Description
Mediterranean crispy lamb salad brings zesty flavors from Greece to your plate. Herb-infused lamb rests on fresh greens with tangy feta, creating a delightful meal you can savor quickly.
Ingredients
Scale
- 400 g (14 oz) leftover cooked roast lamb, shredded or sliced into bite-sized chunks
- 140 g (5 oz) baby salad leaves
- 150 g (5.5 oz) semi-dried tomatoes in olive oil, drained
- 100 g (½ cup) feta cheese, crumbled
- ½ large red onion, peeled and thinly sliced
- 3 tbsps vegetable oil
- 2 tbsps cornflour (cornstarch) mixed with a pinch of salt and pepper
- 4 tbsps good quality balsamic vinegar
- 3 tbsps olive oil
- 1 large pinch of salt
- 1 large pinch of pepper
Instructions
- Preparation: Coat leftover lamb with seasoned cornflour, ensuring complete and even coverage for optimal crispiness.
- Searing: Heat vegetable oil in a skillet over medium-high temperature, creating an ideal surface for transforming lamb pieces into golden, crunchy morsels through careful and occasional turning.
- Dressing Creation: Whisk balsamic vinegar, olive oil, salt, and pepper in a mixing bowl to craft a vibrant and balanced vinaigrette that will elevate the salad’s flavor profile.
- Salad Assembly: Layer a pristine platter with baby salad leaves, then strategically arrange the crisp lamb pieces as the centerpiece of the culinary composition.
- Garnishing: Scatter semi-dried tomatoes, delicate red onion slivers, and crumbled feta cheese across the salad, introducing contrasting textures and complementary flavors.
- Finishing Touch: Drizzle the prepared dressing over the assembled ingredients, allowing it to gently integrate and harmonize the diverse elements into a cohesive and appetizing dish.
- Serving: Present the lamb salad immediately, inviting diners to experience the dynamic interplay of crisp, tangy, and fresh components in this vibrant Mediterranean-inspired creation.
Notes
- Heat Management: Use medium-high heat for achieving perfect golden-brown lamb without burning, ensuring crispy exterior and tender interior.
- Cornflour Coating Technique: Thoroughly dust lamb pieces with seasoned cornflour to create a delicate, crispy crust that locks in moisture and enhances texture.
- Dressing Balance: Whisk balsamic vinegar and olive oil carefully to create a harmonious dressing that complements the lamb’s rich flavor without overpowering other ingredients.
- Serving Strategy: Assemble salad immediately before serving to maintain the lamb’s crispness and prevent greens from wilting, preserving the dish’s vibrant textures and temperatures.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg