Lamb Salad with Semi-Dried Tomatoes, Feta, and Balsamic Dressing Recipe

Introduction

This lamb salad is a quick and flavorful way to use leftover roast lamb. With crisped lamb pieces, fresh salad leaves, tangy semi-dried tomatoes, and creamy feta, it’s a perfect light meal ready 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 heat and cook the lamb until it is crisp around the edges.
3. Step 3: In a large bowl, combine the baby salad leaves, sliced red onion, and drained semi-dried tomatoes.
4. Step 4: Crumble the feta cheese over the salad mixture.
5. Step 5: Whisk together the balsamic vinegar, olive oil, salt, and pepper to make a simple dressing.
6. Step 6: Toss the warm, crisped lamb into the salad.
7. Step 7: Drizzle the dressing over the salad and gently mix to combine all ingredients.
8. Step 8: Serve immediately while the lamb is still warm for the best flavor and texture.

Tips & Variations

• If you like, mix the drained olive oil from the semi-dried tomatoes with the balsamic vinegar for a richer dressing.
• Substitute feta with goat cheese for a creamier texture.
• Add toasted pine nuts or walnuts for extra crunch and flavor.

Storage

This salad is best enjoyed fresh due to the warm lamb and crisp salad leaves. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat the lamb separately before adding it back to the salad to avoid wilting the greens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lamb instead of leftover roast lamb?

Yes, you can quickly cook fresh lamb strips in the same way, but be sure to cook them thoroughly and season well before adding to the salad.

What can I use instead of cornflour to coat the lamb?

All-purpose flour or breadcrumbs can be used as alternatives, though cornflour gives a lighter, crispier coating.

Lamb Salad with Semi-Dried Tomatoes, Feta, and Balsamic Dressing Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

This Lamb Salad Recipe is a quick and flavorful dish that combines tender, leftover roast lamb coated and crisped in cornflour with fresh baby salad leaves, semi-dried tomatoes, crumbled feta cheese, and a tangy balsamic dressing. Ready in just 15 minutes, it’s perfect for a light yet satisfying meal that can be served warm for the best taste experience.

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

Ingredients

Scale 1x2x3x

Lamb and Coating

• 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

Salad

• 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

Dressing

• 4 tbsp good quality balsamic vinegar
• 3 tbsp olive oil
• Large pinch of salt and pepper

Instructions

1. Coat the Lamb: Toss the lamb pieces in the cornflour mixture with salt and pepper until well coated, ensuring each piece is evenly covered for a crisp texture.
2. Cook the Lamb: Heat the vegetable oil in a pan over medium heat and cook the lamb pieces until they become crisp at the edges and heated through, stirring occasionally for even cooking.
3. Prepare the Salad Base: In a large bowl, combine the baby salad leaves, thinly sliced red onion, and drained semi-dried tomatoes to form the fresh salad foundation.
4. Add the Feta: Crumble the feta cheese over the salad mixture, distributing it evenly for bursts of creamy flavor.
5. Make the Dressing: Whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until emulsified to create a flavorful dressing.
6. Toss Lamb into Salad: Add the warm, crisp lamb pieces directly into the salad bowl, gently combining to mix the flavors.
7. Dress the Salad: Drizzle the prepared dressing over the salad ingredients and toss gently to coat everything evenly without bruising the leaves.
8. Serve: Serve the salad immediately to enjoy the contrast of warm lamb and fresh vegetables for optimal taste and texture.

Notes

• If using drained semi-dried tomatoes packed in olive oil, you can use the drained oil to enrich the dressing by mixing it with the balsamic vinegar and olive oil.
• This recipe is great for using up leftover roast lamb and can easily be adapted with other salad greens or cheeses according to preference.
• For a lower-fat version, you can reduce the amount of vegetable oil used for frying the lamb and substitute feta with a lower-fat cheese option.
• Ensure the lamb is cooked just until edges are crisp to avoid drying out the meat and maintain flavor.
• Serve immediately as the salad leaves will wilt if left standing too long with the warm lamb.

Keywords: lamb salad, leftover lamb recipe, quick lamb salad, Mediterranean salad, feta salad, semi-dried tomatoes salad