Warm Lamb Salad
User Reviews
5
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Prep Time
4 mins
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Cook Time
6 mins
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Marinating time
30 mins
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Total Time
40 mins
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Servings
5 people
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Calories
497 kcal
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Course
Main Course, Salad
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Cuisine
British
Warm Lamb Salad
Description
The recipe uses lamb chops marinated with herbs, garlic, olive oil, and balsamic vinegar, then quickly grilled to capture a rich, savory flavor while keeping the meat tender. The salad base includes mixed leafy greens and couscous for texture and earthiness, complemented by cherry tomatoes, olives, sun-dried tomatoes, crumbled feta, toasted pine nuts, and sliced strawberries for subtle sweetness and contrast. A lemony, herb-infused dressing ties the components together.
This dish serves as a balanced meal combining protein, grains, and fresh vegetables and fruits. The warm lamb on cool greens creates an appealing temperature contrast, with the diverse textures from nuts and cheese adding interest. Substitutions can be made with leftover lamb or diced lamb while still producing a flavorful salad.
Additional dressing can be made by deglazing the lamb pan with red wine vinegar after cooking to capture any caramelized flavors. It is recommended to use high-quality olive oil and balsamic vinegar to enhance the salad dressing. The recipe offers flexibility with salad greens and encourages using favorite or remaining ingredients.
Ingredients
- 800 g lamb chops
- 60 g couscous
- 100 g lettuce we used spinach, rocket and watercress, mixed leaves
- 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 crushed; for the lamb, clove
- 3 garlic crushed; for the salad, clove
- 1 pinch sea salt
- 1 pinch black pepper
- 50 g olive
- 70 g sun-dried tomatoes
- 30 g feta cheese crumbled
- 20 g pine nuts toasted
- 4 strawberries hulled and sliced
- 10 cherry tomato
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
- Deglaze the lamb pan with red wine vinegar after cooking and reduce for an extra flavorful dressing.
- Feel free to substitute mixed salad greens with your preferred varieties or leftovers.
- Use good quality olive oil and balsamic vinegar to improve the dressing's flavor.
- This salad can also be made with diced lamb or leftover roast lamb instead of lamb chops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 497kcal | 25% |
| Carbohydrates | 25g | 8% |
| Protein | 46g | 92% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 126mg | 42% |
| Sodium | 378mg | 16% |
| Potassium | 1233mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 37.8mg | 42% |
| Calcium | 101mg | 10% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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