Lamb Salad with Semi-Dried Tomatoes, Feta, and Balsamic Dressing Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Add the Feta: Crumble the feta cheese over the salad mixture, distributing it evenly for bursts of creamy flavor.
- Make the Dressing: Whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl until emulsified to create a flavorful dressing.
- Toss Lamb into Salad: Add the warm, crisp lamb pieces directly into the salad bowl, gently combining to mix the flavors.
- Dress the Salad: Drizzle the prepared dressing over the salad ingredients and toss gently to coat everything evenly without bruising the leaves.
- 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
