Crispy Lamb Salad with Feta and Balsamic Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add the Feta: Crumble the feta cheese over the salad mixture, allowing its creaminess to complement the fresh salad components.
- 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.
- Toss Lamb into Salad: Add the warm, crispy lamb pieces to the salad bowl and gently toss to combine everything well.
- Dress the Salad: Drizzle the prepared dressing over the salad and toss gently once more to coat all the ingredients evenly.
- 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
