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 mins | Cook Time: 10 mins | Total Time: 15 mins
- 3 tbsp vegetable oil
- leftover cooked roast lamb shredded into bite size chunks (approx 400g)
- 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper
- 140 g baby salad leaves
- 150 g pot of sun blush tomatoes in olive oil – drained you can mix the drained oil with the balsamic for your salad dressing if you like
- 1/2 large red onion peeled and sliced thinly
- 100 g feta cheese crumbled
For the dressing:
- 2 tbsp good quality balsamic vinegar
- 1 1/2 tbsp olive oil
- pinch of salt and pepper
- Heat the vegetable oil in a large pan or wok (a high sided pan is best to reduce oil spattering). Coat the lamb in the cornflour, and when the oil is hot, add 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.
- Arrange the salad leaves on four plates or one large serving platter.
- When the lamb is ready, remove from the pan with a slotted spoon and place on some kitchen roll to soak up any excess oil.
- Top the salad leaves with the crispy lamb, then add the sun blush tomatoes. Sprinkle on the red onion slices and feta cheese before serving with the balsamic dressing.