Warm Lamb Salad with Semi-Dried Tomatoes, Feta, and Balsamic Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Feta Cheese: Crumble the feta cheese over the salad mixture, adding a creamy and tangy flavor contrast.
- 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.
- Combine Warm Lamb with Salad: Toss the warm, cooked lamb pieces into the salad bowl, allowing the heat to slightly wilt the salad leaves.
- Dress the Salad: Drizzle the prepared dressing over the entire salad and gently mix to coat all ingredients without bruising the leaves.
- 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
