Warm Lamb Salad
This tasty lamb salad has all the Mediterranean vibes, as it is bursting with olives, feta, sun-dried tomatoes and a simple balsamic dressing.
Servings: 5 people
Calories: 497kcal
Equipment
- Griddle pan
Ingredients
- 800 g Lamb chops
- 60 g Couscous
- 100 g Mixed lettuce leaves (we used spinach, rocket and watercress)
- 40 g Mixed fresh herbs for the lamb
- 10 g Mixed fresh herbs for the salad
- 2 tablespoon Olive oil for the lamb
- 2 tablespoon Olive oil for the salad
- 2 tablespoon Balsamic vinegar for the lamb
- 2 tablespoon Balsamic vinegar for the salad
- 2 Garlic clove crushed; for the lamb
- 3 Garlic clove crushed; for the salad
- 1 pinch Sea salt and ground black pepper
- 50 g Olives
- 70 g Sun-dried tomatoes
- 30 g Feta crumbled
- 20 g Pine nuts toasted
- 4 Strawberries hulled and sliced
- 10 Cherry tomatoes
Instructions
- Put 800 g Lamb chops, 40 g Mixed fresh herbs, 2 Garlic clove, 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground black pepper into a large dish. Mix well so the lamb is coated and put in the fridge to marinate for at least 30 minutes.
- Make the salad dressing by combining 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 3 Garlic clove and 10 g Mixed fresh herbs.
- Cook 60 g Couscous according to the packet instructions. When cooked, rinse in cold water and set aside.
- Dry heat a griddle pan over a medium heat. Place the marinated lamb chops in the pan and cook for 3 minutes each side.
- Place 100 g Mixed lettuce leaves on a large platter and pour the dressing over.
- Evenly sprinkle the couscous over the leaves.
- Add 10 Cherry tomatoes, 50 g Olives and 4 Strawberries.
- Add the cooked lamb.
- Finish off by adding 70 g Sun-dried tomatoes, 30 g Feta and 20 g Pine nuts.
Notes
- After the lamb has finished cooking, deglaze the pan with some red wine vinegar. Allow to reduce and then use this as an extra dressing.
- You can also swap any of the salad ingredients for your favourite ones, or whatever you have left in your salad draw that needs using up.
- Use good quality oil and balsamic for the dressing as you can really taste the difference.
- We used lamb chops but you can use diced lamb or even leftover roast lamb.
Nutrition
Serving: 1portion | Calories: 497kcal | Carbohydrates: 25g | Protein: 46g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 378mg | Potassium: 1233mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1425IU | Vitamin C: 37.8mg | Calcium: 101mg | Iron: 6.5mg
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