onion, peeled and sliced thinly
• 100 g (½ cup) feta cheese, crumbled
• 4 tbsp good quality balsamic vinegar
• 3 tbsp olive oil
• Large pinch of salt and pepper

Instructions

1. Coat the Lamb: Place the shredded or sliced lamb pieces in a bowl and toss them with cornflour, salt, and pepper until evenly coated to ensure a crispy texture when cooked.
2. Cook the Lamb: Heat the vegetable oil in a pan over medium-high heat. Add the coated lamb pieces and cook until they develop crisp edges and are warmed through, about 3-5 minutes.
3. Prepare the Salad Base: In a large mixing bowl, combine the baby salad leaves, thinly sliced red onion, and drained semi-dried tomatoes. Mix gently to distribute the ingredients evenly.
4. Add the Feta: Crumble the feta cheese over the salad mixture, allowing its creaminess to complement the fresh salad components.
5. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, and a pinch of salt and pepper. Use the reserved oil from the semi-dried tomatoes if desired to enhance the flavor.
6. Toss Lamb into Salad: Add the warm, crispy lamb pieces to the salad bowl and gently toss to combine everything well.
7. Dress the Salad: Drizzle the prepared dressing over the salad and toss gently once more to coat all the ingredients evenly.
8. Serve Immediately: Plate the salad while the lamb is still warm to enjoy the contrast of textures and flavors at their best.

Notes

• Using leftover roast lamb saves time and adds depth of flavor to this salad.
• Coating the lamb in cornflour before pan-cooking helps achieve a crispy texture.
• You can incorporate the drained oil from semi-dried tomatoes into the dressing for extra richness.
• Serve immediately to enjoy the contrast between warm lamb and fresh salad.
• For a gluten-free version, ensure the cornflour is certified gluten-free.

Keywords: lamb salad, leftover lamb recipe, quick lamb salad, Mediterranean salad, feta cheese salad, balsamic dressing