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 Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dinner, Lunch, Salad
Cuisine: British, Greek
Keyword: Lamb Recipe Ideas, leftovers, Super Salads
400g(14 oz) leftover cooked roast lambshredded or sliced into bite size chunks
2tbspcornflour (cornstarch)mixed with a pinch of salt and pepper
140g (5 oz) baby salad leaves
150g(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)
½large red onionpeeled and sliced thinly
100g(1/2 cup) feta cheesecrumbled
For the dressing:
4tbspgood quality balsamic vinegar
3tbspolive oil
largepinchsalt and pepper
Instructions
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.
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