🥗 Roast Lamb Salad with Feta, Mint & Lemon Dressing Serves: 4 Prep time: 20 minutes Cook time: If using leftover lamb — 0 minutes; otherwise roast lamb as below.

 

 

🥩 Ingredients

For the Lamb:

• 400–500g roast lamb, sliced or shredded (warm or cold)

• (Optional if starting from scratch) 1 tbsp olive oil, salt, pepper, garlic, and rosemary for seasoning

For the Salad:

• 4 cups mixed greens (rocket/arugula, baby spinach, or romaine)

• 1 small red onion, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced or ribboned

• ½ cup crumbled feta cheese

• ½ cup cooked lentils or chickpeas (optional for extra protein)

• ¼ cup fresh mint leaves, roughly torn

• 2 tbsp toasted pine nuts or slivered almonds (optional for crunch)

For the Lemon-Mint Dressing:

• 3 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice (or more to taste)

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

• 1 small clove garlic, finely minced

• 1 tbsp fresh mint, finely chopped

• Salt & pepper to taste

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👩‍🍳 Method

1. Prepare the Lamb (if using leftovers):

   • If it’s cold, bring it to room temperature or lightly warm it in a pan with a drizzle of olive oil.

   • Slice or shred into bite-sized pieces.

2. Make the Dressing:

   • In a small bowl or jar, whisk together olive oil, lemon juice, honey, mustard, garlic, and mint.

   • Season with salt and pepper. Shake or whisk until emulsified.

3. Assemble the Salad:

   • On a large platter or in a salad bowl, spread the greens as your base.

   • Scatter over cucumber, onion, tomatoes, and chickpeas/lentils (if using).

   • Top with lamb slices, then sprinkle feta, mint leaves, and nuts over the top.

4. Dress & Serve:

   • Drizzle dressing generously just before serving.

   • Toss lightly so everything is coated.

   • Serve immediately with warm pita or crusty bread on the side.

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🌿 Tips & Variations

• Add roasted sweet potatoes or grilled zucchini for a heartier version.

• Swap feta for goat cheese or halloumi.

• For a Middle Eastern twist, add a spoonful of pomegranate seeds and a drizzle of tahini instead of feta.

• To make it meal-prep friendly, keep the dressing separate until serving.

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💬 Serving Suggestion

This salad pairs beautifully with a glass of dry rosé or a lingonberry spritzer (if you want something Nordic and refreshing). It’s light yet satisfying — the perfect blend of tender lamb, creamy cheese, and zesty freshness.

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Would you like me to give you a quick lamb marinade and roasting guide too (so you can make the lamb from scratch)?

 

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