Crispy shreds of lamb paired with creamy feta, crunchy red onion and tangy roasted tomatoes, all finished off with a simple balsamic dressing. My absolute favourite salad of all time and hands down the best way to use up those roast dinner leftovers! Gluten free, super fast to throw together, and filling enough for dinner!

White plate filled with lamb, tomato, feta and red onion salad on a blue background. Further plate of salad and dish of tomatoes also in shot.
Want to save this recipe to your email?
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Jump to:

I finally got around to updating this recipe. I first published it on the blog 7 years ago (check out the embarrassing old photo at the end of this post), and since then I’ve made it countless times. It’s my most made ‘dinner salad’ – i.e. a salad that will satisfy me for dinner, rather than leaving me feeling hungry and a bit short-changed.

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 flippin shame because the food was fantastic.

Close up of balsamic dressing being poured from a glass jar onto a crispy lamb, tomato and feta salad.

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 – and when the restaurant closed, I started recreating it at home.

📋 What do we need?

Overhead photo of ingredients for a lamb salad on a wooden table.

The ingredients for this lamb salad 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
  • Semi-dried or sun-blush tomatoes
  • Thin slices of raw red onion
  • Baby salad leaves
  • A simple balsamic/olive oil dressing

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.

Shredded pieces of leftover roast lamb on a marble board

That’s basically it. Easy and delicious!!

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP I like to use tangy semi-dried tomatoes for this salad. I use the ones at the deli counter that are bright red or orangey colour and are marinated in oil (rather than jarred sun-dried tomatoes, which are often a bit more brownish in colour).
– If you shop at Morrisons, they’re called slow roasted or ‘semi-dried tomatoes’ (in the hummus section).
– If you shop at Sainsburys, the best ones come in little packs mixed with mozzarella balls – called ‘semi-dried cherry tomatoes & mozzarella‘, or in little packs with garlic oil – called ‘sun-soaked tomatoes‘, or in little packs with garlic and oregano oil – called ‘Sunsoaked Tomatoes with Oregano & Garlic‘ (also in the hummus section).

Extreme close up of a crispy lamb, feta and red onion salad.

🍽️ What to serve it with

This lamb salad tastes amazing just on its own but if you wanted to make it into a bigger meal you could serve it with:

🍲 More fantastic Salad Ideas

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

5 from 6 votes

Crispy Lamb Salad Recipe

I go back to this Crispy Lamb Salad again and again. My absolute favourite salad of all time and hands down the best way to use up those roast dinner leftovers!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Course: Dinner, Lunch, Salad
Cuisine: British, Greek


  • 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 (5 oz) baby salad leaves
  • 150 g (5.5 oz) pot of semi-dried tomatoes in olive oil – drained (you can mix the drained oil with the balsamic for your salad dressing if you like)
  • ½ large red onion peeled and sliced thinly
  • 100 g (1/2 cup) feta cheese crumbled

For the dressing:

  • 4 tbsp good quality balsamic vinegar
  • 3 tbsp olive oil
  • large pinch salt and pepper
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Heat the vegetable oil in a large pan or wok (a high-sided pan is best to reduce oil spattering). 
    3 tbsp vegetable oil
  • Coat the lamb in the cornflour, and when the oil is hot, add it 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.
    400 g (14 oz) leftover cooked roast lamb, 2 tbsp cornflour (cornstarch)
  • Whilst the lamb is cooking, make the dressing by mixing all of the dressing ingredients together. 
    4 tbsp good quality balsamic vinegar, 3 tbsp olive oil, large pinch salt and pepper
  • Arrange the salad leaves on four plates or one large serving platter.
    140 g  (5 oz) baby salad leaves
  • When the lamb is ready, remove it from the pan with a slotted spoon and place it on some kitchen roll to soak up any excess oil. 
  • 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.
    150 g (5.5 oz) pot of semi-dried tomatoes in olive oil – drained, 1/2 large red onion, 100 g (1/2 cup) feta cheese



Nutritional Information is per serving.


Calories: 513kcal | Carbohydrates: 19g | Protein: 27g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 88mg | Sodium: 461mg | Potassium: 977mg | Fiber: 2g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 47mg | Calcium: 165mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published in 2015. Updated in June 2021 with new photos, video and a bit of housekeeping.

Here’s that old picture I promised you…..

white plate with lamb, tomato and feta salad. Oil and vinegar in background next to a small bowl of sun blush tomatoes

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Richard Sayer says:

    5 stars
    Nicky I would marry you if I could . I love everything you cook . It’s all my perfect food . The photography and presentation is perfect . Keep it up you are brilliant!

  2. Michelle Dodds says:

    5 stars
    Really lovely and is Greece in a bowl, a taste of summer!! Never used left over lamb like this before it was delicious! I added chopped fresh mint. TIP -After frying lamb you ctudp it up, place on kitchen roll.

  3. Laura Wagstaff says:

    5 stars
    Wow..I made the crispy lamb fiance and I thought it one of the tastiest things ever made! I did add fresh chillies, ginger and chillies to the dressing, & pomegranate seeds and mint to the finished dish. Thank you! Will become a regular treat!

    1. Chris Corbishley says:

      Thanks Laura,

      I’m loving the addition of the chillies, ginger and pomegranate. Glad you enjoyed the recipe.


      Chris & Nicky

  4. Ann Sproule says:

    5 stars
    Delicious! Fast, takes care of leftovers, and totally changes the meal from classic old, to classic modern!!

  5. Mike says:

    5 stars
    Great as per the recipe but try the lamb and dressing with anything else you enjoy. Did it with Colcannon. Superb

  6. 2pots2cook says:

    5 stars
    As I have written when shared at Facebook:. perfect for office lunch ! And I add : any other meal 🙂

  7. davy says:

    No need to hang head in shame. Fried pancetta in salad is heaven. Fried lamb in anything is beyond the confines of heaven so quite good really.