This a meal I look forward to following a lamb roast dinner. I’ll always buy a big leg of lamb so I know I’ve got plenty left over. The lamb really does lend itself so well to those Greek flavours of feta, tomato and red onion. A few olives would no doubt be a great addition too (you may have read one of my previous posts describing my grudging dislike for olives).
Crispy Lamb Salad (serves 4):
- 4 tbsp vegetable oil
- Leftover cooked roast lamb, shredded into bite size chunks (approx 400g)
- 2 tbsp cornflour mixed with a pinch of salt and pepper
- 240g pot of sunblush tomatoes in olive oil – drained (you can mix the drained oil with the balsamic for your salad dressing if you like)
- 140g bag of salad leaves
- Half a large red onion peeled and sliced thinly
- One spring onion/scallion, sliced into thin strips
- 200g feta cheese, crumbled
For the dressing:
- 2 tbsp good balsamic
- 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. Assemble the salad leaves on 4 plates.
- 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. Then split the lamb between the four plates with the salad leaves on. Sprinkle the tomatoes, spring onion/scallion, sliced red onion and feta over the top and drizzle on the olive oil.