Lamb Salad with Feta, Semi-Dried Tomatoes, and Balsamic Dressing Recipe
A quick and flavorful lamb salad that combines tender leftover roast lamb with fresh baby salad leaves, semi-dried tomatoes, and crumbled feta cheese, all brought together with a tangy balsamic dressing. Perfect for a light lunch or dinner, this recipe takes just 15 minutes to prepare and delivers a delightful mix of textures and Mediterranean-inspired flavors.
- 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
Protein and Vegetables
- 400 g (14 oz) leftover cooked roast lamb, shredded or sliced into bite-size chunks
- 140 g (5 oz) baby salad leaves
- ½ large red onion, peeled and sliced thinly
- 150 g (5.5 oz) pot of semi-dried tomatoes in olive oil, drained
- 100 g (½ cup) feta cheese, crumbled
Coating and Cooking
- 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper
- 3 tbsp vegetable oil
Dressing
- 4 tbsp good quality balsamic vinegar
- 3 tbsp olive oil
- large pinch salt and pepper
Instructions
- Coat the lamb: Toss the shredded or sliced leftover roast lamb pieces in the mixture of cornflour, salt, and pepper to create a light coating that will crisp up on cooking.
- Cook the lamb: Heat the vegetable oil in a pan over medium-high heat. Add the coated lamb pieces and cook until they become crisp on the edges, ensuring a delicious texture contrast.
- Prepare the salad base: In a large bowl, combine the baby salad leaves, thinly sliced red onion, and drained semi-dried tomatoes to form a fresh, flavorful base for the salad.
- Add feta cheese: Crumble the feta cheese over the salad mixture evenly to add a creamy, tangy element.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, and a large pinch of salt and pepper to create a well-balanced dressing.
- Toss in the warm lamb: Add the warm, crisped lamb pieces to the salad bowl, allowing the residual heat to blend the flavors.
- Dress the salad: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly without wilting the leaves.
- Serve immediately: Plate the salad while the lamb is still warm to enjoy the contrasting temperatures and textures at their best.
Notes
- If preferred, you can mix the drained oil from the semi-dried tomatoes with the balsamic vinegar to enhance the dressing’s flavor.
- Using leftover roast lamb makes this recipe quick and reduces food waste.
- For extra crunch, add toasted nuts like pine nuts or walnuts as a garnish.
- This salad is best served immediately to maintain the lamb’s crispness and the salad leaves’ freshness.
Keywords: Lamb salad, leftover lamb recipe, quick salad, Mediterranean salad, feta cheese salad, balsamic dressing, semi-dried tomatoes
