Crispy shreds of lamb paired with creamy feta, crunchy red onion and tangy roasted tomatoes, all finished off with a simple balsamic dressing. Gluten free, super fast to throw together, and filling enough for dinner!
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If you plan to have roast lamb or lamb shanks for dinner, buy a little more than you need so that you have leftover meat. You can prepare them in a day or two. You can even freeze leftover lamb and then, when you’re in the mood, defrost it and make a crispy lamb salad.
Furthermore, you can also experiment and replace the fried lamb with, for example, chicken fillet or beef. But in the original recipe, we will use lamb.
What do we need for salad?
The ingredients for this lamb salad are simple:
- Fried pieces of lamb (sprinkle them with corn flour and seasonings before frying in a small amount of oil until a perfect crispy crust is formed);
- Creamy feta;
- Canned semi-dried tomatoes (we drain the liquid from them, it is not needed);
- Thinly sliced red onion (also called salad onion);
- Lettuce leaves (in my opinion, it would be ideal to use a mix of arugula and spinach);
- Balsamic/olive oil dressing.
Fry the lamb until crispy, prepare the dressing, make a delicious salad, and maybe the main dish for dinner.
Let the readers forgive me, who reproach me for the inconsistency – it is impossible to prepare a salad with crispy lamb in 15 minutes. Because you need to have already roasted lamb. Unfortunately, in order to make a salad, you have to use pre-prepared lamb.
For this salad, it is better to use spicy, semi-dried tomatoes marinated in oil. But if they are not available at your favorite supermarket, you can use canned sun-dried tomatoes.
What to serve salad with crispy lamb?
This salad is hearty enough on its own, but if you want to make it a main dish (for example, on a hot summer evening), serve it with freshly baked homemade or garlic bread. Having tried to prepare a salad according to this recipe once, you will return to it again and again.
Step-by-step recipe for lamb salad
Lamb lettuce recipe
Crispy shreds of lamb paired with creamy feta, crunchy red onion and tangy roasted tomatoes, all finished off with a simple balsamic dressing. Gluten free, super fast to throw together, and filling enough for dinner!
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
For the dressing:
- 4 tbsp good quality balsamic vinegar
- 3 tbsp olive oil
- large pinch of salt and pepper
Instructions
Heat the vegetable oil in a large pan or wok (a high sided pan is best to reduce oil spattering).
Coat the lamb in the cornflour.
And when the oil is hot, add to the pan (you can check it's hot enough by putting one piece of lamb in the pan. If it sizzles, it's hot enough). Cook on a high heat for about 5 or 6 minutes, turning every couple of minutes until the lamb is crispy and brown.
Whilst the lamb is cooking, make the dressing by mixing all of the dressing ingredients together.
When the lamb is ready, remove from the pan with a slotted spoon and place on some kitchen roll to soak up any excess oil.
Arrange the salad leaves on four plates or one large serving platter.
Top the salad leaves with the crispy lamb, then add the tomatoes.
Sprinkle on the red onion slices and feta cheese before serving with the balsamic dressing.
Bon appetit!!!
Notes
*You can mix the drained oil with the balsamic for your salad dressing if you like
Nutritional Information is per serving
Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 513Total Fat 38gSaturated Fat 17gCholesterol 461mgSodium 977mgCarbohydrates 19gFiber 2gSugar 4gProtein 27g
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