Crispy shredded lamb combined with creamy feta, crunchy red onion and tangy roasted tomatoes, finished with a simple balsamic dressing. This is my favourite salad — a brilliant way to use roast dinner leftovers. Gluten-free, quick to assemble and substantial enough for dinner.
“Wow… I made the crispy lamb salad — my fiance and I thought it one of the tastiest things ever! I added fresh chillies, ginger and pomegranate seeds and mint to the finished dish. Thank you! It will become a regular treat!”
– Laura Wagstaff
Nicky’s Notes
I updated this recipe after first posting it seven years ago. I’ve made it countless times since — it’s my go-to dinner salad: filling, quick and reliably delicious. It’s the perfect way to transform leftover roast lamb into something fresh and exciting.
I first tasted this salad at a restaurant in my hometown of Southport called The Barking Frog. The restaurant is closed now, but the memory of that first bite stays with me — it was one of those moments when you need to focus entirely on the plate in front of you.
When the restaurant shut, I began recreating it at home and refining the technique. The result is simple, bold and easy to adapt.
Table of Contents
- Nicky’s Notes
- 📋 Ingredients for crispy lamb salad
- 🧑🍳 Abbreviated Recipe
- Pro Tips
- 🍽️ What to serve it with
- 📺 Watch how to make it
- Crispy Lamb Salad Recipe
- 🥗 More fantastic Salad Ideas
📋 Ingredients for crispy lamb salad
Full recipe with detailed quantities is in the recipe card below.
The ingredient list is straightforward:
- Crisped pieces of leftover lamb (coat in cornflour and season, then fry until crisp)
- Creamy crumbled feta
- Semi-dried or sun-blush tomatoes
- Thinly sliced raw red onion
- Baby salad leaves
- A simple balsamic and olive oil dressing
If you’re planning a roast lamb dinner, buy a little extra so you’ll have leftovers to crisp up. You can make the salad a day or two after roasting, or freeze shredded lamb and defrost it when you want to use it.
That’s it — simple, fast and delicious.
🧑🍳 Abbreviated Recipe
The full method is in the recipe card below.
Heat oil in a large, high-sided pan or wok. Toss the lamb in cornflour and fry over high heat until golden and crisp. While the lamb cooks, whisk together balsamic and oil for the dressing. Arrange salad leaves on plates, top with crispy lamb, tomatoes, red onion and crumbled feta, then drizzle with the dressing and serve.
Pro Tips
I prefer bright, tangy semi-dried tomatoes from the deli counter (marinated in oil) rather than darker jarred sun-dried tomatoes. The oil from the drained tomatoes mixes nicely with the balsamic for extra flavour.
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🍽️ What to serve it with
The salad is excellent on its own, but to stretch it into a larger meal try:
- Freshly baked homemade bread
- Garlic bread
- Flatbreads
- Oven chips — yes, salad and chips is a perfectly valid combo
- Or swap the balsamic for an Italian dressing from another salad for variety
📺 Watch how to make it
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Crispy Lamb Salad Recipe
Ingredients
- 3 tbsp oil (avocado or olive oil works well)
- 400 g (14 oz) leftover cooked roast lamb, shredded or sliced into bite-size pieces
- 2 tbsp cornflour (cornstarch) mixed with a pinch of salt and pepper
- 140 g (5 oz) baby salad leaves
- 150 g (5.5 oz) pot of semi-dried tomatoes in olive oil — drained
- ½ 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
- Large pinch of salt and pepper
Instructions
- Heat the oil in a large, high-sided pan or wok to reduce splatter.
- Coat the lamb in cornflour. When the oil is hot (test with one piece — it should sizzle), add the lamb and cook on high for about 5–6 minutes, turning every couple of minutes until crispy and browned.
- While the lamb cooks, whisk together the balsamic, olive oil and a large pinch of salt and pepper to make the dressing.
- Arrange the salad leaves on four plates or one large platter.
- When the lamb is ready, remove it with a slotted spoon and drain on kitchen paper to remove excess oil.
- Top the leaves with the crispy lamb, add the drained semi-dried tomatoes, scatter over the red onion and crumbled feta, then drizzle with the dressing and serve.
Notes
Nutrition
Carbohydrates: 19 g |
Protein: 27 g |
Fat: 38 g |
Saturated Fat: 17 g |
Fiber: 2 g |
Sugar: 4 g
Nutrition information is automatically calculated and is an approximation.
Like this recipe? Leave a comment below!
This post was first published in 2015 and has been updated with new photos and video.
🥗 More fantastic Salad Ideas
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Crispy Lamb Salad
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Creamy Coleslaw Recipe
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Here’s that old picture I promised you:
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