Crispy lamb salad with feta, red onion, semi-dried tomatoes, and balsamic dressing is a quick and easy recipe for using leftover roast lamb. This high-protein lamb salad is perfect for lunch or dinner, combining crunchy lamb pieces with fresh greens and Mediterranean flavors. Ready in under 30 minutes, it’s a great option for a light meal or family-friendly main dish.

A fresh and satisfying salad featuring crispy shredded lamb, tangy feta, semi-dried tomatoes, and a simple balsamic dressing. It’s a perfect way to use up leftover roast lamb and turn it into a vibrant, protein-packed meal.

Table of Contents

Ingredients

For the Salad:

3 tbsp vegetable oil
400 g (14 oz) leftover cooked roast lamb, shredded or cut into bite-sized 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
½ large red onion, thinly sliced
100 g (½ cup) feta cheese, crumbled

For the Dressing:

4 tbsp good quality balsamic vinegar
3 tbsp olive oil
Large pinch of salt and pepper

Instructions

Heat the Oil:
Pour the vegetable oil into a large high-sided frying pan or wok and place over medium-high heat.
Crisp the Lamb:
Toss the lamb pieces in the cornflour mixture until evenly coated. Once the oil is hot (test with a small piece of lamb—if it sizzles, it’s ready), add the lamb to the pan. Fry for 5–6 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer the lamb to a plate lined with kitchen paper to absorb excess oil.
Make the Dressing:
In a small bowl or jar, mix together the balsamic vinegar, olive oil, salt, and pepper. Set aside.
Assemble the Salad:
Arrange the baby salad leaves on a large serving platter or divide among individual plates. Top with crispy lamb, drained semi-dried tomatoes, sliced red onion, and crumbled feta.
Serve:
Drizzle the dressing over the salad just before serving.

Tips

Make sure the oil is hot before adding the lamb for the crispiest texture.
Use a high-sided pan to reduce oil splatter.
For even crispier lamb, don’t overcrowd the pan—fry in batches if needed.

Variations and Substitutions

No lamb? Use leftover roast beef or shredded rotisserie chicken as an alternative.
Cheese swap: Goat cheese or blue cheese can replace feta for a different flavor profile.
Dressing: Add a teaspoon of Dijon mustard or honey to the balsamic dressing for a touch of complexity.

FAQs

Can I make this ahead of time?
You can prepare the salad components and dressing ahead, but only crisp the lamb and assemble the salad just before serving to maintain texture.

What if I don’t have cornflour?
Plain flour or potato starch can work in a pinch, though cornflour gives the best crunch.

Can I serve this warm or cold?
The salad is best served with warm crispy lamb over cool salad greens for contrast.

Serving Suggestions

Serve as a light lunch or dinner with crusty bread on the side.
Great for a dinner party starter when served in smaller portions.
Add boiled new potatoes or quinoa for a heartier main dish.

Why You’ll Love This Recipe

This salad is a creative way to use up leftover roast lamb while adding bold flavors and satisfying textures. The contrast between the crispy meat, creamy feta, sweet tomatoes, and tangy dressing makes each bite exciting. It’s quick to prepare, elegant enough for guests, and full of Mediterranean flair.