Description
Rediscover the delight of leftovers with this Crispy Lamb Salad, a dish that turns the remnants of a roast dinner into a gourmet meal. The succulent, crispy lamb combined with the freshness of baby salad leaves, the tangy punch of semi-dried tomatoes, and the creamy texture of feta cheese creates a symphony of flavors that dances on the palate. This salad is not just a meal but a celebration of textures and tastes, marrying the hearty essence of British cuisine with the bright, vivacious notes of Greek flavors.
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) semi-dried tomatoes in olive oil, drained
1/2 large red onion, peeled and thinly sliced
100 g (1/2 cup) feta cheese, crumbled
For the dressing:
4 tbsp good quality balsamic vinegar
3 tbsp olive oil
A large pinch of salt and pepper
Instructions
Heat the vegetable oil in a large pan or wok over medium-high heat.
Coat the lamb in the cornflour mixture and add to the hot oil. Cook for 5-6 minutes until crispy and browned, turning occasionally.
Make the dressing by mixing balsamic vinegar, olive oil, salt, and pepper.
Arrange the baby salad leaves on a serving platter or plates.
Top with the crispy lamb, semi-dried tomatoes, red onion slices, and crumbled feta cheese.
Serve immediately with the prepared dressing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 513