5.0 from 60 votes
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.
Prep Time
4 mins
Cook Time
4 mins
Marinating time
30 mins
Total Time
40 mins
Servings: 5 people
Calories: 497 kcal
Course:
Main Course , Salad
Cuisine:
British
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.
Cup of Yum
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 Information
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
(35%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1425IU
(29%)
Vitamin C
37.8mg
(42%)
Calcium
101mg
(10%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 497
% 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.