I finally got around to updating this recipe. I think I first published it on the blog 4 years ago (check out the embarrassing old photo at the end of this post), and I reckon I’ve made it at least 30 or 40 times since.
The problem is, every time I make it, I just want to eat it. So I never get a chance to photograph it!
This time, I made it twice in the course of a few days, so I managed to hold off for 20 minutes to take those pics before Chris and I pounced on it.
Before we go any further, lets address the elephant in the room.
LAMB IN A SALAD? What?
I know, sounds weird.
I first had it in a restaurant many years ago in my home town of Southport called The Barking Frog. It closed a few years ago unfortunately, which is a bloomin shame because the food was fantastic.
I thought it sounded a bit different, but it was worth a go.
When it arrived and I took my first bite, it was one of those OMG moments. You know – when you know you won’t be making table conversation for the rest of the meal, because that plate needs every ounce of your attention.
I ordered it every time I went back there, until it occurred to me to recreate it at home.
The ingredients are simple –
- Crisped up pieces of lamb (I coat mine in cornflour and seasoning before frying in a little oil until perfectly crisp)
- Creamy feta
- Sun blush tomatoes (sun blush tomatoes are like sun dried tomatoes, but less dried. They have a chewier texture. You can usually find them at the deli counter, they should be bright red, rather than the dull reddish brown of the jarred sun dried type)
- Thin slices of raw red onion
- Baby salad leaves
- A simple balsamic/olive oil dressing
That’s basically it. Easy and delicious!!
If you’re having roast lamb dinner or lamb shanks, buy a slightly bigger portion to make sure you have enough leftover meat. You can make the salad a day or two after your roast dinner, or you can freeze the leftover shreds of lamb, then defrost and crisp them up whenever you’re in the mood for this salad.
The Crispy Lamb Salad Recipe:
Crispy Lamb Salad
- 3 tbsp vegetable oil
- leftover cooked roast lamb shredded into bite size chunks (approx 400g)
- 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper
- 140 g baby salad leaves
- 150 g pot of sun blush tomatoes in olive oil - drained you can mix the drained oil with the balsamic for your salad dressing if you like
- 1/2 large red onion peeled and sliced thinly
- 100 g feta cheese crumbled
For the dressing:
- 2 tbsp good quality balsamic vinegar
- 1 1/2 tbsp olive oil
- pinch of salt and pepper
- 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.
- Arrange the salad leaves on four plates or one large serving platter.
- 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.
- Top the salad leaves with the crispy lamb, then add the sun blush tomatoes. Sprinkle on the red onion slices and feta cheese before serving with the balsamic dressing.
Here’s that old picture I promised you…..
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