Warm 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, combining tender, crispy meat with fresh salad leaves and tangy feta. Ready in just 15 minutes, it’s perfect for a light lunch or easy dinner that feels special.

Ingredients

• 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
• 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 the cornflour mixture 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, about 3–4 minutes.
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 create the dressing.
6. Step 6: Toss the warm 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 best flavor and texture.

Tips & Variations

• Use mixed salad greens or add fresh herbs like mint or parsley for extra freshness.
• If you prefer, substitute lamb with leftover roast beef or chicken for a different twist.
• The drained olive oil from the semi-dried tomatoes can be mixed with balsamic vinegar to enhance the dressing’s flavor.
• To make the lamb crispier, cook it in a hot pan without overcrowding, and avoid stirring too often.

Storage

Store leftover salad and lamb separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb gently in a pan before adding it to fresh salad leaves. Avoid storing the salad mixed with dressing to keep leaves crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lamb instead of leftovers?

Yes, you can. Cook fresh lamb first, then cut it into bite-sized pieces and proceed with coating and frying as in the recipe.

What if I don’t have cornflour?

You can substitute cornflour with regular flour or omit it, though the lamb may not get quite as crispy.

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

Print Recipe

★★★★★

4.8 from 89 reviews

This quick and flavorful Lamb Salad recipe combines tender leftover roast lamb with fresh baby salad leaves, semi-dried tomatoes, and crumbled feta cheese, all brought together with a zesty balsamic vinaigrette. Perfect for a light lunch or dinner, it takes only 15 minutes to prepare and offers a delicious balance of savory and fresh ingredients.

• Author: Dylan
• 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 1x2x3x

Main 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

Salad Ingredients

• 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 thinly sliced
• 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 leftover lamb pieces in the cornflour mixture seasoned with salt and pepper to coat them evenly. This will help create a crisp edge when cooked.
2. Cook the Lamb: Heat the vegetable oil in a pan over medium-high heat. Add the coated lamb and cook until the edges turn crisp and golden, reheating the meat without drying it out.
3. Prepare the Salad Base: In a large bowl, combine the baby salad leaves, thinly sliced red onion, and the drained semi-dried tomatoes. Mix gently to distribute evenly.
4. Add Feta Cheese: Crumble the feta cheese over the salad mixture, adding a creamy and tangy flavor contrast.
5. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, and a pinch of salt and pepper until emulsified for a balanced dressing.
6. Combine Warm Lamb with Salad: Toss the warm, cooked lamb pieces into the salad bowl, allowing the heat to slightly wilt the salad leaves.
7. Dress the Salad: Drizzle the prepared dressing over the entire salad and gently mix to coat all ingredients without bruising the leaves.
8. Serve: Serve immediately to enjoy the contrasting textures and flavors while the lamb is still warm.

Notes

• Using leftover roast lamb reduces cooking time and enhances flavor.
• You can mix the drained oil from the semi-dried tomatoes with the balsamic vinegar for added richness in the dressing.
• For extra crunch, consider adding toasted pine nuts or walnuts.
• This salad is best served fresh, as the salad leaves may wilt if left too long.
• If you prefer, substitute baby salad leaves with arugula or mixed greens for a peppery note.

Keywords: Lamb salad, leftover lamb recipe, quick lamb salad, Mediterranean salad, feta cheese salad