It’s funny how some of my best meals come from leftovers—and this Lamb Salad Recipe is living proof. Last weekend, after a slow-roasted lamb shoulder feast, I found myself staring at the fridge, debating between a sandwich and something a little brighter. I ended up tossing together this salad, and let me tell you: it’s now a regular in my weekly routine.
This recipe has become a go-to not just for its bold Mediterranean flavors, but for its high-protein, low-carb profile—which makes it perfect for anyone trying to eat lighter without sacrificing satisfaction.
In fact, diets rich in lean protein (like lamb) have been shown to support weight loss and muscle maintenance. Plus, it’s a refreshing break from heavier dishes, especially during warmer months or post-holiday reset meals.
The lamb is dusted in seasoned cornflour and lightly pan-seared until crisp on the edges—creating that irresistible golden crunch. Paired with tangy semi-dried tomatoes, creamy feta, and a rich balsamic dressing, every bite hits that sweet spot of texture, tang, and tenderness.
Serve it with a chilled side of Tzatziki Sauce or a refreshing glass of homemade Lemonade, and you’ve got a dish that feels like a sun-drenched lunch on the Greek coast.
It’s quick. It’s light. And it’s anything but boring.
My Favorite Things About This Recipe!
This isn’t just another salad—it’s one of those rare recipes that ticks every box: easy, flavorful, satisfying, and kind to your health goals. Here’s why I keep coming back to it:
- It started as a leftovers fix—now it’s the main event: I originally whipped this up just to use up some roast lamb, but now I intentionally make extra lamb just to enjoy this salad the next day.
- Weeknight hero: ready in 15 minutes, no extra mess: On busy days, this one-pan wonder saves me. It’s quick to prep, easy to clean up, and doesn’t demand any fancy tools or techniques.
- That tomato oil? Game-changer: Mixing the oil from the semi-dried tomatoes into the dressing adds such a rich, savory depth—it’s my favorite flavor hack.
- Light but filling—hello, balanced eating: Packed with protein and greens, this salad keeps me full without the food coma. It’s perfect when I want something clean and energizing.
- All about the texture: Crispy lamb, creamy feta, juicy tomatoes, and fresh greens—it’s a mix that makes every bite pop.
Lamb Salad Recipe
Equipment
- Frying pan or skillet
- Tongs or spatula
- Mixing bowl
- Chopping-board
- Knife
- Small bowl (for dressing)
- Measuring spoons
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 (you can mix the drained oil with the balsamic for your salad dressing if you like)
- ½ large red onion peeled and sliced thinly
- 100 g 1/2 cup feta cheese crumbled
For the dressing:
- 4 tbsp good quality balsamic vinegar
- 3 tbsp olive oil
- large pinch salt and pepper
Instructions
- Coat the lamb pieces in cornflour, salt, and pepper.
- Heat vegetable oil in a pan and cook lamb until crisp on the edges.
- In a bowl, combine baby salad leaves, sliced red onion, and drained semi-dried tomatoes.
- Crumble feta cheese over the salad mix.
- Whisk balsamic vinegar, olive oil, salt, and pepper to make the dressing.
- Toss the warm lamb into the salad.
- Drizzle the dressing over everything and mix gently.
- Serve immediately while the lamb is still warm.
Nutrition Info:
| Nutrition | Value |
| Calories | 513kcal |
| Carbohydrates | 19g |
| Protein | 27g |
| Fat | 38g |
| Sugar | 4g |
| Sodium | 461mg |
Helpful Tips From My Kitchen To Yours!
- Let the lamb rest at room temp before crisping it: If you’re using leftover lamb from the fridge, take it out 15–20 minutes before cooking. This helps it reheat evenly and develop better texture without drying out.
- Toss the salad with the dressing before adding the lamb: Dressing the greens separately prevents the warm lamb from wilting the leaves too quickly and keeps everything crisp and fresh.
- Use a mix of baby leaves for layered flavor: I love combining baby spinach, arugula (rocket), and baby chard for a peppery, slightly earthy base that holds up well under the bold toppings.
- Flash-fry the lamb in batches for better sear: Overcrowding the pan will steam the meat instead of crisping it. Give the lamb chunks some space and let the edges caramelize.
- Don’t skip the tomato oil in your dressing mix: It’s packed with flavor—think concentrated sun-drenched sweetness. I usually swap out a tablespoon of the olive oil with the tomato oil for a deeper, richer note.
- Crush the feta with your fingers, not a knife: Sounds simple, but hand-crumbled feta gives you varied texture—some creamy smudges, some salty pops—which is exactly what makes each bite interesting.
