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!
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.
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?
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.
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).
🍽️ 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
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Crispy Lamb Salad Recipe
- 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 - (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 (½ cup) feta cheese - crumbled
For the dressing:
- 4 tbsp good quality balsamic vinegar
- 3 tbsp olive oil
- large pinch salt and pepper
- 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, ½ large red onion, 100 g (½ cup) feta cheese
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.....
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