Lamb Salad Recipe
A fresh, protein-rich lamb salad bursting with tangy feta, juicy tomatoes, and crispy edges of seared lamb. Quick to make, bold in flavor, and perfect for a light, fulfilling meal.
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.
